Spectator Life

I don’t know about you, but my brain has felt like soup for the last week. If I were to see you in real life, I would probably say to you ‘My brain feels like soup; does yours?’ and then ten minutes later I’d ask the same question, because my brain is soup and I

We have all become rather used to socialising outside. Thanks to the pandemic, for perhaps the first time in our national history, al fresco dining has become the norm well outside of the summer months. We shivered under wraps for the last nine months only to finally be allowed to socialise indoors once more just

In one sense, a madeleine is simply a small cake. In fact, it’s an extremely classic cake, made with the genoise method. But there’s more to a madeleine than that: the proportions of madeleines, their miniature nature and scalloped shape, mean that they have a perfect contrast between their slightly sticky, almost crisp outside, and

Some say it not only looks like something you might be encouraged to down in order to soothe an irritating cough, it tastes like it, too. But that hasn’t stopped the Negroni – the vibrant concoction composed of Campari, red vermouth and gin – being adopted as the drink of choice among the more chic

Until this week I don’t think my mother had ever in her life watched a football game. Wednesday changed that, marking the start of her new-found frenzy and puns about England’s ‘Sterling effort!’ (to squeals of laughter from her female friends gang). Now they’re in a state of hysterical excitement and are busy planning their

Some dishes are just meant to be shared. I’m not talking about those items you buy on a hangover from the corner shop that sanctimoniously declare ‘meant for sharing’ or ‘share size’ on their passive aggressive packaging (I’ll be the judge of that, cheese and onion crisps and chocolate fingers). I mean something that you’ve

Dust off the novelty apron, dig out the rust-flecked spatula, and get the golf umbrella on stand-by –barbecue season has arrived. As a nation, we’ve come a long way from the carbonised sausages and long-life rolls that defined the Great British Barbecue™ in years gone by. However, it’s no good cooking like a Texan pitmaster

Graphologists have long busied themselves studying Prince Charles’s handwriting in the ‘black spider memos’ for clues as to the personality of our future King. And in recent months kinesicists have been wheeled out from obscurity to sit on breakfast show sofas to opine on Harry and Meghan’s body language in that interview. But perhaps royal

On a balmy summer’s day, few things can beat a lazy lunchtime spent beside the sea. Just ask the G7 leaders, who enjoyed a leisurely barbecue on the beach during their Cornish escapades. Stand-out seafood, unspoilt views across the waves and that care-free atmosphere particular to British seaside escapes await those clued up on the

I have never been a huge fan of cold soup. It has always seemed to me to be contrary to everything good about soup: soup is inherently warming and cheering. It demands large portions and an accompanying doorstep of bread. Who on earth would want to chill it down and serve it in tiny portions –

While most parades and public fireworks displays have been called off for 4 July, it is still an excellent excuse for a good old American knees up. Good food and drink are key to any Independence Day party. From smoky barbeque joints to slinky speakeasies, here are the best places to celebrate in London. The Stafford

Wimbledon is back. Having been cancelled last year, it is now one of the pilot events chosen as part of the Government Event Research Programme, with 50 per cent capacity crowds on the main courts at the start rising to full capacity for the semi-finals and finals. What is more, organisers have said Murray Mound

There aren’t many veggie stews that can lay claim to being immortalised in popular culture. Fewer still that could then complain about being grossly misrepresented. But then ratatouille is no ordinary vegetable stew. Ratatouille is a Provençal dish, made by gently cooking aubergine, courgette, and red peppers, with a tomato sauce flavoured with onion, garlic

Back when the dinosaurs still thought they were the bees-knees, another little creature was gently making its way into the big wide world. And now, more than 150 million years later – having withstood at least one planetary-wide annihilation (the one that knocked T-Rex off his perch) – the humble oyster may be on the

I don’t know about you, but I find that many of the things I enjoy eating most in the summer, those things I crave when the weather is blazing hot or just plain muggy, still require some level of cooking. Those chilled soups, or sticky ribs, or even ice creams still mean standing over a

HP Sauce is a glorious thing. The French may have their five, gastronomic Mother Sauces but we in this sceptered isle have HP and that’s what counts. Because nobody wants a pool of hollandaise with their Full English. It first appeared on our dining tables in the late nineteenth century and has since grown to

It’s thought that meatballs were brought to Sweden by King Charles XII. After a disastrous attempt to invade Russia in 1709, he fled in exile to the Ottoman empire. There he fell for a dish very similar to the Swedish meatballs we now know and, when he returned from exile five years later, he took

Father’s Day is rarely observed in our house for some reason, unless you count that time I was let off dishwasher duty a decade or so ago. Mother’s Day, on the other hand, is greeted with bells, whistles and klaxons, my boys having had it drummed into them that flowers, breakfast in bed, a spa

The chance to enjoy a proper sit-down breakfast ­– or even, I daresay, the occasional breakfast in bed – on a weekday has been one of the (few) perks of lockdown. If I’m going to be under year-long house arrest then I’m going to have a three-minute egg on a Monday dammit. But as return

As the weather warms up, it’s time to swap heavy dinners for fresh, light salads and outdoor dining. Often unloved and reduced to the role of a side dish, a good salad should be colourful, filling and able to take centre stage in any meal. Follow our guide to London’s most exquisite options. Zuaya The

Early summer crops have been delayed in many places this year, thanks to the brutal rain and cold that preceded the recent heat wave, but finally, we’re starting to see tiny tomatoes, baby figs, and the first perfectly formed pea pods bursting into life. Of course, when it comes to seasonal eating, you can argue

An iron is not your traditional cooking appliance. But then again nothing about TikTok cookery is traditional. TikTok users have grilled chicken with an iron, boiled meatballs in a percolator, and cooked steak in a toaster. And not only do they do these things, but they earn internet fame and sometimes create new livelihoods for

Put down the shaker, screw the cap back on the Campari, stop trying to figure out how to make those big clear ice cubes in your little home freezer; it’s time to give cocktail duties back to the professionals. After a tough year-or-so for the industry it’s basically the duty of every self-respecting cocktailian to

I am a big fan of a tea break. I don’t mean afternoon tea or high tea (although I’m never going to say no to a finger sandwich or a tiny cake), and I don’t mean a mug of tea at my desk or standing up in the kitchen while I do something else. I