Restaurant review: La Tagliata
With this place the clue is in the name. Specialising in tagliata – a traditional Italian dish of sliced beef…
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Food & Drink
Delicious ways to fight the post-Christmas paunch
The battle of the bulge has begun as the post-Christmas paunch starts to protrude from the already generous winter jumper,…
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January’s restaurant openings leave a sweet and sour taste
The most depressing phrase I’ve heard so far this month – even worse than Dry January – is Veganuary. Going…
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Exploring Copenhagen’s restaurants beyond Noma
Copenhagen has been one of the cities sitting pretty at the top of the culinary destination list for some years…
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Guest recipes: Bocca di Lupo’s blood orange treats
We have hit the incredibly short blood orange season so what better way to make the most of it than…
ByJanuary's restaurant openings leave a sweet and sour taste
Emily Rookwood is unimpressed by the cold food and colder temperature of Jago, but warms up for Amaru The most…
ByExploring Copenhagen's restaurants beyond Noma
Scandiphile Emily Rookwood offers dining tips for exceptional food without the ants and moss Copenhagen has been one of the…
ByGuest recipes: Bocca di Lupo's blood orange treats
Jacob Kenedy offers two recipes for those sanguine citrus fruits We have hit the incredibly short blood orange season so…
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The Stelle di Stelle pop-up at Harrods is an empty, unsparkling constellation
Stelle di Stelle is a funny one. The s(t)elling point – five Italian Michelin-starred chefs with thirteen Michelin stars between…
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On the virtues of soup
A few years ago I was discussing soup with my friend, the excellent food writer and cook Lucas Hollweg. I…
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These two Italian cookery schools will make your spaghetti sparkle
Pasta, like The Queen, knows every stratum of society. It can be rugged and frugal or sleek and spendy, dowsed…
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South Africa’s vineyards also have restaurants to remember
For wine lovers after some imbibery in the winter sun, look no further than Cape Town. With its world-famous backdrop,…
BySouth Africa's vineyards also have restaurants to remember
Zak Smith thought he needed a little something to mop up all the fabulous South African wines he’d tried. Luckily…
ByThe exceptional wines of the Rh’ne valley are deliciously unknown
The Rh’ne Valley, one of the world’s great wine regions, is criminally under-appreciated – says Jonathan Ray It occurred to…
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Spear’s Year In Review 2014 – Food
For most of us, a large proportion of the joy of Christmas comes from the feasting. From mulled wine and…
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Restaurant review: Kouzu
My favourite thing about Kouzu is that every single staff member greets you with a cheery shout on both arrival…
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A few chocolate treats before Christmas
The lovely folk at The Providores have rustled up a spiced hot chocolate to make sure you are nice and…
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A taste of Basque in Belgravia
In 1932 an Italian Futurist called Filippo Tommaso Marinetti published a series of recipes in a book called The Futurist…
BySpear's Year In Review 2014 ’ Food
From sushi to sumptuous sausages, Emily Rookwood shares the restaurants and recipes that spoiled us in 2014 For most of…
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Fresh food made from scratch at the Crown & Garter
First there were pubs. British pubs in the traditional sense served beer, ale, spirits and the food offering usually consisted…
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