Wild fermentation is having a moment. From beer to kimchi, wine to cheese, the UK's food and drink artisans are harnessing naturally occurring yeast and age-old techniques to unlock new flavours. We take a deep dive into the weird and wonderful world of wild fermentation.
Counter Culture and collaboration: The Dairy's co-founder Robin Gill tells us about his new restaurant and supper club
There's something brewing in Skåne, Sweden – a food and drink movement driven by an experimental ethos and scientific attention to detail
The wines coming out of South Africa's beautiful Cape Winelands region are innovative and impressive, and there's a food scene to match
Here's why you need to head to Dalston to try Untitled bar and restaurant's exclusive, five-course Japanese-inspired tasting menu next month