Jon is Foodism's ex-editor-in-chief, and a man who'll do (almost) anything and go (almost) anywhere for a dry-aged rib-eye. Ask him nicely and he'll talk for hours about the optimum martini ratio (5:1, if you're interested) – ask him even more nicely and he'll shut up about it. When he's not full of steak or gin, you'll mostly find him on his bike.
Inspiring, visionary and dedicated: meet the companies and organisations that are leading the way when it comes to sustainability – and learn how you can, too
Once an important differentiator, 'craft beer is a term that’s fast becoming ubiquitous. We talk to some of the beer revolution's guiding lights, and find that the best way to keep it craft is to do it yourself
There's a whole lot of fruit in Britain that's waiting to be turned into alcohol. We head to Cornwall's Eden project for a lesson in apple alchemy
For extreme beef flavour, it’s all about age. We find out why dry-ageing and older cows have become catnip for adventurous eaters
The founders of Blenheim Forge made their first kitchen knife in the back garden of their Peckham home. It took two years of trying and failing to make anything as good again, but it was worth the wait