An intelligent mix of culture, style, travel, food and property, as well as where to go and what to see.
Forgive me Father, for I have sinned. It has been… too long since my last confession. Picture the scene. I am in the kitchen, almost literally spinning plates. I should have been focusing, prioritising the bits that needed to get done, keeping an eye on the clock. Instead I’ve been mucking about, making an unnecessary
The Park is the new restaurant from Jeremy King, and it sits in a golden building to the north of Hyde Park, just off Queensway. This is an interesting district compared with Knightsbridge – it is still capable of reality – but isn’t every-where interesting compared with Knightsbridge? The Park is Art Deco of course:
When you live abroad for long periods of time, you get accustomed to certain foods which, returning home, you can’t find anywhere, and the sense of a habit unwillingly broken is acute. If the foreign country is Thailand or Italy, you stand a good chance of finding dishes approximate to those you’ve left behind in
Can you imagine how great it must have felt to be a Pret a Manger executive in late 2019? There was a Pret restaurant. They’d just bought Eat and its 94 stores. Veggie Pret was taking over the south east. London mayoral candidate Rory Stewart said Pret was his favourite pub. There was a Twitter
It’s probably escaped most people’s attention, what with the football, the election, the Ukraine war, the horrors of Gaza, the assassination attempt and the revelation that the most powerful human on the planet has the intellectual sharpness of a daffodil. But in the past few weeks, the world of travel has been roiled by a
Liberal Democrat activists were reportedly told to ‘get out the Gail’s vote’, targeting people who visit the over-priced artisanal cafés. There are 131 Gail’s in the UK and around half are in Lib Dem marginals. If you’ve never come across one, think spinach, feta and filo pastry for £6, sold by a stressed Spanish girl
Age. At the Spectator party last week, the editor asked me how long I had been attending the festivity. I could not remember whether it had been since the late 1970s or not until the early 1980s. But change is not always for the worse. During the 1980s, dearly beloved Bron Waugh was in charge
30 min listen
Jess Shadbolt is part of the celebrated trio behind King and Jupiter restaurants in New York City. Originally from Suffolk, she worked at the River Cafe and trained at Ballymaloe cookery school before heading to new York, where she is now one of the most venerated chefs in America. On the podcast, she tells Lara
Back in 1979, I took my grandmother and her friend Frances to Monty’s in Ealing. Monty’s was one of the early Indian restaurants in London. My nan was in her 90s, and it was her first curry. We ordered the usual array of dishes – the sizzling tandoori, the Bombay aloo, the dal. My nan
I am evangelical about scones as a gateway bake – they are the perfect entry point for the nervous baker. They don’t require any nonsense. Rubbing the butter and flour together by hand and stamping the dough out is straightforward; and as long as a scone is risen and golden-topped after baking, then you’re fine.
In Spain, you can eat all day – and we did. Earlier in the summer, I spent two days in Andalusia, and most of the 48 hours were taken up by mealtimes. A breakfast of the sweet porridge poleá started the day, then ham-tasting for a mid-morning snack, followed by a two-hour lunch. Spanish law
The moral absolutist in me believes that in every city, with its finite number of restaurants, there is such a thing as the best of all possible lunches. I don’t have to find it, but I have to get close. Mediocre doesn’t cut it. In fact, on holiday, the idea of wasting a meal on
Recent research has revealed what many of us suspected: that fake meat is highly processed and contains junk such as exotic emulsifiers, stabilisers, flavour enhancers and artificial colourings, all of which are designed to make them feel, taste and look like the real thing. Often, they are loaded with salt, sugar and fat. Many Britons
An old friend phoned. Normally cheerful, he was fed up. One of his business partners was being more than usually incompetent. ‘I told him that I’d describe him as a halfwit, if I could find the half.’ We went on to discuss another couple of friends, both good men and true, who seem doomed to
I’m writing this in my car, laptop on knees and a delicious can of Tanqueray Flor de Sevilla gin and tonic in the drinks holder, while my sons are at cricket practice. It’s an inclement evening, but were it a sunny summer’s day, the Yummy Mummies would be sprawled around the boundary in their Veja
