This month, culinary food studio Bompas and Parr opens SCOOP, a pop-up museum dedicated to the history of the frozen dessert. And there isn't a sprinkle pool in sight.
The Isle of Raasay has a population of 160, a post office, and a village shop. And, since last year, a whisky distillery with breathtaking views over the Red Cuillin mountains.
When Zijun Meng and Ana Gonçalves of London Asian restaurant Ta Ta Eatery invited Portuguese, Canadian, and Hong Kong-based chefs to ring in the Year of the Rooster, it resulted in an eclectic nine-course banquet.
“One woman contacted us and asked us to clear a huge patch of wild garlic. It was brilliant—she got her garden cleared for free, and we got to use a load of really great garlic.”
“We knew the menus would go 'missing' but that's part of the fun.”
Ninety percent of the ingredients used at Roth Bar and Grill in Somerset come from within a 15-mile radius and waste is kept to a minimum. “If we can’t get it locally, why not?” says co-founder Jules Horrell.
The Crop Wild Relatives Project’s seed bank in West Sussex stores samples of staple crops from around the world. Its aim is to protect them for future generations against drought, flooding, and other effects of climate change.
How one entrepreneur turns food scraps into culinary gold.
This week, Lopé Ariyo releases Hibiscus, a collection of classic Nigerian recipes with a few personal twists—like her liberal use of the edible African flower.
Conflict between the Sinhalese and Tamils raged in Sri Lanka until 2009. But in the pages of Sri Lanka: The Cookbook, dishes from both ethnic groups—including hoppers, dhal, and tamarind curry—sit side by side.
“It was a mad idea at the end of a drunken night,” says Georgi Radev, manager at London’s Mahiki bar and big piña colada fan. “I was thinking that whenever you have an event, you need a cherry on top, and wondering what hasn’t been done before. A giant...