Bespoke bottles with ‘Champagne by You’
Author: Romy van den Broeke It all begins with a private tasting of grower champagnes. The customer tastes a curated…
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Food & Drink
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Food & Drink
What a carve up at the Quality Chop House butchery course
I’m a big believer in knowing where your food comes from. If you eat meat you should understand how your…
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The Garden Room atop John Lewis should be blooming delicious
Attentive readers of Spear’s may recall the summer of 2012, when – like a spacecraft from some interstellar race of…
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Emily Rookwood’s recipe for doughnuts
This week is national doughnut week. It is also national sandwich week but I don’t think anyone needs a recipe…
ByEmily Rookwood's recipe for doughnuts
I tried making doughnuts from scratch over Easter for the first time. It was surprisingly easy, successful and without incident.…
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Quattro Passi serves perfect pasta yet falls under the radar
Quattro Passi is a new ‘Italian fine dining restaurant’ on Dover Street in Mayfair. It is a very well appointed…
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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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