Spectator Life

Spectator Life

An intelligent mix of culture, style, travel, food and property, as well as where to go and what to see.

Hello, waiter? Yes, I’d like to complain

As I leant over to speak to one of my dining companions in a busy restaurant, I felt something shuffle on my knee. I briefly wondered if it was a rat. But it was just a busybody waiter, who had taken my napkin from the table and folded it upon my lap. It was a bit strange that he did so without asking – but then, this same waiter had, when taking our order, crouched down (so that he was sitting on a chair) and asked, ‘Are you guys ready to order, and do you want me to explain the concept?’ So much to dislike. My most serious complaint is reserved for restaurants that are incapable of serving up everyone’s food at the same time My biggest gripe used to be waiters who poured your wine too frequently, and too full, in their mission to total the bottle so that you order another.

Paul Wood, Ross Clark, Andrew Lycett, Laura Gascoigne and Henry Jeffreys

33 min listen

On this week’s Spectator Out Loud: as Lebanon reels from the exploding pagers, Paul Wood wonders what’s next for Israel and Hezbollah (1:24); Ross Clark examines Ireland’s low-tax project, following the news that they’re set to receive €13 billion… that they didn’t want (8:40); Reviewing Ben Macintyre’s new book, Andrew Lycett looks at the 1980 Iranian London embassy siege (15:29); Laura Gascoigne argues that Vincent Van Gogh would approve of the new exhibition of his works at the National Gallery (22:35); and Henry Jeffreys provides his notes on corkscrews (28:01).  Produced and presented by Patrick Gibbons.

Cheers to corkscrews!

For the first 50 years of the corked bottle, there was no easy way to get into it. The combination of cork and a strong glass bottle came together around 1630 but the first mention of a device to open the bloody thing wasn’t until 1681. Cavalier get-togethers must have resembled the teenage parties I attended with everyone desperately trying to open the bottle using keys, pens, knives etc. Or using that technique where you bang the bottle against a wall with the heel of a shoe. Halcyon days. More likely they’d just take the top off cleanly with a swift blow from a sabre and a loud ‘Huzzah!’. Early devices for extracting corks were called ‘bottle screws’. According to Hugh Johnson, the word ‘corkscrew’ was first used in 1720.

As good as Noble Rot: Cloth reviewed

Cloth is opposite St Bartholomew the Great on Cloth Fair. People call this place Farringdon, but it isn’t really: it belongs to the teaching hospital and the meat market and William Wallace who died a famous death here and has only a little plaque in turn. Smithfield embraces the dead. Sherlock Holmes met Dr Watson here and, for BBC1, jumped off the roof of the hospital. If Cloth calls itself a ‘neighbourhood wine bar’, which sounds less threatening than ‘restaurant’, its true customers are the dead, and that is no criticism. The chips are marvellous, and this matters. I always judge a restaurant on the chips I am early, so I sit in St Bartholomew the Less – this is how buildings fight!

Give vitello tonnato a chance

I am sure there are beloved British dishes that inspire horror in those from different cultures, that are truly unappealing to the uninitiated. I can quite imagine that the bright green eel-gravy that traditionally accompanies the East End pie and mash could be figuratively and literally hard to swallow for a visitor. Or that our predilection for Yorkshire puddings – glorified pancakes – on our very savoury roast dinners and a desire for strong cheese served with fruitcake make us seem as mad as a box of frogs. Vitello tonnato might be called the original surf and turf.

The wonder of wine from the Mosel

Conservatives used to be good at inspiring a mass membership, underpinned by organisations. Before the first world war, the Primrose League had a million members. Shortly after the second war, the party’s membership, including the Young Conservatives, reached three million. This is partly explained by the social mores of the day. The range of available leisure activities was much smaller, there was no television, and parents were happy for their daughters to join the YCs, the assumption being that the girl would meet a nice type of young man. It is easy to understand why German oenophiles insist Riesling is the greatest grape of all All that is redolent of a vanished age. But this has consequences. Traditionally, local associations, including YCs, were the party’s foot soldiers.

With Simon Raymonde

28 min listen

Musician Simon Raymonde is perhaps best known as part of the Scottish band the Cocteau Twins, but he has found further success as the co-founder of Bella Union Records. Bella Union produce music by Father John Misty, the Fleet Foxes, and Beach House, amongst others. His memoir In One Ear: Cocteau Twins, Ivor Raymonde and Me is released on the 12 September 2024. On this episode of Table Talk, Simon tells Olivia Potts and Lara Prendergast about the influence of Jewish food as he was growing up, life on tour, how he spends his time in his new home of Brighton, and his love of the restaurant chain Dishoom.  Produced by Patrick Gibbons.

