'Vikings: Life & Legend' at the British Museum shames first-class objects with lazy presentation
The placing of such an exhibition at the nation’s symbolic archaeological heart, the British Museum’s new Sainsbury Exhibition Gallery, affirms…
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Bordeaux wine market resurgent after post crisis trickle
The flow of Chinese buyers has slowed to a trickle and the post-crisis lull persists — but after a three-year…
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Stow your tray table – it’s time to join the Mile High Club
For most frequent travellers, gaining membership to the Mile High Club remains top of their bucket list, and with an…
ByStow your tray table – it's time to join the Mile High Club
Through cinema and popular culture, the cool and powerful have always gotten away with it – from Ralph Fiennes to…
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Food Friday: Scottish Scallops with Coconut, Ginger, Lime Leaf and Lemongrass
Spear’s TV visits Texture Restaurant in London to learn how to make a light and tasty Scottish Scallop dish, and…
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British politicians could learn some va-va-voom from Francois Hollande
L’AFFAIRE Politicians the world over must be wishing they were French. This isn’t an obvious choice, but it would seem…
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Wiltons’ refurb is the pearl in its oyster
HOLDING BACK THE YEARS Early January, and as I walk through the smart and elegant streets of St James’s in…
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Making the ultimate sourdough loaf – part two
So, I persevered. I kept feeding and caring for my starter despite its very horrible acrid smell and finally everything…
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Sticks ‘n’ Sushi blends Japanese know-how with Scandinavian cool
After The Killing we had Borgen. Then came Hugh Fearnley-Wittingstall cycling around Copenhagen discussing the Scandimania that is taking over…
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The Chef’s Table at the Mount Street Deli offers private dining without the stuffiness
Private dining and supper clubs seem to occupy two very different ends of the dining-out spectrum – one offering exquisite…
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Food Friday: How to make simple Yellowtail Fish dish
Coya Restaurant in London is famed for it’s elegant, low-carb dishes. Executive Chef Sanjay Dwivedi explains how to make the…
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Sticks 'n' Sushi blends Japanese know-how with Scandinavian cool
Sticks ‘n’ Sushi is one of the most successful restaurant groups in Denmark, set up by two half Danish, half…
ByThe Chef's Table at the Mount Street Deli offers private dining without the stuffiness
Because you know that it is used for something else during the day you have that lovely feeling of being…
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Beyond comic books, why are there so few wealthy people in literature?
A WEALTH OF OPPORTUNITY Something I have touched on before here: then, whimsically; now, in earnest. How does fiction deal…
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Review: La Fille du Régiment, Royal Opera House
I scored top marks with Monsieur Legris on Monday by taking him to the first night of the revival of…
ByReview: La Fille du R’giment, Royal Opera House
Melinda Hughes hears stratospheric top notes and sonorous bellowing in a hilarious spectacle of frivolity and fun I scored top…
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A trip to Paris’ George V takes a detour to the original Louis Vuitton maison
When I left Paris in the summer of 2006, I promised myself that I would go back at least once…
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A trip to Paris' George V takes a detour to the original Louis Vuitton maison
It is not the kind of hotel where you end up never sitting on the antique chair for fear of…
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Is the age of the schmoozer over?
In a connectivity-obsessed society, the schmoozer – the chancer, the wide boy, the not-always-truthful – is being marginalised. The increasing…
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Soaring rent and demanding art fairs close a Mayfair gallery – but the picture isn’t all bleak
News from the art world seems to be relentlessly, thunderingly positive: record prices cried out at auction, art fairs humming…
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