Anna Sulan Masing travels from the remote distillery towns of Hokkaido to the bustling cities of Sapporo and Tokyo, studying the storied past and fascinating legacy of one of Japan's top whisky brands
The seafood shack boasts a proud heritage in the United Kingdom, and no less so in London. Tomé Morrissy-Swan reports on the challenges they face amid a changing market
Forget all about difficult dish-decision-making – these top tasting menus give you the chance to wine and dine on the very best that London's chefs have to offer at a range of different price points
Cooking a showstopping fish supper need not take hours. This fried black bream with a fragrant, coconut-based sauce inspired by the lesser known chu chee pla of Southern Thailand is a sure-fire winner
While British Summer can never truly be relied upon for endless blue skies and hot, sunny days, this summer has been a particular letdown. Either way, the Foodism seafood issue is here – celebrating the bounty of incredible fish and shellfish that we are lucky to source from the waters around Old Blighty. From a deep dive into the unique British cockle industry to a love letter to the most divisive of fish – eel – and an investigation into the state of salmon in the country, we’re turning the lens onto the production side of things in this issue. Never fear, though, there’s still much in the way of dining and drinking out – we track the history and future of Britain’s infamous seafood shacks, head to the newly opened Three Sheets Soho and hop on a plane to Japan to find out about all things whisky. Grab your hats and jump on in.