The no-bake bliss of icebox cake

Standing in the biscuit aisle of my local supermarket, I’m overwhelmed by possibilities. This isn’t unusual for me, but normally it’s fuelled by greed, and resolved by buying them all. Today I have to make a choice. I am making an American icebox cake, which requires a lot of one type of biscuits, and the structure and flavour of the whole cake depends on them. As befits a no-bake dessert, the process of making it is a cinch The problem is that the three most popular biscuits for the pudding are not easily available here: graham crackers, Oreo thins and Nabisco chocolate wafers. I almost feel relief when I discover that the classic icebox biscuit, the Nabisco chocolate wafer, was discontinued last year.

Curiously understated: Porthminster Kitchen reviewed

Porthminster Kitchen sits above Warren’s Bakery on St Ives Harbour, like a paradigm of the British class system in food. This happens everywhere, but it is particularly pronounced in St Ives, which is unlucky enough to be a site of pilgrimage for Virginia Woolf addicts – her childhood holiday home sits above the town, her lighthouse is on the bay – and other feckless Londoners. But the balance is long lost. Since the Tate Gallery arrived in 1993, Cornish natives, who used to live alongside artists – Barbara Hepworth, Patrick Heron – have left the old town (‘downalong’).

Joan Collins, Owen Matthews, Sara Wheeler, Igor Toronyi-Lalic and Tanya Gold

30 min listen

On this week’s Spectator Out Loud: Joan Collins reads an extract from her diary (1:15); Owen Matthews argues that Russia and China’s relationship is just a marriage of convenience (3:19); reviewing The White Ladder: Triumph and Tragedy at the Dawn of Mountaineering by Daniel Light, Sara Wheeler examines the epic history of the sport (13:52); Igor Toronyi-Lalic looks at the life, cinema, and many drinks, of Marguerite Duras (21:35); and Tanya Gold provides her notes on tasting menus (26:07).  Presented and produced by Patrick Gibbons.

Beware the celebrity booze merchants

There are quite a few ‘theories’ (what the middle classes call gossip nowadays) about why Jennifer Lopez and Ben Affleck have sundered their union for a second time. Personally, I’m of the entirely uninformed opinion that one of the contributing factors may have been that Jennifer Lopez – like many a celeb – has her own alcohol line, launched last year with a suitably up-itself press release. ‘Delola world-class spirit-based ready-to-enjoy cocktails designed for a thoughtful lifestyle coming to the finest establishments.’  When the touter is teetotal, regular celebrity greed starts to look like something more malign Perhaps Lopez might have been a bit more ‘thoughtful’ about the fact that her erstwhile husband is an alcoholic – three times re-habbed.

The treasures of sherry

We were talking Spain and drinking Spanish. The UK and Spain are very different societies, but we did find points of comparison. As a very broad generalisation, Spaniards can be divided into three political groupings. There is a Europhile elite who take their political identity from a projected European future, and almost none from their nation’s past. To them, Spanish history is largely a record of backwardness, poverty, oppression and conflict. The EU is a means of ensuring that this past can be left in the past. British wine-lovers should not talk too loudly about the treasures of sherry The two much larger groups cannot forget the past, and especially the civil war.

With Will Beckett

30 min listen

Will Beckett, CEO of Hawksmoor, founded the steakhouse chain with his childhood best friend Huw Gott in 2006. It has since expanded to 13 locations, including three outside the UK, and consistently been ranked one of the best steak restaurants in the world. On the podcast, Will tells Olivia Potts and Lara Prendergast about his journey from working in a bar to breaking America, how farming is the key to a good steak, and why pasta is actually his favourite food.

The tyranny of the restaurant booking system

Last week, the London restaurant St John opened reservations for a celebration of its 30th birthday. For much of September, the Smithfield restaurant will bring back its 1994 menu at 1994 prices. Tables were snatched up within minutes, possibly seconds. I sat at my computer refreshing the OpenTable booking site like a monkey at a slot machine and got nothing but a manic adrenaline rush that ruined my morning. I’ve seen the algorithm create Soviet breadlines overnight Please, reader, don’t pity me – it was, of course, just a minor inconvenience. What does wind me up is the principle: fun now has to be meticulously planned and booked weeks in advance.

