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Luke Honey
London
Antiques & Fine Art Dealer, Blogger and Writer. Unhealthy interest in second-hand books and unreliable cars. Loves gin and backgammon, loathes mashed potato.
Interests: gin, rare breed chickens, old roses, ukuele
Recent Activity
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Jul 8, 2018
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“PLEASE ACCEPT MY RESIGNATION. I DON’T WANT TO BELONG TO ANY CLUB THAT WILL ACCEPT PEOPLE LIKE ME AS A MEMBER”. Telegram sent to the Friar’s Club of Beverly Hills, Groucho Marx, 1959 I'm back. After a Six Month Break.... Continue reading
Posted Jul 8, 2018 at The Greasy Spoon | Food & Culture
Neither. Whisky.
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Mrs Maciver’s Good Scotch Haggis (From The Cook’s Oracle by Dr William Kitchiner (1817) Make the haggis bag perfectly clean. Parboil the draught. Boil the liver very well so as it will grate. Dry the meal before the fire. Mince... Continue reading
Posted Jan 25, 2018 at The Greasy Spoon | Food & Culture
Again, so very kind. Thank you!
That’s so kind. Thank you. Happy New Year!
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Dec 28, 2017
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David Niven and Ginger Rogers in Bachelor Mother (1939) And so we come to my favourite time of the year. That in-between bit. I just love it. London’s deserted. My bloated email feed has evaporated. The telephone’s stopped ringing. Those... Continue reading
Posted Dec 28, 2017 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Dec 24, 2017
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A very Happy Christmas to all readers of The Greasy Spoon, and my best wishes for the New Year. To be frank, the last year’s been a bit of a slog and I’m crossing my fingers for a more relaxed... Continue reading
Posted Dec 24, 2017 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Nov 30, 2017
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It appears that the late Richard John Bingham, 7th Earl of Lucan, was a man of conservative habit. According to Patrick Marnham’s Trail of Havoc (a superb account of the sorry affair), Lucan’s two favourite dishes (as served at the... Continue reading
Posted Nov 30, 2017 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Oct 12, 2017
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Here’s another post I wrote for The Dabbler. It’s got nothing whatsoever to do with food (unless of course you happen to be a vampire) but I thought it might amuse you, especially as the American Pumpkin Festival’s just around... Continue reading
Posted Oct 12, 2017 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Sep 29, 2017
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Here’s a piece I originally wrote for The Dabbler, but I don’t think it ever appeared on The Greasy Spoon. Subscribers may have to log directly onto the Greasy Spoon website to view the videos: There was so much to... Continue reading
Posted Sep 29, 2017 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Sep 4, 2017
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Faye Dunaway as Bonnie Parker (1967) When was the first time you tasted the savoury delights of a pizza? If you’re under forty, this will probably seem like a strange question. It’s hard to get your head round now, but... Continue reading
Posted Sep 4, 2017 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Aug 20, 2017
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A few weeks ago my friends at Grub Street publishing sent me a review copy of Robin and Caroline Weir’s Ice Creams, Sorbets & Gelati: The Definitive Guide. I knew I was going to like this book from the moment... Continue reading
Posted Aug 20, 2017 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Jul 14, 2017
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Mezzotint by Philip Dawe, 1773, in the collection of the British Museum I’m convinced that the best food in the world is governed by simplicity; cooked with skill, precision and care, and presented with honesty. No flamboyant garnishes, superfluous flourishes... Continue reading
Posted Jul 14, 2017 at The Greasy Spoon | Food & Culture
Most certainly I would include tomato ketchup. It is the Greasy Spoon, after all. I like the idea of a bottle table forest: Heinz tomato ketchup, Lea & Perrins, HP Sauce, Tabasco (Green and Red)....civilisation...is Daddie’s sauce still made?
Of course, of course. Devilled pheasant- I had forgotten about that. And the porridge. Always eaten standing up.
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
May 22, 2017