Inside the Restaurant Rekondo Wine Cellars with ‘Le Fou Des Vins’
Drop Everything Txomin Rekondo has a pleasant little casería near San Sebastian that you’ve probably never heard of. He also…
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Food & Drink
Ewan Venters: The Big Cheese at Selfridges’ Food Hall
William Sitwell meets Ewan Venters, who, as the big cheese at Selfridges’ hallowed food hall, may well be the most…
ByShould You Follow The Trend of Drinking Young, Precocious Wines?
Hot off the Press Youth today! Precocious, confident, full of attitude, right up there in your face… Never mind the…
ByElite Traveler Announces World’s Top 100 Restaurants
From molecular gastronomy to the classic coq au vin, elite dining is one of the biggest joys of a private…
ByAll Aboard Laurent-Perrier’s ‘The Dinner’ on the Orient Express
Emily Rookwood gets carried away by the Orient Express – and by the ‘The Dinner’, Laurent-Perrier’s new evening of champagne…
ByMark Bedini of Fine+Rare on Wine, the Internet and Chinese Consumers
Mark Bedini founded online wine brokers Fine+Rare in 1997 and has since grown into a £60 million business enabling wine…
ByMarlon Abela Toasts Spring and Tastes Sauvignon Blancs
Spring Loaded Marlon Abela is skin-full of the joys of spring — ah, floral notes with a hint of sunny…
ByPheasant 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…
ByWin 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…
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