The Last Bite: Northumberland’s Ancient Kipper Smokehouse
Welcome back to The Last Bite, our column documenting the survival of traditional food establishments. Today we visit the world-renowned L. Robson & Sons, who have been smoking Craster kippers for nearly 100 years.
We Should All Be Performing Meat Sorcery and Curing Our Own Bacon
Curing and smoking meat is the antithesis of fast food. Dry curing, brining, hot and cold smoking takes good ingredients and turns them into elevated versions of themselves.
The Man Who Organized a Protest Outside Nigel Farage's Pub Is Getting Death Threats
The UK election is getting a little heated.
I Dined on Tinned Tuna at London's Canned Food Restaurant
At Tincan, there's no kitchen and no chef. Servers simply decant the contents of tins of seafood onto your plate. It might sound like a gimmick, but Portuguese conservas restaurants have been doing it for years.