From cocktails to port, Clare Brundle takes a look at the top tipples for seasonal supping. rmSi

the centuries- r a,lll^^ailll * ,llll ** l ** * fine wine specialist Berry Brothers & Rudd, , ' perfer ' pan." Hi .top recommendations include ttie 2000 , ' Chabhs ler Cru from Beauregard Jean-Claude Martin (£1 ?95) c.i the 1999 Bourgogne Rouge from Domame i Jean-Marc Bouley (£9

The classic Christmas combination of Stilton and port provides a tasty interlude between the main course and dessert, Matthew Owen, from the renowned Neal's Yard Dairy in Covent Garden, recommends Colston Basset's Stilton (£l4 per kilo), describing it as “sensational —a unique c

145 Knightsbridge, SWI. Tel: 020 7838 1044. Passionate about food from an early age, Graziano Bonacina, Head Chef at Isola, below, has been key in developing the restaurant's reputation for serving up the highest-quality classic Italian fare. This year's two Christmas menus feat

Covent Garden won't fail to get you in the festive mood. The restaurant completely changes its interior four times a year to suit the season, so at Yuletide you can dine beside a roaring log fire and beech branches adorned with decorations. (Pre-/post-theatre and a la carte from

20 Glasshouse St, Wl, Tel: 020 7734 4888. Check out the recently revamped Atlantic, below, which has not only updated its interior design but also its menu. Head Chef David Roache, who took over the kitchen in April, explains: "We have moved away from complicated modern English