William Cash, Marcus Nevitt, Nina Power, Christopher Howse and Olivia Potts

31 min listen

On this week’s Spectator Out Loud: William Cash reveals the dark side of Hollywood assistants (1:12); Marcus Nevitt reviews Ronald Hutton’s new book on Oliver Cromwell (7:57); Nina Power visits the Museum of Neoliberalism (13:51); Christopher Howse proves his notes on matchboxes (21:35); and, Olivia Potts finds positives in Americans’ maximalist attitudes towards salad (26:15).  Presented and produced by Patrick Gibbons.

American salads are weird – but an egg salad is perfect

The Americans are weird about salad. I’m sorry, but somebody had to say it. Really, their use of the word ‘salad’ needs scare quotes around it. Where we generally mean ‘green leaves, and possibly a tomato if we’re feeling adventurous’, an American ‘salad’ can mean anything from pistachio cream with glacé cherries to tuna in sweet jelly. It is a hangover from the middle of the last century, when – in a perfect confluence – canned goods, especially otherwise unavailable fruit, and mass-produced gelatine simultaneously became easily available. The American housewife ran with it, and inexplicably called it a salad. Salad can be maximalist, with everything thrown at it. Bacon! Anchovies! Grapes! Marshmallows!

A slice of Paris in Crouch End: Bistro Aix reviewed

There is a wonderful cognitive dissonance to Bistro Aix. It thinks it is in Paris but it is really in Crouch End, the flatter twin to Muswell Hill, a district so charismatic it had its own serial killer in Dennis Nilsen. (He killed more people in Willesden, but Willesden doesn’t receive its due: here or anywhere.) We pick our way through the Versailles of north London, past Little Waitrose and the clock tower I have never thrived in Paris. My sister says I always go with the wrong men, which is unfair, because it was a school trip and I had no choice about the (very small) men. I prefer the Paris of my imagination, which is quite a lot like Bistro Aix in Crouch End.

The healing power of wine

What goes best with a broken rib? The answer, I think, is any drink you enjoy that will not make you laugh. I was strolling along to Richmond station after spending the night with old friends. (Very Jorrocksian: ‘Where I dines, I sleeps.’) I was carrying a scruffy overnight bag containing one shirt, one pair of socks, ditto underpants and sundry toiletries. Phone rings: put down bag – and suddenly a toerag appears from nowhere, grabs the luggage and scoots off. I yell ‘Stop thief’, run a few paces and trip. Passers-by prop me up and ask if I want an ambulance: would have saved a lot of trouble if I’d said yes. Instead, I went home hurting, then managed to fall over and could not get up. Unable to raise anyone on the phone, I contacted 111, and was told to ring 999.

Salad bars are a crime against humanity

I love salad but there need to be rules. Salad should never be squashed in with hot food (e.g., in burgers); must never be dressed with anything from a bottle; and salad must never be served buffet style. Oh, and if it’s warm it’s quite simply not salad. For this reason, today I am speaking out against the horror story that is the salad bar. Landing after a very long flight from London to Melbourne, I was looking forward to dinner with my hosts who promised me ‘a real treat at a gorgeous restaurant you will love’. But their email also informed me that we would be going to a vegan, raw food place, heavy on the avocados, and with a no onion or garlic section for those adhering to the plant-based Jain diet that excludes roots and underground vegetables.

With Romy Gill

32 min listen

Romy Gill is a British-Indian chef, food-writer and broadcaster who was awarded an MBE in 2016 for her services to hospitality. She is the author of three cookbooks including Romy Gill's India, which will be published on 12th September.  On the podcast, she tells Liv and Lara about the joys of long train journeys across India, the state of Indian cuisine in the UK and how you can make magic with just cumin and turmeric.

How to shop at Waitrose

Over the years, I have spent a pretty penny on therapy. I have also spent a lot of money in Waitrose, of which there is a big branch that I like to call a ‘flagship’, very close to my flat. Of the two, therapy and Waitrose, it is probably Waitrose that has provided the most mental relief and has certainly been better value overall. Items may cost a bit more than they do at other supermarkets, but it’s free to enter the shop and there is no time limit on browsing, peering closely, or fondling the goods. Waitrose is not a shop that rewards a quick in and out, which is why I struggle to see the point of its Little Waitrose offshoots Waitrose has soothed me over the years in several ways.

