Christy Spring

Associate Editor

Christy Spring's articles

What Christy Cooked: prawn and pomelo salad

Bigger than a grapefruit, milder than a lemon – the pomelo is the ancient citrus you’ve been sleeping on. Paired with fat prawns, fresh herbs and blistered rice paper crackers, it makes a bright summer salad

Published: Wednesday 24th June 2026

Jeremy Chan: my career in Five Dishes

From fried chicken to jellyfish-topped ice cream, Ikoyi’s Jeremy Chan talks Christy Spring through the dishes behind his restless, rule-breaking cooking – and why a little mystery still matters

Published: Tuesday 23rd June 2026
Welsh Rarebit at St John

Brew and stew: the history of cooking with beer

From Czech soups to Memphis barbecue pits, beer has been earning its place in the kitchen for centuries. Christy Spring on the history of cooking with the can

Published: Tuesday 23rd June 2026

We'll eat offal in restaurants so why won't we cook it at home?

From childhood andouillette tears to a five-course offal feast – Christy Spring on what really makes a food "gross," and how to get over it

Published: Tuesday 26th May 2026

London’s urban agriculture is growing more than food

In the capital, urban growing has become less about self-sufficiency than survival of another kind

Published: Wednesday 22nd April 2026

Anna Tobias: my career in five dishes

In a city drawn to culinary novelty, Anna Tobias has taken a different course. Christy Spring talks to the chef-owner of Café Deco in Bloomsbury about the five dishes that have shaped her career

Published: Tuesday 24th March 2026

The art of hosting has eaten itself

If dinner now requires art direction, is it any surprise we’ve stopped inviting people over?

Published: Monday 8th December 2025

What Christy Cooked: salted pistachio brown butter cookies

When you’ve run out of festive gift ideas as you head into the holidays, these salted pistachio brown butter cookies save Christmas. Make in bulk, bake from frozen and you’ve got a perfect present in just 15 minutes

Published: Monday 1st December 2025

Jon Rotheram: my career in five dishes

As Hackney Road’s beloved pub The Marksman turns ten, Christy Spring talks to Jon Rotheram about the dishes that shaped his career – and what it takes to hit that ever-elusive decade milestone

Published: Friday 28th November 2025

What Christy Cooked: Soy roast chicken with sticky rice

Taking its cue from the famed tongdak at Bokman, Bristol’s much-loved Korean restaurant, this one-pot soy roast chicken with sticky rice and pickled radishes brings all the flavour of a rotisserie bird – no spit required

Published: Tuesday 26th August 2025

Anna Higham: My career in Five Dishes

Anna Higham swapped architecture for pastry, sharpening her skills at the Gramercy Tavern, Lyle’s, Flor and the River Café before founding Quince, her celebration of British baking. She shares her career defining dishes with Christy Spring

Published: Monday 14th July 2025
The top cookbooks recommended by chefs

The cookbooks you need to be buying according to nine of the UK's top chefs

From the battered bestsellers to pristine new releases, these are the cookbooks that the UK's top chefs say changed the game

Published: Monday 14th July 2025

Jersey Royals patatas bravas-ish

From March until July, Jersey’s finest export, its new potatoes, are in full bloom. Make the most of the season with this take on patatas bravas made lighter with a garlic-spiked crème fraîche and a spiced tomato sauce

Published: Tuesday 17th June 2025

What Christy Cooked x It's Bagels: Smoked trout bagels with green goddess schmear and pickled radishes

For Foodism’s Dining Out issue, we’ve teamed up with cult hit It’s Bagels to create a smoked trout bagel sandwich with green goddess schmear and pickled radishes that will put your meal deal to shame

Published: Tuesday 1st April 2025

Brewed awakening: the evolution of London's pub food

From gastropubs to game-changing residencies, today’s public houses serve more than just pints, writes Christy Spring

Published: Tuesday 25th March 2025
Many of the vintage cuvées at Billecart-Salmon age in its cellars for decades

It runs in the family: the legacy of Billecart-Salmon champagne

Running one of the few family-owned-and-run legacy champagne houses is a balancing act of authenticity and adaptation, writes Christy Spring

Published: Saturday 8th February 2025

The past, present and future of eels on our plates

Eels remain one of the most mysterious and divisive animals that we eat in Britain. Christy Spring gets a line on this fascinating fish

Published: Tuesday 4th February 2025
The Bay of Plenty cocktail

Hitting the right note: mixology at Oriole

Live music performances and encore-worthy cocktails inspired by far-flung places are on the menu at Oriole’s vibrant second iteration in Covent Garden, writes Christy Spring

Published: Friday 3rd January 2025

Sichuan-style aubergine biang biang noodles

Christmas cooking need not be confined to stuffing and sausages. Inject some fragrance, flavour and fibre into your festive foodstuffs with this recipe for Sichuan-style aubergine biang biang noodles

Published: Monday 9th December 2024
Cuvée Prestige immersion tunnel

The new kid on the block: inside the lesser known Italian sparkling wine region of Franciacorta

Often overlooked in favour of prosecco internationally, Franciacorta is Italy’s best kept secret. Christy Spring gets the inside sip

Published: Monday 9th December 2024