William Sitwell writes articles for a range of magazines, newspapers and websites. Here are some examples and highlights of pieces from newspapers such as The Telegraph and magazines like Spears. And in the drop-down menu (scroll over 'Articles') you can read interviews he's done with
some of the world's most famous chefs
HOW TO BE PROPERLY POSH
We are a peculiar bunch in this country. Our rules and rites, our habits and customs are subtle, perverse even, not to mention unspoken. The fact that we don’t even have a written constitution is indicative of this. And because so many of us are class-obsessed, we look to the Royal family for example. For they demonstrate some of our most nutty aristocratic idiosyncrasies, and thus provide the perfect point of reference for guidance and reassurance. How they dress, travel, eat, party and address staff must guide the rest of us.
RISE OF THE ROBOT LAWN MOWER
William on resisting the rise of the robot lawn mower.
TRIBUTE TO JIM BOWDEN
Bullseye was the must watch show when I was a boarder at Eton
A teacher called Uncle Adolf. Now that's what I call an education! Earl Spencer says his prep school was hell. A fellow pupil begs to differ.
SURRENDER YOUR SQUARE PLATES AND WE CAN DINE IN DIGNITY
Chefs who use square plates are trying to divert the focus from their own inadequacies, believes William Sitwell, who is holding a 'square plate amnesty'
THAT ISN'T MY FATHER. HE'S BEEN DEAD FOR DECADES
Lord Lucan's son, George Bingham, tells William Sitwell that the claim that the fugitive earl ended his days as a hippy in Goa, southern India, was just the latest in a long line of fantastic stories about Lucan's fate.
WILLIAM SITWELL MEETS TOM CONRAN
(or how to drink tequila from 7am til midnight and not get a hangover)
TEN PAST FOUR in the afternoon on a Tuesday, and Tom Conran is sipping from a pint of Guinness at his pub, the Cow, on Westbourne Park Road in West London. Clustered around tables throughout the room are pretty girls giggling over their drinks, almost as if they had been placed as delicately as the art on the walls (old advertising posters, photographs of prize-winning cows). Yet these of course are just customers who have bought into the artifice that Tom created a couple of decades back when he opened the place.
STOP BEING SO BLOODY FRENCH
As the French government launches a 'gastro-diplomatic' fightback to safeguard its national cuisine, William Sitwell wonders if such bravado might boil over...