The tyranny of the self-service check out

The other week I popped into my big Morrisons after the school drop-off. It was a biggish shop, including things like socks, olive oil and washing powder, hence going to a proper supermarket rather than just whizzing into my local Tesco Express. Not being able to find the correct type of fruit or vegetable on the touch screen scores highly in the irritation stakes But lo and behold, when I came to check out my shopping, not a single manned till was open. ‘There’s nobody on them until 10 a.m. love,’ explained the apologetic cashier who inevitably had to help me with an unexpected item in the bagging area (a packet of toothbrush heads that were too light to register on the pathetic shelf they give you at a self-service till).

The problem with pintxo

Visiting San Sebastián last month, I was reminded of the joys and hazards of grazing. The speciality in this chic city, and throughout Spain’s northern Basque region, are pintxos – miniature open sandwiches topped with everything from chorizo and padrón peppers to anchovies and baby eels. Pintxoing, as I’ll call it, becomes almost like a game in San Sebastián’s labyrinthine Old Town, in which the regional delicacies are colourfully displayed in bar-top glass cabinets. The goal is to eat enough pintxos to keep hunger at bay, but not so many that you don’t have room for one more. You’re never starving, but the flipside is that you’re never entirely satisfied, either.

Yorkshire curd tart: a well-kept, delicious secret

There are many old dishes in the UK that are hyper-regional, whose reach has never extended beyond geographical boundaries but remain much loved where they originated. Yorkshire curd tart is a good example: it is barely known beyond God’s own county (or God’s own four counties, which now technically make up what we think of as Yorkshire). There is no good reason for this – Yorkshire curd tart is just a delicious well-kept secret. The tart enjoyed its heyday in the 17th century, when most families would have kept their own cow It was traditionally baked for Whitsun, or Pentecost, the day the Holy Spirit descended on Jesus’s disciples. Curd tart is literally a moveable feast, as its date depends on that of Easter itself.

Chefs are nice people, really

I used to think that chefs were egotistical maniacs. Some of them are. But the vast majority of chefs are hardworking individuals coping with enough stress to send a beta-blocker into cardiac arrest. I spent more years than I care to admit moonlighting as a bartender and waiter. I worked with dozens of chefs. Some were brilliant, some had trouble frying an egg. Others spent more time with cocaine than flour. One tried to drunkenly glass me in the face with a bottle of Moretti, another became a very good friend.  I learnt a lot from chefs: how to shuck an oyster, how to tastefully plate a dish, how to chain-smoke a pack of Marlboro Reds without throwing up. I also learned that a chef is the pacemaker of any good establishment.

Vive le Supermarché!

It’s 7.54 a.m. and we are waiting for the doors of the Intermarché St Remy de Provence to open. A vast sense of excitement is building within our group that spans the ages of nine months to 68 years. My mother wants espadrilles, my husband wants wine, my brother-in-law wants cheese, the children want toys, et moi? Just the experience, the delicious joy of the French supermarché. And possibly some soap.

When in doubt, have a drink

Most Tory MPs enjoy leadership elections. There may be an element of what the trick-cyclists call ‘displacement activity’. Equally, it is tempting to employ the cliché about rearranging the furniture on the Titanic. The Brane-Cantenac 2000 was everything that a claret lover could wish for Until 1990, the process was brief. It took only four days to elect John Major, whose team used an underground ‘bunker’ in Alan Duncan’s house as their HQ. By 1997, when the party had been grievously wounded and the election procedure extended, there were lots of gatherings which required more spacious premises – including Jonathan Aitken’s garden.

With Fred Smith

31 min listen

Fred Smith is Head of Beef at Flat Iron. Having trained at several of London's top restaurants, he later became Head of Food at Byron. He then joined the Flat Iron series of restaurants in 2017.  On the podcast, he tells Lara and Liv about how his love of steak developed, how he got into cooking, and what his comfort food is. His passion for the world-famous Angus breed is evident, but why is British steak so good?  Also, on the podcast Lara let's slip her son's first sentence - safe to say, it's food related...  Produced by Oscar Edmondson and Patrick Gibbons.

Why Tories are like chickens

You might remember that short period during the pandemic when eggs were unavailable. I was very annoyed that the one period when I had time to cook breakfast in the mornings there was no breakfast to cook. However, I was finally able to persuade my wife that we needed to keep chickens. Purely for logistical purposes, you understand: we had to guarantee our supply chain. During the pandemic, otherwise sensible people bought into that kind of logic. My wife had never been keen on the idea previously. Like most Jewish women, she thinks of the natural world as that greenish blur between the taxi and the front door; and, while I’d managed to persuade her to move to a cottage in the country with roses round the door, keeping livestock was a Step Too Far.