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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Food & Drink
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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London’s pop-ups promise Christmas cheer
As Christmas lights begin to appear in their familiar formations, so too does the wave of wintry (and not so…
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Ristorante Frescobaldi comes to Mayfair via 700 years of gastronomic heritage
When Spear’s was invited by Diana Frescobaldi to attend a special dinner at her Florentine family’s new Italian restaurant in…
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Restaurant review: Sexy Fish, Berkeley Square
There is a long-established aesthetic for chic Asian restaurants in London as exemplified by Nobu, Zuma and their ilk: restrained,…
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Restaurant review: 45 Jermyn Street
The clock at the front of Fortnum & Mason has always chimed every fifteen minutes – but downstairs in the…
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Daniel Humm to Judge the Annual World of Fine Wine World’s Best Wine List Awards
New York based three Michelin Star Chef Daniel Humm and his Wine Director Cedric Nicaise are set to judge at…
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Regal Rogue Vermouth a worthy New World sovereign
At a Soho restaurant last month I was fortunate enough to bump into ‘Lord’ Mark Ward of vermouth brand Regal…
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Restaurant review: STK, Aldwych
So where does Spear’s have dinner in London’s theatreland after our awards at The Savoy? Thanks to a few glasses…
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Tracey Emin and tropical fish: behind the scenes of Sexy Fish’s launch
Sexy Fish has arrived on Berkeley Square: a kaleidoscope of dappled green Iranian onyx; raspberry leather upholstery; a shoal of…
ByTracey 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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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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