Food
Something out of a Spectator reader’s dreams: The Guinea Grill reviewed
Back to the past: it’s safer there. There is a themed restaurant dedicated to George VI of all people, near…
Ideal for winter: The Dover reviewed
For British people, America is an idea brought by cinema, and The Dover, the New York Italian bar and restaurant…
What does the City really think of the Chancellor?
Regular invitations to Mansion House banquets petered out after I asked a shifty-looking waiter for a glass of champagne and…
A light in the darkness: Home Kitchen reviewed
Home Kitchen is in Primrose Hill, another piece of fantasy London, home to the late Martin Amis and Paddington Bear.…
Mince, glorious mince
Sometimes, when it comes to culinary history, Britain is its own worst enemy. For a long time, British food has…
You’re spoiling us: The Ambassadors Clubhouse reviewed
The Ambassadors Clubhouse is on Heddon Street, close to Savile Row and the fictional HQ of Kingsman, which was a…
At Japan House humanity has arrived at the perfect future: food for ogling, not eating
There is a popular Japanese television show that features a segment called ‘Candy Or Not Candy?’. Contestants are presented with…
The secret to making great oysters Rockefeller
There’s nothing more intriguing than a closely guarded secret recipe. Coca-Cola and KFC are two famous examples, with the precise…
An inedible catastrophe: Julie’s Restaurant reviewed
At Julie’s at the fag end of Saturday lunchtime, Notting Hill beauties are defiantly not eating, and the table is…
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…
The anxiety-inducing world of wellness tech
I first came across the Zoe programme when a bright yellow package arrived on my parents’ doorstep last year. My…
Are you a hotel buffet bandit?
Last week, on a Swedish train somewhere between Linkoping and Mjolby, as I struggled to open a bag of cheesy…
Pity the restaurant critic
An atom is made of protons, electrons and neutrons, and protons are made of quarks, and a quark is the…
Letters: Lucy Letby and the statistics myth
Pensioners at risk Sir: Douglas Murray wonders what would have happened if a Conservative chancellor had announced the removal of…
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.…
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…
A French restaurant Glastonbury would be proud to host: Café Lapérouse reviewed
I am working my way around the restaurants of the Old War Office (OWO), now an acronym and Raffles hotel…
Jeremy King has done it again: The Park, reviewed
The Park is the new restaurant from Jeremy King, and it sits in a golden building to the north of…
Keep Michelin men out of our hotels!
It’s probably escaped most people’s attention, what with the football, the election, the Ukraine war, the horrors of Gaza, the…
48 hours of food in Andalusia
In Spain, you can eat all day – and we did. Earlier in the summer, I spent two days in…
‘An uneasy place’: Chez Roux at The Langham reviewed
The Langham is a Victorian Gothic hotel opposite the BBC in Portland Place. It’s an odd place: haunted house near…
‘Grand and isolated’: The Wolseley City, reviewed
I am fretting about this restaurant column’s election coverage and then I alight on something superficially grand and lovely, which…
