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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Food & Drink
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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Festive treats from truffles to pop-ups
Now that December is in full swing you are officially allowed to embrace Christmas. That means it is time to…
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Hidden Gems Restaurant Review: Don Alfonso 1890
The Amalfi coast has a range of glorious, if at times scary, coastal drives and gorgeous scenery. Given the number…
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Three scotch whiskies to whet your palate
Scotch has taken a beating recently. The home of whisky seems to have passed its crown to the likes of…
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What Alice Waters means to me, by Sally Clarke
A sunny evening in Berkeley, California, in 1979. Along one of the leafy avenues of this prosperous and quiet neighbourhood…
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Sweet wines are the perfect winter warmer
There is nothing better at this time of year, as we speed yet again towards Christmas, than a fine dessert…
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Nothing says Christmas like a Harrods hamper
Christmas means different things to different people. To some it means family arguments, others mainly think about overindulging and gifts,…
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Recipe: Truffled egg en croque
All this week I have been craving two things: croque monsieur and truffled egg toast (I walked past Spuntino on…
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Belsazar’s German vermouths set our mouths tingling
Vermouth reminds me of a coral reef: it has the capacity to delight and intrigue but it generally remains unseen…
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The Dorchester puts the grrrr back into its Grill
There is nothing like a drab hotel restaurant. It can be a most depressing sight. And smell. That tired, humid,…
ByBelsazar's German vermouths set our mouths tingling
Finally coming into their own as more than the weedy side of a martini, vermouths can be subtle and varied,…
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Glandstonbury promises an offally good time
Every now and again on Food Friday we bring you an event that is worth giving some attention. This week…
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Pierre Gagnaire hopes to inspire a young chef to the Waldorf Astoria’s next iconic dish
We all know that the Waldorf Salad was created at the Waldorf Astoria in New York, but I doubt that…
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The Young British Foodies stage a Tate Modern takeover
The awards of the Young British Foodies have been gaining momentum over the past few years, championing new talent and…
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Hidden Gems Restaurant Review: Michel Bras, Toya, Japan
There are a few restaurants in the world with pretty views in interesting locations, but none is more striking than…
ByPierre Gagnaire hopes to inspire a young chef to the Waldorf Astoria's next iconic dish
In Berlin, Pierre Gagnaire tells Emily Rookwood how he is working with Christopher Kajioka to add to the repertoire of…
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