Alain Ducasse’s Louis XV Turns 25 with Galaxy of Star Chefs
With 300 Michelin stars between them, it was only right that 240 chefs gather in Monaco to pay tribute to…
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Chef Claude Bosi of Hibiscus: Calm As Ever
He looks French, he sounds French, but Claude Bosi isn’t like other Frenchmen. William Sitwell meets a Michelin-starred curmudgeon, honorary…
ByRestaurant Review: Colbert, Sloane Square
FIFTY SHADES OF GRAVY CONTINUED As I continue upon my path as a gastro-submissive I notice that the old site…
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Guest Recipe: Oeufs en Meurette by Timothy Mawn
At this point, I should mention, the spell check on my computer is in meltdown as it is sadly monolingual.…
ByNatto: The Superfood With Some Un-Super Side Effects
While bacteria-fermented beans may sound unpleasant — and god knows their side effects are unpleasant — natto is a healthy…
ByThe Best Sushi Restaurant in London: Not What You’d Expect
Is it Nobu? No. Is it Sake No Hana? No. Timothy Mawn has a surprise for you. Ever heard of…
ByDamsons in Distress! Top Recipes for a Very British Crop
Timothy Mawn wonders why so few people appreciate the joy of the damson, an ancient British fruit with wonderful winter…
ByPatrick Sandeman Obituary and Memories
If you have any memories you’d like to share of Patrick Sandeman, who died over the weekend in a skydiving…
ByWin a luxury Champagne & Oyster break at The Nare
To celebrate this year’s Falmouth Oyster Festival, The Nare Hotel and Laurent-Perrier Champagne are teaming up to offer a luxurious…
ByRestaurant Review: Brasserie Zédel
Having had a few days to recover from my altitude sickness (well that was my excuse for a somewhat fragile…
ByFirst Review of Chrysan, From Hakkasan Group
Chrysan near Liverpool Street is the new venture from the brains behind the Hakkasan Group and Yoshihiro Murata, holder of…
ByRestaurant Review: Sette, Chelsea
Monsieur Le Gris has fattened me up like a Sarlat goose after two weeks in Burgundy, so a weekend back…
ByRaymond Blanc Talks About… Everything
You Talkin’ To Me? William Sitwell struggles and eventually gives up trying to get a word in edgeways with the…
ByWhat Is The Tax Position If You Invest In Wine?
‘I think it is a great error to consider a heavy tax on wines as a tax on luxury. On…
ByFrom Sauternes to Tokaji: A Guide to the Very Best Sweet White Wines
Golden Oldies Talk about ageing gracefully. Marlon Abela on why the best sweet white wines — your Sauternes, Riesling, Tokaji…
ByIs Fine Wine a New Reserve Commodity?
Fine wine has many of the characteristics of gold, which could make it a perfect reserve commodity and investment, says…
ByFifty Shades of Gravy: An Erotic Memoir of Parisian Gastronomy
Monsieur Le Gris is so good to Melinda Hughes – and so bad too: torturing her with the most delicious…
ByThree Cheers for 200 Years of Laurent Perrier
Birthday Bubbles In 2012 Laurent-Perrier, official partner of the Spear’s Book Awards, celebrates 200 years of putting sparkle into our…
ByA Wine Tour Along the Rhône
There’s No Place Like Rhône Nowhere in the world can match the countryside around the winding Rhône in the South…
ByKunio Takuoka and the Traditional Japanese Ryotei
The fanciest, most traditional Japanese restaurants are more exclusive than any St James’s gentlemen’s club. Oliver Thring speaks to leading…
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