Frankfurt The worst part is the weigh-in. Hundreds of heavily muscled, cauliflower-eared, tattooed, menacing-looking, sweaty men — from Mongolia, Korea, Japan, Uzbekistan, Azerbaijan, Poland, Russia, Ukraine, Turkey, Greece, Germany, Brazil, Canada, France, Hungary, the US, you name it — wait patiently and silently to step on the scales. Everyone holds his passport, which he is
Early on Sunday morning the phone rang. Trev. He could hardly speak because his ribs hurt so much, he said. And I should see his face. One eye was closed, he had a deep gash across his forehead and a chunk had been taken out of the top of his nose. But how had it
I spent last weekend in Ibiza. That makes me sound like a plutocrat, but I discovered that if you’re prepared to arrive on the island at 1.15 a.m. on EasyJet it’s just about affordable. A friend who’s taken a villa invited my whole family to come and stay and that’s so rare these days I couldn’t
Never have I lost so much money in a week or more enjoyed the process of doing so, at least until Mrs Oakley sees the size of the cheque I will be writing my bookmaker. Such is the competitiveness of Royal Ascot, I shall explain, that the only certainty of the week is that the
What is it that defines the greatest sporting spectacles? Is it competition or coronation? It made you gasp as Frankel laid waste the field to win the 2000 Guineas by a mile, but watching Mickael Barzalona drive Pour Moi from last to first in the Derby and take Carlton House in the last stride of
Q. I receive a huge number of invitations. This is no reflection of my status i.e. I am not powerful or rich or anything, I just know hundreds of people and in this I am probably quite typical of anyone else of my age (25). My problem is knowing how to reply when asked to
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
Another great Bordeaux vintage on the cards? Peter Grogan examines the unexpected problems created by never-ending success The art of assessing the likely future quality of very young red wines by sniffing away at what are known as ‘barrel samples’ is a decidedly arcane one. I’m no good at it and I haven’t even been
Until the rain blew over, I sought refuge in a Pret A Manger and drank some ginger beer. For entertainment I read the label. ‘We do not add any weird chemicals,’ it said. No doubt Pret knows better than to say ‘any chemicals’. Water is a chemical, we are told by the know-alls (of the kind
