Heretical ranter, charismatic television presenter, gifted author, inspirational radio DJ, talented publisher and lousy shot, William Sitwell expounds the virtues of eating what you kill
Having just hosted the immensely successful Boisdale Jazz & Cigar Club Beirut Jaunt 2017, Michael Karam gives us the inside track on the ancient and unsurpassed traditions of Lebanese food and drink. Michael is the…
Tom Harrow, wine director of Honest Grapes offers his ‘off piste’ suggestions for festive quaffing
Bill Knot argues that Scottish cuisine is much more than the deep-fried Mars Bar and that Scotland’s ingredients together, rank as one of the world’s greatest nat/ional larders
Incisive, irreverent, and not entirely relevant William Sitwell has a talent to amuse, with his bleak Orwellian vision of British post-Brexit utopia
The legendary bon viveur Douglas Harrison explores the very seriously delicious business of drinking calvados, which the New Yorker journalist A.J. Liebling described as “the best alcohol in the world!”
Much depends on lunch. Well of course it does. A long lunch, I mean, not some dreary sandwich, stuffed full with dolour, chewed sullenly while hunched over one’s desk.
Best of Wines, Douglas Harrison, explains why we should all be considering a return to Calavados this summer.
Valentine Warner tells the windswept story of Northumberland’s Hepple Gin.
Charles has written about food and restaurants in the London Evening Standard for over a decade. He has also written widely for other newspapers and magazines including The Independent, The Times, BBC Good Food Magazine,…