The Gin Issue

No. 36

In Foodism's gin issue, Clare Finney gets the low-down on the past, present and future of London's beloved spirit, and Jordan Kelly-Linden heads to Cognac to find a distinctly French take on the spirit. We've also got the best gin distilleries for tours and tastings, and some new-school gins for you to try. Elsewhere, Frankie McCoy writes about the food she's encountered on her journey to converting to Judaism; Lauren Bravo puts forward the case for a fourth mealtime in every day; Lucas Oakeley checks out the food of Russia and its cultural significance; we check out the five dishes that have defined the career of Ollie Templeton, head chef at Marylebone's Carousel restaurant; Breddos Tacos' Nud Dudhia writes about cooking in Myanmar; we get under the skin of Porto; we visit Hide Below; and much more.




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