How to Smoke Your Christmas Turkey
“Barbecuing offers the opportunity to cook low and slow over a longer period of time, reducing moisture loss while increasing flavour and imparting smoky, umami notes.”
Meet the Electrician Who Sells the Best Olive Oil in England
Among the fuses and fluorescent lights, Embassy Electrical Supplies in London stocks the country's finest olive oil—according to New York Magazine.
Blowtorched Oysters Cured My Hangover
It’s a strange sensation in the mouth, the crispy top with the soggy underside. It’s sharp, sweet, and tangy and I feel the edges of my hangover curl up and concede.
Meet One of the Last Shrimp Trawlers in Morecambe Bay
Shrimp from the Lancashire bay have been considered a delicacy since the 1920s, but new fishing license laws, combined with the increased cost of sending boats out, means that only two trawlers now remain. Ray Edmondson is one of them.
Meet the Foragers Getting High on Mugwort
I joined British pub owner and forager Richard Osmond in search of mugwort, a relative of wormwood, the flavouring agent in absinthe. It’s also known for the inducement of weird dreams.
These Mince Pies Might Get You Drunk
The Mince Dodger might sound modern (it’s a take on the Jammie Dodger biscuit, of course) but it actually comes from an 1800s recipe. It also involves a lot of brandy.
This Pizza Could Make You Love Brussels Sprouts
Sprouts? On a pizza? It works and it's delicious, according to London pizzeria Four Hundred Rabbits.
Making Christmas Wontons and Talking British Chinese Identity
“I was brought up in British culture with a bit of Chinese in my blood and food,” says chef Jeremy Pang, as he shows me how to make a festive dish that marries the two cultures: Christmas turkey wontons.
This Guy Gets Paid Thousands of Dollars to Slice Ham
Spanish cortador de jamones Florencio Sanchidrián has cut ham for everyone from the King of Spain to Robert De Niro, and considers himself an ambassador for his country’s Iberian ham.
This Woman Names and Shames Restaurants with Bad Disabled Toilets
"Why should I have to use a grotty loo down the road when every other customer gets to use clean, lovely loos in an establishment?"
We Spoke to the Guy Behind the Dalston Kebab Shop with 25,000 Twitter Followers
Mangal 2 in East London is as famous for its acerbic tweets as it is for its adana kofte. “No other restaurant was tweeting anything unrelated to the restaurant industry,” says Ferhat Dirik, who began manning the Twitter account in 2011.
future of food
Why We Should Eat Baked Beans If We Want a Sustainable Food Future
“By replacing some of the animal protein in our diets with vegetable protein from pulses, the world's growing food requirements could be met,” says Nick Saltmarsh of Hodmedod, a pioneering agricultural company that believes British-grown pulses are the...