Luxury November 20, 2013updated 11 Jan 2016 1:02pm Food Friday: Make Simple Seared Swordfish Dish By Spear's Xavier Castella, Head Chef of London’s Margaux Restaurant, demonstrates how to make the stunning yet simple Seared Swordfish Dices. Perfect served as a light main or entrée. Content from our partners How Flygreen is ascending into the future of private aviation Stoneweg, Icona, and CBH Strengthen Partnership with Cromwell Acquisition, Adding €4 Billion AUM to Stoneweg Why investors should consider investing in nature Related Luxury Inside the theatrical branding of ‘Mayfair’s most decadent cocktail’ Luxury How big is the art market? Luxury Jean-Georges Vongerichten: New York’s favourite chef arrives in Ireland Spear's