• Why I'm Putting Blood in My Bread and Ice Cream

    I source duck blood of really good quality. It’s not 100-percent interchangeable with eggs, but we use it for the same purpose in some of our menu items, such as blood crepes.

  • I'm Bringing Faggots Back to London's Restaurant Scene

    People aren’t interested in meat and two veg anymore, you’ve got to mix it up. I put faggots and veal with cream of St George’s mushrooms on the menu recently and I’m amazed at the uptake.

  • This Trio Is Remaking Swiss Cuisine, One Pig at a Time

    Zurich's Hood Food pop-up dinner series aims to reshape how Swiss people approach their food. The latest dinner celebrated the Swiss tradition of Metzgete, a pig slaughter and roast in nothing goes to waste.

  • Fat Prince: Golden Pig Fried Rice with Animal

    In the first episode of Fat Prince, our host cooks with famed nose-to-tail chefs Jon Shook and Vinny Dotolo of Animal, gifting them with pig ears and 23-carat gold leaf. But as a man of the people with a balanced palate, he also tosses in Rice-A-Roni...

  • There's an Edible Horror Farm Coming to England

    There's an edible horror farm coming to the UK, full of dripping sponge cake pig carcasses. Because nothing says "I love you" like a sugary sawn-off pig trotter, it's a perfect place to take a date, then.

  • Chef Fergus Henderson Made Positivity Cool in the Kitchen

    Legendary chef Fergus Henderson didn't only change the landscape of food with St. John. He also inspired a whole new kitchen attitude—one of calmness, respect, and positivity, you shithead.