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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Food & Drink
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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M Restaurants’ new Victoria branch offers wine for plutocrats and commoners alike
Alex Matchett takes celebratory sips from the establishment’s ’fancy oligarch oenophile vending machines’ ‘Do you like my home economic skills?’…
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Truffle vision at St James’ Hotel & Club’s Seven Park Place
William Drabble has gone all out to celebrate British game and truffles with an elaborate but delicious culinary parade says…
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Obsession’s food fiesta cooks up a storm with global guest chefs
Now, obsessions are usually frowned on — at least when they involve hiding round a corner trying to capture a…
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Guest recipe: Ginger Pig’s Thanksgiving turkey
We bring you a seasonal classic featuring father and son team’s ’Botterill broad-breasted Bronze birds’ American Thanksgiving celebrations take place…
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This Christmas, give the gift of an Honesty hamper
Forget generic hampers and go for the homemade Homemade products taste better. This Christmas, order a festive hamper from the…
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