Inviting you behind the plate of food, delving into the environment, the product and people behind it.
Fish: A special series with Nathan Outlaw
Nathan's background on fish,
seasonality, quotas and the price of fish
MONTHLY | Nothing about this Devon winemaker is ordinary. “The pheasant didn’t get you, did he?. Hollie Newton kicks her monthly column off with a visit to Lyme Bay Winery.
In the rich canon of urban myths, the rumour that cheese gives you nightmares is hardly up there with that mad axeman on top of a broken-down car. Felicty Cloake goes in seach for an actual answer.
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