“I wouldn’t ever go back to gas.”
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.
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.”
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.
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.
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.