Pheasant Shooting With the Brains Behind the Brompton Bar & Grill
Fowl is Fair William Sitwell plays away from home, lands half a dozen tasty Irish birds, and in the process…
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Food & Drink
Win a Bottle of Laurent-Perrier Champagne and a Handcrafted Aiguière
Spear’s understands that not everyone springs into this dark month, which is why we have joined forces with Laurent-Perrier to…
ByVitalie Taittinger on Family, History and Exporting Champagne to China
In Vino Vitalie Vitalie Taittinger’s family liked the champagne so much they bought the company and gave it their name.…
ByArjun Waney on Mayfair Restaurants
Waney Vidi Vici Arjun Waney is le grand fromage behind La Petite Maison, as well as Roka and Zuma. Now…
ByPierre Gagnaire on the Art and Philosophy of Good Food
Chef D’oeuvre Michelin-starred chef Pierre Gagnaire describes himself as an artist, but his reasoning’s a bit sketchy. Good thing his…
ByThe Businessmen Bringing Bunga Bunga to Battersea
Ciao, Fella William Sitwell trolls down to the Berlusconi-themed club Bunga Bunga, but instead of orgiastic antics and underage belly…
BySpear’s Wine Column: Marlon Abela Tastes Bordeaux
Moments of Claret In his second Spear’s column on the world’s finest wines, Marlon Abela looks at the comeback of…
ByFine Whisky, Great Investment
Liquid Gold Looks good, smells good, tastes good — and, if you choose wisely and don’t drink it yourself, can…
ByMarlon Abela on Romanée-Conti
Thirst Things First In his inaugural wine column for Spear’s, cellar dweller Marlon Abela brandishes his corkscrew and sets out…
ByDiscovering Organic Caviar in Spain
¿Quéviar? We’re used to free-range eggs, so why not organic caviar? Douglas Blyde dons his waders for some Spanish roe…
ByFrench Laundry Pop Up at Harrods
What’s Slowly Cookin’, Good-Lookin’? French Laundry überchef and modern master of the vac-pack gourmet snack Thomas Keller pops up at…
ByLearnt it on the Grape Vine
Melinda Hughes has enjoyed plenty of fine wines in her time – but she couldn’t tell a Gewurztraminer from a…
ByCarveat Emptor
Emily Rookwood enjoys being bent out of joint when she goes to one of Mark Hix’s carving masterclasses CARVING THE…
ByVery Fast Food
<img src=’https://www.spearswms.com/wp-content/uploads/article_images/articledir_52/26032/1_fullsize.png’/> Meals on wheels don’t come much fancier than those dished up by the crack caterers to the McLaren…
ByNoma Nom Nom
Danish cuisine has long been about more than herring. Douglas Blyde travels to Copenhagen to meet the designers behind noma,…
ByLondon or Bust
Arkady Novikov is the biggest restaurateur in Russia. Now he’s bringing a tasty slice of eastern promise to the West…
ByWhat a Catch!
William Sitwell falls hook, line and sinker for Massimo Riccioli’s fishtastic new restaurant at the Corinthia MASSIMO RICCIOLI LEADS me…
ByChateau Newbury
by Josh Spero I won’t claim the evening was a blur – I can remember what happened very clearly, only…
ByHavana Ball
As the finishing touches are applied to another Cuban-accented Boisdale steakhouse, William Sitwell talks whisky and cigars with proprietor Ranald…
ByChateau Lafake
Get fobbed off with a pricey bottle of bogus Bordeaux — of which there’s more and more about — and…
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