Food
How to be a beekeeper
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… Read more
The buck stops here
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.… Read more
Cereal Offenders
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.… Read more
Rage against the tagine: Capital mistake
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… Read more
Vastly entertaining
It may not be quite true that the next best thing to eating good food is reading about it, but undeniably food writing has its considerable pleasures. You’ve got it… Read more
Bookends: The voice of the lobster
In existence for over 250 millions years, lobsters come in two distinct varieties, ‘clawed and clawless’. Human predators tend to the flawed and clueless as they overfish and — since… Read more
Bookends: The last laugh
In July, the world’s most famous restaurant, elBulli, closes, to reopen in 2014 as a ‘creative centre’. Rough luck on the million-odd people who try for one of 8,000 reservations… Read more
Heavenly simplicity
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… Read more
Streets ahead?
The citizens of Stockbridge in Hampshire must be surprised and delighted that their high street was voted Best Foodie Street in Britain in Google’s inaugural Street View Awards. Perhaps not overly surprised,… Read more
Time is of the essence
We move through silent streets walled by shuttered houses and closed stores. I know that the French leave en masse in August, but in Cognac the ritual seems also to… Read more
Keeping it real
Italian food is about simplicity and seasonality, and in Sicily spring brings the fragrant lemon harvest – eagerly awaited in one corner of Devon. Hattie Ellis takes a trip to… Read more
Blonde Bombshell
The Czech town of Plzeň is the birthplace of the world’s first golden lager, and both are elegant, spicy and hugely enjoyable. Adrian Tierney-Jones visits brewing Disneyland Lunchtime at Na… Read more
Sugar daddy
Rum is a relatively young drink – 15th century – and still under-appreciated, but at its best can match any whisky or brandy for complexity and sophistication. Peter Grogan enters… Read more
Pie in the Sky
Airline food does not enjoy the best of reputations, but with a new breed of on-board cooking and menu selection systems now emerging, its future could be a journey back… Read more
Moveable feasts
It’s midnight, and I’m hanging upside down in the bilges, diesel-polluted seawater sloshing under my nose, trying to pull a greased pig through the locker hole. Or, more accurately, a… Read more
A war of nutrition
The long summer that led up to the last days of peace in Europe in 1939 — the vigil of the Nazi assault on Poland on 1 September and the… Read more
Wonders of the world’s fare
It was a slender hope, a moment of lunacy really, but I picked up Reinventing Food – Ferran Adrià: The Man Who Changed the Way We Eat by Colman Andrews… Read more
Latest blogs
- The Liberal Democrats, the natural party of government? James Forsyth
- Lord Mandelson gives Miliband two big tasks Isabel Hardman
- Scotland’s 2013 Eurovision triumph Fraser Nelson
- Andrew Feldman denies calling Tory activists ‘swivel-eyed loons’ Fraser Nelson
- The swivel-eyed loons in the Conservative party are revolting. And they are right to revolt. Alex Massie
- Top Tory calls party activists ‘mad swivel-eyed loons’ James Forsyth
- Spectator Play: what’s worth watching, listening to or going to this weekend Camilla Swift
