Spending it
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8 of the best houses for sale with libraries
The best houses for sale with libraries – from a five-storey Victorian townhouse in Islington, London, to a 1920s house in Mere, Wiltshire, with a circular library with curved bookshelves
By Natasha Langan Published
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Last orders: can UK pubs be saved?
Pubs in Britain are closing at the rate of one a day, continuing and accelerating a long-term downward trend. Why? And can anything be done to save them?
By Simon Wilson Published
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Review: Grove of Narberth – a warm welcome in Wales
Travel Grove of Narberth is a rustic and charming country retreat in Pembrokeshire all the year round
By Oojal Dhanjal Published
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Where to travel in 2026
From moon-shaped beaches in Japan to luxury fly fishing in Montana, we look at where to travel in 2026
By Oojal Dhanjal Published
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Park Plaza: the perfect calm in Amsterdam
Enjoy a peaceful stay in the vibrant and largest city of the Netherlands - and why the Park Plaza, Vondelpark, could be the perfect stop for anyone looking for a bit of calm while still able to enjoy all that Amsterdam has to offer.
By Kalpana Fitzpatrick Published
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What the EU’s new Entry/Exit System means for your holiday
Brits are facing longer waits at EU borders and are being urged to be ready to show insurance documents. How does the new Entry/Exit System work?
By Marc Shoffman Published
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Michelin Key Hotels 2025: the top destinations in the world
The Michelin Keys have been awarded to spectacular hotels across the world. From Marlon Brando's private resort in Polynesia to a Bvlgari hotel in Tokyo, we look at some of the most extraordinary stays in 2025
By Oojal Dhanjal Published
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8 of the best houses for sale for around £500,000
The best houses for sale for around £500,000 – from a Grade II-listed Scandinavian timber-framed house in Llanfyllin, Wales, to a converted Victorian theatre in Deal, Kent
By Natasha Langan Last updated
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Review: The Grill at the Dorchester
The Grill at the Dorchester has a new, easy-going atmosphere, but the food is serious: from punchy beef wellington to grown-up tarte tatin, says Dan McEvoy
By Dan McEvoy Published