Jonathan Ray on why tequila is enjoying a global boom
Tequila has never been more en vogue. Spear’s tried three of the best tipples for both cocktail lovers and purist…
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Clase Azul Mexico Celebrates Día de Muertos with “Colores”
Clase Azul Mexico returns with the second installment of its limited Nuestros Recuerdos series Día de Muertos — the day…
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How Bowmore and Aston Martin have harnessed ‘heritage and innovation’ to create the ARC-52 whisky
A partnership between Bowmore and Aston Martin has produced ARC-52, a special item that oozes with class both inside and…
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Restaurant Review: The Petersham, Covent Garden
Rasika Sittamparam strolls into Covent Garden’s Floral Court to experience the summery scents and flavours of The Petersham’s organic Italian…
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Château d’Yquem: When it comes to sweet wines, this is the ultimate
When it comes to sweet wines, Château d’Yquem remains the ultimate honey trap, writes Jonathan Ray I can think of…
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Luciana Berry’s inspiring journey from Top Chef Brasil to head chef of Mano Mayfair
After an accidental start as a chef, Luciana Berry has enjoyed triumph after triumph – which bodes well for Mano…
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Inside 67 Pall Mall’s new Verbier outpost
The famed members-only wine club 67 Pall Mall has a new outpost in Verbier, Switzerland. As Edwin Smith discovers, the…
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Dominique Crenn: ‘Rebel chef’ on her plans to change the food world
Three-Michelin-starred ‘Rebel Chef ’ Dominique Crenn on her plans to change the food world, from California to Paris I spent…
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Investment in UK wine-growing land grows in popularity with HNWs
Wine-growing land is a popular new asset class in the UK — and estates in prime locations seem a safe…
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Il Borro Tuscan Bistro restaurant review: A bit of Italy in the middle of Mayfair
Since opening its doors in late 2021, Il Borro Tuscan Bistro on Berkeley Street makes Mayfair feel more like central…
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World of Fine Wine’s definitive 2020 Burgundy vintage guide is a must-read
Spear’s Magazine sister publication The World of Fine Wine has released its 2020 Burgundy Report, the definitive guide devoted entirely…
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Monaco’s Le Festival des Étoilés takes Monte Carlo’s opulent culinary sphere to a new level
Monaco has always been an ideal destination for anyone seeking glorious food, timeless luxury and lavish settings — but with…
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Sweet fifteen: Marking Spear’s birthday with the perfect vintage wine
Spear’s is lucky to date back to 2006 — but marking a special anniversary with the perfect vintage wine isn’t…
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Chef Judy Joo on her journey from Wall Street to one of London’s top chefs
Judy Joo’s career has taken her from Wall Street to some of London’s top kitchens. As she launches a new…
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South Korea’s regional culinary delights
From our partners: For those willing to venture beyond Seoul, there is so much more to discover. When it comes…
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Clase Azul marks Dia de Muertos with Nuestros Recuerdos
From our partners: Nuestros Recuerdos is a celebration of both this unique holiday, and loved ones past and present. Each…
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Grape expectations: Château Quintus’s truly remarkable wine
The topography of the exquisite Château Quintus in Saint-Émilion helps create truly remarkable wine In 1936, Clarence Dillon planned to…
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Tales to tell: Inside the Prima & Ultima collection’s fascinating story
Provenance matters to discerning collectors of single-malt whisky and, as Johanna Derry Hall discovers, every bottle in Diageo’s Prima &…
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Blending the rules: How Penfolds is taking wine blends to another level
Penfolds has taken wine blends to another level, crossing borders and oceans to come up with a luscious new offering…
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‘I like the adversity of bad weather’ – How chef Francis Mallmann is rekindling 13,000-year-old cooking methods
Unconventional chef Francis Mallmann has rekindled 13,000-year-old cooking methods and pooh-poohed much of modern restaurant culture. Now he’s bringing his…
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