Long before becoming an award-winning food writer, Joanna Taylor got to know restaurants and bars as a professional girlfriend. Here, she reveals what they taught her about the way that desire, shame and morality are treated in contemporary society
To mark our UK issue, we’ve teamed up with London’s favourite Spanish restaurant, Barrafina, to share its iconic, perfectly oozy tortilla – a dish you can recreate at home with just three main ingredients
In a city drawn to culinary novelty, Anna Tobias has taken a different course. Christy Spring talks to the chef-owner of Café Deco in Bloomsbury about the five dishes that have shaped her career
Pembrokeshire’s farms and fishing harbours are fuelling a Welsh food movement built on produce, sustainability and tradition. Angela Hui explores how Wales is rewriting its food story
Cynics be damned, the tire company remains the gold-standard in restaurant awards. We've rounded up all the new one and two-starred restaurants in the capital
From trendy hotspots like Padella and Anima e Cuore to classics like Locanda Locatelli and Cafe Murano, this guide to the best pasta restaurants in London should have you eating al dente in no time
After rumours swirled that a certain restaurant charges solo diners double to eat there, we’ve picked out the best spots for solo dining in London that won’t break the bank. Think counter seating, scenic views and bowls of food you won’t want to share
Ah, Valentine's Day. Love it or hate it, everyone needs a bit of romance in their lives at some point. We've rounded up some of the capital's best spots – whether you head there on V Day or not
The United Kingdom, like most places, has long been a mixing pot. It's this dynamism that we want to celebrate in the inaugural UK Issue. Foodism 66 explores the country's shifting culinary identity – from London's most enduring restaurants to the new regional voices redefining what British food can be. We trace the rise of modern Welsh dining, the quiet innovation of Guernsey's coast, the grassroots power of urban gardening, and the brands shaping Britain's global reputation for craftsmanship, flavour and imagination. Contributing editor Joanna Taylor reveals how sex work funded her path into food writing, and what the experience taught her about survival, stigma, and finding a place. Alongside this, our regular sections dive into the newest openings, best British-made kit, industry-defining bottles, and the chefs and creators pushing culture forward.
