Cutting back? These wines will keep you to your weekly units (sort of)
Jonathan Ray can’t promise he’d stick to Dame Sally’s advice, but keeping to wines of 12.5 per cent and below…
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Food & Drink
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Food & Drink
Review: Raymond Blanc and Phil Howard at Royal Ascot Fine Dining
The multi-Michelin star chefs’ new offering for 2016 is a winner, says Zak Smith – just try not to forget…
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Review: Boyds Grill & Wine Bar
With dazzling decor and a menu to match, Charles Boyd’s reimagined restaurant makes the most of its outstanding British ingredients,…
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Review: IGNIV by Andreas Caminada
Emily Sluzewski on the Swiss culinary outing to yodel home about Bad Ragaz is a quiet, somewhat forgettable village full…
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Review: 100 Wardour Street Lounge
Zak Smith on an upstart Soho membership club Bars, restaurants, nightclubs, London has them all in abundance. However, D&D Group…
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How Dan Barber’s farm R&D might carve up the future of the American diet
Not far from New York City, chef Dan Barber is cultivating a revolution with farming and local produce at its…
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From extreme mastication to longer fasts, how to perfect the art of digestion
Faddy diets and superfoods are all well and good, but exactly how and when we eat is crucial — and…
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Review: Inamo in Covent Garden
The robots are taking over but thankfully there’s nothing sterile about the food at Inamo’s latest installation ‘When the robots…
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Review: The Mirror Room at Rosewood London
Emma Hughes drops by Rosewood London to sample seasonal delights Cleopatra could bathe in (and ‘the best thing to have…
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AfrAsia Bank Cape Wine Auction woos collectors, socialites and philanthropists alike
Emily Sluzewski looks ahead to February’s auction in South Africa, where even online bidders can come away with the finest…
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Guest Recipes: Bel & the Dragon’s Chateaubriand of beef and bacon popcorn
Ronnie Kimbugwe of Bel & the Dragon shares a few of his unique recipes with Spear’s Jack O’Shea Chateaubriand of…
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Obsession’s food fiesta cooks up a storm with global guest chefs
Exclusive Spear’s Reader Invitation – Gaggenau to host a unique culinary experience at Obsession at the award winning Northcote Hotel,…
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Blow the blues away with Seedlip’s non-alcoholic cocktail recipes
Craving a gulp of G&T and a swig of martini this dry January but without the guilt (and the hangover)?…
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Review: Bar20 at Birleys
If you work in the City and want to start the New Year in style, then Robin Birley’s chic new…
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Restaurant Review: Thyme in Southrop
Zak Smith leaves the Big Smoke behind to experience the Cotswolds’ latest culinary sanctuary before the Notting Hill set get…
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Why Jeremy Lee is the darling of Quo Vadis
In four years Jeremy Lee has made his mark on the kitchen of a classic British restaurant. Quo Vadis? Thankfully…
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Why we should definitely drink more sherry
Sherry can be glorious, seductive and great with food — it’s just its image that needs fortifying, says Jonathan Ray…
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Nick Edgar Recruited as Head Chef of The Samling
Nick Edgar has been recruited as Head Chef at The Samling’s Michelin Star restaurant. Edgar started at Raymond Blanc’s famous…
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Review: The Restaurant at Maxims Casino Club
Alex Matchett praises the winning culinary combination found downstairs at the Kensington casino In a house where you can very…
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There is something sexy about London’s food revolution
Whether you’re reading this before the festivities or after, the F-word is upon you. If it’s before, you’re looking forward…
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