Anti-Diet Books Are the New Diet Books
Intuitive eating promises to free its followers from food rules and calorie counting, but is it just another diet trend?
The Origins of Fake Meat Are Rooted in Chinese Cooking
Seitan “chicken” burgers and vegan sausage rolls may seem like a recent phenomenon, but meat substitute dishes date back to Medieval China.
My Terminal Cancer Diagnosis Won’t Stop Me from Running My Restaurant
Three years after opening my dream restaurant, I was diagnosed with stage four lung cancer. I was 29 years old.
M.F.K. Fisher and the Art of the Culinary Selfie
Some 77 years after its original release, M.F.K. Fisher’s iconic essay collection 'Consider the Oyster' is to be republished.
What to Do When All Your Favourite Foods Remind You of Your Ex
After my ex and I broke up, the idea of cooking shakshuka felt bizarre and wrong. It had been our “thing” and I couldn’t imagine enjoying it by myself.
We Can’t Keep Ignoring Mental Health in the Kitchen
Is the hospitality industry doing enough for the misfits who take refuge in professional kitchens?
The Complexities of Being Black, British, and Vegan
It can be hard to reconcile the fact that eating meat is such a big part of my culture—and to find my place in a traditionally white movement.