Restaurant review: STK, Aldwych
So where does Spear’s have dinner in London’s theatreland after our awards at The Savoy? Thanks to a few glasses…
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So where does Spear’s have dinner in London’s theatreland after our awards at The Savoy? Thanks to a few glasses…
ByA new Swedish technology is revolutionising the way we live, and sleep, writes Rasika Sittamparam Mrs Thatcher did it for…
BySo: something we can all get behind: goody bags. Already I see your eyes lighting up. The topic presented itself…
ByIt’s not every day that one of the best classical violinists of a generation premieres a work by one of…
ByAbove: Gundestrup Cauldron (detail). Silver. Gundestrup, northern Denmark, 100 BC-AD 1. © The National Museum of Denmark. The Celts, inhabitants…
BySexy Fish has arrived on Berkeley Square: a kaleidoscope of dappled green Iranian onyx; raspberry leather upholstery; a shoal of…
ByLondon is gearing up for its most decadent and devilish Halloween yet. With events galore, it’s difficult to know which…
ByPaul Murashe, the director of Sexy Fish, London’s hottest new restaurant, writes exclusively for Spear’s on its launch, Damien Hirst,…
ByBoy About Town Zak Smith gives Spear’s a rundown of the capital’s most delightfully debauched places to celebrate Halloween London…
ByAround two million years ago a cataclysmic explosion tore the heart out of a giant 20,000 foot volcano in what…
ByAll through history, jewellery has been much, much more than the sum of its material parts. The ancient Greeks and…
ByAurea Kevill thinks considering the implications ’is worthy of a law school exam’ Frieze, London’s leading contemporary art fair, created…
ByLeica Camera Ltd has announced that it will open a second London-based store at premium shopping destination, The Royal Exchange,…
ByAs 2015 comes to a close this December, the resort will host its annual social Oscar de la Renta Tennis…
ByCan it really be true that there was a spike in champagne sales after Jeremy Corbyn succeeded in his bid…
ByYesterday, Frieze Week really showed what it was capable of, and I don’t mean in terms of parties and air…
ByThe celebrated patissier tells Rasika Sittamparam a culinary tale like no other, spanning over 40 years’ of experience and travel…
ByYou can tell the year is quickening to its frigid end when chestnuts start appearing on menus. (Thankfully there have…
ByAbove: Tom Kemble’s Challans duck with beetroot, griotte cherry, endive and shiso ‘I don’t know what I was expecting,’ says…
ByRasika Sittamparam meets the ‘Picasso of pastry’ who now has his own waxwork to add to his Chevalier de la…
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