Oslo Court is the Jewish mother birthday party venue, or lunch if the Jewish mother must be home in time to be medicated — a convention, a summit, a trough for Jewish mothers. And so, when you telephone for a reservation, they will ask you, having as yet no idea who you are — do
The Hotel du Vin is a mini chain of tasteful hotels, usually found in ‘heritage’ cities — Henley, Cambridge, wretched Tunbridge Wells. The Hotel du Vin is a mini chain of tasteful hotels, usually found in ‘heritage’ cities — Henley, Cambridge, wretched Tunbridge Wells. They have baths in bedrooms, rush-matting and white linen, and, although
The Savoy Grill is a famous restaurant in a famous hotel and it knows it. Although it is managed by Gordon Ramsay, with his TV horns and tabloid nightmares, it is still reeling with self-importance, an elderly debutante who once jumped on John Wayne in the loo. The view is of a taxi rank and
I am in Padstein. It used to be a fishing village, just north of Newquay. It was Padstow then. But then came Rick Stein. Padstein has the smell of a theme park. This is a village made over by one man; it belongs to him. In my hand I have a map of every Rick
It is an old London fairytale that there are no good restaurants in Hampstead. When the good restaurants were being handed out, Hampstead was ignored, betrayed, disgraced — given only a Carluccio’s, a Café Rouge and a quite disgusting Chinese place that has a ridiculous water feature and its own bridge. This is the story,
Rules is the restaurant where Edward VII ate himself to death and, in a way, it looks like him. It is spacious and regal and covered in velvet. His personal dining room upstairs is a cocktail bar now, with a lump of Stilton as focal point and memorial. Downstairs there are stags’ heads and a
Maybe it’s the rising heat, but this season’s edition of Spectator Scoff has a rather more prickly, edgy feel to it — some beefy controversies to fire up your mental barbecues. Maybe it’s the rising heat, but this season’s edition of Spectator Scoff has a rather more prickly, edgy feel to it — some beefy
S is for Sugar Fat used to be considered Public Food Enemy Number One, but now sugar is being fingered instead by some health campaigners. It’s not just the sugar stirred into tea and eaten in cakes and biscuits but the large quantity in drinks and processed foods. Even savoury packaged foods have a surprising
‘Dear mother, I’m feeling quite ill, From all of these bits off the grill; Nostrils and tits and unspeakable bits, Balls haven’t come yet, but they will!’ So wrote my late father-in-law, Cyril Ray, as he ran up the white flag after one asado too many during a trip to Argentina many years ago. And
Tip 1: Fire Kettle, fire pit or gas-guzzler? These days, there’s a barbecue to suit every backyard, but before you get burned by the price, think carefully about when, where, and how you will use it. Josh Sutton, the chef/writer behind the outdoor cooking guide GuyropeGourmet.com, offers a unique and money-saving solution: ‘My “1,600 rpm
Borough food market has a reputation as London’s finest. But all is not well under the arches, as Patrick McGuigan finds out Visit Borough Market on a Saturday morning and it seems obvious why many consider it to be London’s best food market. Vast crowds surge around stalls filled with unpasteurised cheese, sourdough breads and
It’s time we as consumers realise our own power to change things, and reconnect with our farms, says Sybil Kapoor This May, the National Trust launched a radical social experiment. Under the title ‘MyFarm’ (my-farm.org.uk), they invited up to 10,000 web users to actively manage Wimpole Home Farm in Cambridgeshire, entirely over the internet. Once
Padding into the kitchen at 10 BC (10 minutes Before Coffee) I find my young son, James, crying silently and uncontrollably with laughter behind a giant box of Golden Grahams. He’s peering over the top at Walter, who is popping Weetabix into his mouth — whole, dry and sideways. Unaware he is being observed, our
There’s nothing like following a theme: playing it safe, being on-message. Thus, we hear endlessly — from Michelin-starred chefs to their adoring throng — the mantra that ‘London is restaurant capital of the world’. From bitter experience, I disbelieved this the first time I read it — and then I started to think further. The
LE RESTAURANT GASTRONOMIQUE Hotel Le Bristol, 112 Faubourg Saint-Honoré, 75008 Paris. +33 (0)1 53 43 43 00 lebristolparis.com by Jonathan Ray Hotel Le Bristol’s Restaurant Gastronomique is a swanky spot and no mistake. It’s all thick-carpeted, wood-panelled splendour, with a regiment of waiters per table and a touch too much one-two-three-and-off-with-the-cloche for my taste, but
Rising Star Austere times breed entrepreneurship. Artisan Ben Keane was made redundant before training as a patissier and starting up his own product range trading as Yeast Bakery in East London. The Yeast line is small but perfectly formed (limited to just plain, almond and chocolate croissants). Made with Shipton Mill flour and French AOC
by James Hamill Beekeeping isn’t rocket science. A lot of it is common sense and keeping the bees and hive spotlessly clean. You don’t need lots of space; a small garden is fine. I’ve been running weekend courses at my Surrey farm for would-be beekeepers for 20 years and my most basic advice is: don’t
Hard-working, mercurial and good at playing mean – reformed hell-raiser Dominic West eats asparagus into the small hours with Imogen Lycett Green After nearly two decades hitting headlines as a womanising bachelor of the most hell-raising kind, Dominic West married the mother of three of his four children last year. Has family life brought tranquillity
Ice-cream is one of the joys of a British summer – and, says Cookie Bellair, it’s not as hard to make the true, delicate, flavoursome stuff as you might imagine The West London home of ice-cream gurus Robin and Caroline Weir is an Aladdin’s cave filled with all things related to ices. The walls exhibit
Borgo Egnazia in Puglia opened last year and immediately gained a reputation as one of Europe’s most spectacular holiday resorts, not least thanks to its cookery school under the tutelage of the resort’s executive chef, Mario Musoni. Until recently Musoni had his own Michelin-starred restaurant outside Milan. When I asked why he didn’t seem unhappy