Chloe Scott-Moncrieff
How Fish Skin Crisps Could Solve Britain's Seafood Waste Problem
More than half of all seafood caught in the UK gets thrown away as offcuts. Chef Dan Pawson wants to combat this by turning discarded salmon skin into a tasty snack.
A Trip to Billingsgate Fish Market with a Michelin-Starred Sushi Jedi
I accompanied Carl Ishizaki, head chef at Sushi Sho in Stockholm, on a dawn trip to the London fish market. “The firmness of flesh is a sign of freshness,” he says. “If recently caught, it has rigamortis so it should be firm.”
One Sip of This Turkish Coffee Will Make You Forget About Flat Whites
London coffee producer Iley Özerlat is here to champion traditional Turkish coffee—a slow-brewed blend made with finely ground beans in a copper pot. “We have flat whites and espressos, but Turkish has been overlooked until now,” she says.
Why Old Cows Make the Greatest Steak Dinner
Behold the most exquisite, fudgy steak produced by the holy grail of butchers.
The Winners of the Young British Foodie Awards 2016
MUNCHIES partnered with this year's Young British Foodie Awards to champion new talent in British food and drink. Here's who won big on the night.
You Don’t Need a Mountain to Make French Alpine Cheese
Reblochon is an oozy, cow’s milk cheese from Savoy in the Western Alps. But on a farm in Oxfordshire, cheesemakers Antony Curnow and David Jowett are making their own Anglicised version—and it might taste even better.
Inside London's Secret Homebrewing Club
Based above a London beer shop, the club meets to discuss brewing techniques and swap tasting notes. “You’re making smaller batches than commercial brewers so you can afford to take risks,” says one attendee.