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.
Fermentation, wonky veg and a zero waste ethos make Neil Rankin's latest venture different to the other burger joints in London. Oh, and it's vegan, too. Come for a sneak peak around the kitchen
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