Tracey Emin and tropical fish: behind the scenes of Sexy Fish's launch
Paul Murashe, the director of Sexy Fish, London’s hottest new restaurant, writes exclusively for Spear’s on its launch, Damien Hirst,…
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Food & Drink
Champagne region expands due to fizzing demand
Can it really be true that there was a spike in champagne sales after Jeremy Corbyn succeeded in his bid…
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Meet Pierre Hermé, the macaron maker so famous he has his own waxwork
The celebrated patissier tells Rasika Sittamparam a culinary tale like no other, spanning over 40 years’ of experience and travel…
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Alain Ducasse’s new chestnut menu at Rivea in the Bulgari Hotel greets the season
You can tell the year is quickening to its frigid end when chestnuts start appearing on menus. (Thankfully there have…
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Restaurant review: Bonhams Restaurant
Above: Tom Kemble’s Challans duck with beetroot, griotte cherry, endive and shiso ‘I don’t know what I was expecting,’ says…
ByMeet Pierre Hermé, the macaron maker so famous he has his own waxwork
Rasika Sittamparam meets the ‘Picasso of pastry’ who now has his own waxwork to add to his Chevalier de la…
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A Caledonian culinary dream at 21212
Michelin-starred restaurants can be expensive, haughty and, for many foodies, inaccessible. Intimidating and often pretentious, these establishments are rarely destinations…
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Spear’s top five Latin American restaurants in London
For years now London has been going crazy for South American cuisine and cocktails. From Pisco sours to pea guacamole,…
BySpear's top five Latin American restaurants in London
Zak Smith can’t get enough of the Peruvian and Mexican flavours introduced to London over the past few years For…
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Restaurant review: Tonic and Remedy, Old Street
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The Goodwood inspired cocktail revving up The Savoy
‘One small sip for man, one giant swig for mankind’. I’d like to imagine these were the words that came…
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The man making The Ivy what it is
Dining in The Ivy recently I was, unexpectedly, reminded of eating in a small shack in Quilon on the Keralan…
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Negroni renaissance in full swing at Obicà
It was the count himself who suggested drinking no more than two negronis as part of an aperitivo. If not,…
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Waiting for your wine to age could be ‘completely bonkers’
Above: Château Pichon Longueville Baron, whose 1996 wine is ‘in its prime’ It was a simple summer lunch à deux…
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The Dolder Grand’s Epicure event is the pinnacle of the Swiss food scene
Since moving to Zurich I’ve been living in the rather luxurious shadow of the Dolder Grand. Majestically perched atop one…
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London’s food delivery goes gourmet
London has gone food delivery crazy. The start-up gods, app wizards and foodie fanatics have ordained that London should follow…
ByNegroni renaissance in full swing at Obic’
Joe Fell keeps his trousers on at Obic’’s negroni masterclass, sampling a number of classics as well as a mozzarella…
ByWaiting for your wine to age could be 'completely bonkers'
Jonathan Ray asks why spend years waiting for fine wines to age when you can buy, and enjoy, them at…
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Shake off separation with a bake off
Angel Wife has left. Gone. And she has taken the Twins with her too. All she left behind was the…
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Rémy Martin offers a masterclass in taste ahead of opening new members’ club
I started the evening an amateur cognac lover; by the end, I could have taught lessons in it. A dinner…
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