Richard Phillips at Chapel Down, Tenterden, Kent

TV chef Richard Phillips's latest project is a joint venture with Kent winery Chapel Down. The restaurant is eccentrically styled, with chairs made out of tweed jackets and a giant corkscrew for a front desk. It serves "English, traditional, everyday food," according to Phillips, but he's possibly underplaying it a little. The pork belly and black pudding, from pigs reared at his farm in Winchelsea, is very good indeed. Production is ramping up at Chapel Down's vineyard, too. The UK's largest winery recently purchased another 116 acres of land near Chatham in Essex, where the chalky soil is perfect for producing champagne-like sparkling wine—or "Chavpagne", to give it the name it will soon have trouble avoiding.