An intelligent mix of culture, style, travel, food and property, as well as where to go and what to see.
In a world of ultra-convenience, I think making the argument for home cooking is important. Because a lifestyle of takeaway delivery apps, ready meals or eating out every day is not a recipe for health and happiness, no matter how easy the modern world makes it. One of the downsides of the cult of
I am pretty capricious when it comes to puddings. I’m always ready to declare my most recent success the king of all desserts, swearing blind I will never make anything else, and just falling short of sending a newsletter to my entire address book informing them of the new love of my life – only
In June last year, King’s College Cambridge made more than £1 million from an auction of just 41 lots from its wine cellar. Not bad for a college that until just a few years ago had a hammer and sickle flag hanging in its student bar. But the Marxist sympathies of some of its legendary
Some decades ago, there was a Tory MP called John Stokes: eventually, and deservedly, Sir John. He had no interest in holding ministerial office, which was just as well, because he would never have been on any whips’ list for preferment. John was a right-winger: a very right-winger. I once told him that he was
Anyone who finds themselves gazing at a parliamentary samosa for two minutes or more (me, for the avoidance of doubt) probably has a problem. Sadly, this is what my life has become since the Twitter account @Parliscran arrived on the scene. The reason the samosa was so mesmerising is because I was trying to work
London has always been dogged by the canard that the Guinness here can’t compete with what’s served across the Irish Sea. It is certainly difficult – perhaps impossible – to replicate the quality of the pints in Mulligan’s on Dublin’s Poolbeg Street, or at the Gravediggers by Glasnevin Cemetery. However, there are pubs here that
The human desire to turn life’s mundanities into something altogether more agreeable never ceases to amaze and amuse. Take our homes, for instance. Once we were content to live in caves as long as they kept us dry and were reasonably warm. Then we decided it would be more appealing to build our own caves but
Yeast scares even some of the most proficient cooks. I know home cooks and professionals alike, food writers and fanatics, who wouldn’t think twice about deboning a duck or rustling up a feast for 14, who quail the moment they hear the word ‘yeast’. I understand the trepidation: yeast is a living thing and, as
To some, the phrase ‘table for one, please’ is among the saddest in the English language. Perhaps this isn’t a surprise; the concept of social dining for pleasure dates back to Ancient Greece. There, meals would be served at all-male gatherings on low tables so the guests could recline while eating (a recipe for heartburn,
Mister Nice is not so much a restaurant as a pre-dawn thought flung into the drag between Piccadilly Circus and Oxford Street. Mayfair is becoming a drug for me, in that I both hate it and can’t stop eating here: a recent review was so poisonous that the owner telephoned, with fake bonhomie, to ask
There are only so many times I can watch Lord Sugar swivelling in his chair and reusing put-downs from three seasons ago before enough’s enough, so I’ve dropped in and out of the latest series of The Apprentice. But one contestant that has caught my eye is Victoria Goulbourne, the flight attendant turned online sweet
25 min listen
Eleanor is a features writer and columnist for the Daily Telegraph where she writes the the regular food column The Art of Friday Night Dinner. Her new book – of the same name – is released on the 30th March and includes recipes for every kind of Friday night. On the podcast she reminisces about her mother’s
‘Come dance with me in Ireland.’ That has always struck me as an enchanting prospect, though a recent Hibernian venture did not involve dancing and took place in London. There was an Irish academic called R.B. McDowell. To call him eccentric would be an understatement. He adorned Trinity College Dublin for decades, starting from the
Anna, the daughter of friends of mine, is in her final year at university and keen to enter the wine trade. Clearly, she is wise beyond her years because it’s a hugely engaging career. She will never get rich but will always be happy. Oh, and a glass of something tasty will never be far
Are you – along with nine million other households in Britain – the proud owner of an air fryer? Amid promises that it could cut energy bills in half, slash cooking times and turn French fries into a bona fide health food, the kitchen gadget soared in popularity last year, with sales increasing by 3,000 per
When did it become an inalienable human right for 65 million Britons to have a cucumber in March? When did we suddenly regard the possession, weekly, of a half kilo or so of vine-ripened tomatoes as fundamental to our very being, when our corner of the northern hemisphere is still essentially frozen and has been
Certain foods taste and look better in the sun, with the sea lapping against your feet. Fish and chips on the pier, oysters from a shack right by the water, or a supermarket sandwich, held with one hand while the other holds on to a tin of ready-mixed gin and tonic, sitting on a beach
Chicken tikka masala has become something of a joke. When, in the late 2000s, it was topping lists of the nation’s favourite dishes, its popularity was seen as an indictment of British cuisine: we nick stuff from other cultures, strip out its character and call it our own. This is all deeply unfair: chicken tikka
The Cédric Grolet at the Berkeley lives in the shiniest hotel in Knightsbridge, though I prefer the Mandarin Oriental, because it looks like the crown of a toppling king: no matter what they spend on it, it seems in danger of falling into Hyde Park. The Berkeley operates a pass the parcel for restaurants and,
I love St David’s Day. While it may not get as much attention as St Patrick’s, which seems to dominate the rest of March, it’s a great reminder that spring is on its way and an even better excuse to celebrate all things Welsh. When you think of Wales, you may think of our stunning
30 min listen
Tom Athron is the CEO of luxury brand Fortnum and Mason, a position which he undertook during the pandemic having held senior roles at John Lewis and Waitrose. On the podcast he talks about his earliest memories of food, the produce he grows in his vegetable patch and what makes Fortnums so special.
My family has a dirty secret. I’m ashamed of admitting it in writing because I feel I may be permanently marking my card in life. And not just my card. There will now be an upper ceiling against which the heads of my children will bump. The secret is this: we go to Greggs. I
Floor to ceiling, sandwiches are piled high. Not just sandwiches: pastas, wraps, baguettes, sushi. Brown bread, white tortillas, bacon, chicken, vegan chicken, tuna, cucumber, falafel. Smoothies and energy drinks crowd on one side, while yoghurts, crisps and cakes are heaped on the other. The meal-deal section of a supermarket is a thing of beauty. The
Life is returning to normal. Clinics, pills et al are receding into the distance. There was never anything remotely approaching a crisis, but at moments, life felt like one. A friend had a couple of stray bottles and he felt they ought to be drunk Before Christmas, for which I had other plans that did
The Ottomans were evicted from Budapest in 1686, but you can still find reminders of Turkish rule if you look in the right places. All these relics are on the western, or Buda, side of the river, for Pest did not really exist in the 17th century. The original Turkish dome crowns the Rudas Baths,
At this time of year, it is pancakes and hot cross buns that are meant to enjoy a moment in the spotlight. I shall not begrudge them that. But my heart really belongs to the crumpet. They are the epitome of the simple pleasure, and an economical choice in a cost-of-living crisis. There may have
Would you spend £20 on a burger? To many in Britain, that price would be unaffordable. Possibly this applies to more people in 2023 than it would have done five years ago because the country has become that much more egregious. Financial progress today is an increasingly laughable concept. Unless you own Amazon, that is,
The most recent additions to London’s restaurant scene have plenty to offer – from Palestinian culinary history on a plate and a slice of the American East Coast to a tasting menu with a twist and ramen worth writing home about. Here’s Spectator Life‘s guide to the best new openings to try now – and
Eggs have become an expensive purchase recently, as you’ve no doubt noticed, with supermarket prices in the UK rising by as much as 85 per cent in the past year. Here in America, the cost of a dozen now averages out at $3.29, an improvement on the $4.25 of two months back, but still well