Hidden gems restaurant review: Elkano in Getaria
San Sebastian is a well-known food destination, and Bilbao also has some establishments of merit, but in between these two…
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Guest Recipe: Jenny Dawson’s Rhubarb Chutney
Last week Jenny Dawson of Rubies in the Rubble, a company that uses surplus fruit and veg to make jams…
ByGuest Recipe: Jenny Dawson's Rhubarb Chutney
Jenny Dawson of Rubies in the Rubble, which uses surplus fruit and veg to make jams and chutneys, shares her…
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Is fine wine investment ripe for a technology revolution?
Author: by Spear’s Editorial Over the past decade managing a portfolio of assets online, also known as self-directed portfolio management,…
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Minimalist tea sets
Author: Romy van den Broeke Classic tea sets are ornate, quaint and quintessential to their country of origin, but we’ve…
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Stars of fine wine come out for The World of Fine Wine’s tenth anniversary dinner
The world’s best-selling wine author Hugh Johnson OBE, The World of Fine Wine’s editorial adviser, was joined by other contributors…
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Come to Gstaad for the skiing and celebrities, stay for the Michelin-starred food
Small Swiss villages are not necessarily known for their food. But then again, Gstaad isn’t your average Swiss village. Yes,…
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Celebrate the cherry-blossom season with Sakura at Sake No Hana
Cherry-blossom time is cheery time: the delicate petals appear on trees from Tokyo to Chelsea and the world celebrates the…
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From unwanted fruit and vegetables come Rubies in the Rubble’s jams and chutneys
Food waste is an issue close to my heart. I hate seeing food going in the bin – it is…
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‘I don’t eat breakfast or lunch’: A day in the life of a Michelin starred chef
Normally I get up about 7.30. It’s maybe quite sad, but the first thing I do is have a cup…
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Guest editor Helene Darroze on pigging out and Krispy Kremes
I divide my time between Paris and London, as I have restaurants in both cities. It can be a bit…
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Helene Darroze’s Guest Recipe: Grandmother’s roast corn-fed chicken stuffed with wild mushrooms
Serves 6 1 corn-fed chicken (ask your butcher to clean the liver and keep it to use in the recipe)1…
ByHelene Darroze's Guest Recipe: Grandmother's roast corn-fed chicken stuffed with wild mushrooms
If you feel like cooking up a storm this weekend – in line with the weather forecast, sadly – then…
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A day in the life of a Michelin inspector
Most days I am up by about 6.45am to reflect upon the stay and the meal the night before in…
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Top cocktail bar Nightjar shares its sweet-toothed Easter drink recipe
Spring is in full bloom, the Royal parks look as beautiful as ever and the weather is set to be…
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Restaurant Review: Boopshi’s, Goodge Street
Austrian food is having a moment. For far too long German and Austrian food has been put in a box…
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Review: When Mac Met Cheese, Porchester Road
The trend, as I am far from first to point out, for restaurants serving one kind of food done exquisitely…
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3Cs Cider features Spear’s very own William Sitwell
Now before you start chuckling to yourselves, the 3Cs in 3Cs Cider stands for 3 Chaps who are making a…
ByRestaurant Review: Boopshi's, Goodge Street
Emily Rookwood visits the latest Austrian restaurant to hit London Austrian food is having a moment. For far too long…
By3Cs Cider features Spear's very own William Sitwell
3Cs Cider comes from three counties using more traditional British apple varieties, says Emily Rookwood Now before you start chuckling…
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