Inviting you behind the plate of food, delving into the environment, the product and people behind it.
What happens when Iwan and Manuela Wirth, two of the most influential figures in the art world, slow down and create a place that unites their passions: art, architecture, landscape, conservation, garden, food, education, community, and family.
Anna Jones believes that vegetables should be put at the centre of every table. So, naturally, we cycled over to east London to meet Anna and see how we should use our seasonal bounty.
Be open-minded, change your expectations and give yourself up to a chef. It’s time to stop cherry-picking, argues Michelin Chef Dan Barber.
Watch: “Mushrooms” – with Cynan and June in the wilderness of Snowdonia.
144 pages of Ingredients, Waste, The Chef, PinchPottery, Bread, Seasoning, Pausing, Beer, Garden Recipes, Beef, History, Mushrooms, interviews with 64 degrees, Silo, Brooklyn Beer, Halen Mon and recipes from Anna Jones, Newton & Pott + more