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.
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