Features

Long reads, interviews, thinkpieces and more from some of the best writers in the business, showcasing the best of food culture in London and beyond

What does the future hold for veganism?

by Patrick Dunne

As fake meat folds and Veganuary wanes, emerging chef-led plant cooking may outlast the watermelon ham, writes Patrick Dunne

We'll eat offal in restaurants so why won't we cook it at home?

Why are so many London restaurants embracing nostalgia with anniversary menus?

London’s urban agriculture is growing more than food

Chef Masa at The Chancery Rosewood

Chef Masa Takayama on his new London restaurant Tobi Masa

Anna Tobias: my career in five dishes

Fforest Farm in Pembrokeshire

More than just rarebit – how Pembrokeshire became Wales’ culinary frontier

Diving into Georgia's culinary history with DakaDaka

A girl’s gotta eat: inside the world of sex work and restaurants

Laura Jackson

Looking to level up your festive hosting? Laura Jackson’s got you covered

Charles Dickens Christmas

How Charles Dickens shaped the modern Christmas dinner

Schooner Scorer at Upstairs Brixton

Schooner Scorer Alex Hendy: “I’m going to send this thing stratospheric"