26 min listen
Where to begin with Sir David! An English industrialist and explorer, he was the first person to complete the ‘Explorer’s Grand Slam’. This means he has completed both North and South Poles as well as traversing the seven highest peaks across the seven continents. He has received the Polar Medal twice, from Queen Elizabeth II
Older Japanese women are boozing more than ever, according to a new survey conducted by Tokyo Metropolitan Government. The study found that while binge drinking by men decreased over the last ten years in all age groups, the percentage of women in their 40s, and especially those in their 50s, drinking dangerous amounts of alcohol,
Whenever I think of steak tartare, I can’t help but remember a heartbreaking passage in Nigel Slater’s memoir Toast. Slater, working at a French restaurant in a Midlands hotel as a young man, is desperate to try the steak Diane. He books a table there for himself and a date. In a moment of madness,
Things could have been worse. My host was determined to lunch al fresco, and after all it was late June. Yet this is England and as everyone knows, even D-Day had to be postponed for 24 hours. In the event, we were fine. The elements were kindly. The temperature did not fall below 60, the
I tend to steer clear of large group meals but the last time I went there was a very awkward moment. When the bill arrived, I saw two individuals tapping away on a calculator app before announcing the exact amount of money they were prepared to put on the table. ‘I didn’t have a starter,’
The oldest and best chophouse in London was Simpson’s Tavern in Ball Court Alley off Cornhill (since 1757 on that site): Charles Dickens’s favourite chophouse, and mine. Simpson’s was locked out by landlords who impersonate cartoon villains at the end of 2022 for failing to pay pandemic arrears promptly. Simpson’s said they survived world wars,
I have a complicated relationship with elderflower cordial. I love taking ingredients that have short seasons, preserving and squirrelling them away for future enjoyment. And I’m cheap, so the fact that the main component comes from the hedgerow is appealing. And it’s fun! It is a little like making a potion, dunking whole heads of
With Britain so sluggish, Keir Starmer and the Labour party should want to reenergise the country. Indeed, they are preoccupied with energy, and not just the dire state of the British electrical grid but energy drinks. Labour is set to propose a ban on the sale of energy drinks to under-16s. Most British supermarkets have
At 5 a.m. one morning in December, I found myself cycling as fast as I could to the bakery I worked at in Clapham, trying to get keep the blood pumping. My fingers felt like frozen gherkins, which made using the brakes difficult. Shivering and exhausted, I asked myself: what am I doing? At work,
There was a wonderful old boy called John – Sir John – Wordie, who was a quintessential member of the establishment. A barrister, he spent much of his time defusing controversies before they had boiled over. In that enterprise, he never sought publicity, finding it much easier to dispense wise advice if no one knew
I’ve always loved Porto and need little excuse to visit. Not uncoincidentally, I’ve always loved port and need little excuse to drink it and so, invited to stay in this fine city and road-test its latest attraction, the ambitiously-monikered World of Wine, who was I to resist? There’s been a mixed reception to Wow locally.
We all have our quirks when it comes to cooking. I have clear mental blocks over what is and is not a complicated supper, many of which do not follow any kind of logic. I wouldn’t think twice about setting a sauce or ragu going early in the day, blipping gently, returning to it every
One needs wine more than ever, yet when imbibing, it can be hard to concentrate. So much is going on. We were at table and the news came through about Slovakia. Was this an obscure incident, regrettable but below the level of geopolitics? Or would it become a second Sarajevo? Fortunately, that seems unlikely. In
44 min listen
Tim Hayward is an award-winning food writer, a broadcaster, and proprietor of the bakery Fitzbillies in Cambridge. He writes regularly for the FT Magazine and often appears on BBC Radio 4. Following the bestsellers Food DIY, Knife, and Loaf Story, his eighth book, Steak: The Whole Story, is out on the 23rd May. On the podcast, Tim tells Liv
