Borough Market
You Have No Idea How Much Butter It Takes to Make a Croissant
To say there is a lot of butter in croissants is not just an understatement, it’s a complete misunderstanding of what a croissant is.
These Cheesemakers Are Practising Alchemy in a London Industrial Unit
“Cheese is the last alchemy. You take a basic food stuff like cow’s milk and can create thousands of different types of cheese,” says Philip Wilton, head cheesemaker at Tottenham’s Wilde Cheese. “If you think about it, it really should not be possible."
Getting Buzzed at a Breathable Cocktail Bar
Bompass & Parr's 'Alcoholic Architecture' fills you with a fine, breathable mist that gets you drunk.
A Severed Pig’s Head Showed Me the Importance of Ethical Farming
A London curing company has started its own "meat school"—a butchery course on preparing and preserving the ‘other bits’ left behind in industrial meat production.
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