St. John
These Chefs Are Making Naughty Curries In an Old-School Pub
“This whole thing about gastropubs being born in 1985—fuck off,” says Tom Harris, one of the chef-owners of East London pub The Marksman. He and partner Jon Rotherman are sticking to tradition inside—while also serving curries made with whole kid goats.
Eating Toadstools and Buried Lamb Near the Arctic Circle
I flew to the wee Norwegian town of Mosjøen for the Arctic Food Festival, where a group of local and foreign chefs gathered together to bury lambs' legs, eat fly agaric mushrooms, and exchange food knowledge.
There's an Edible Horror Farm Coming to England
There's an edible horror farm coming to the UK, full of dripping sponge cake pig carcasses. Because nothing says "I love you" like a sugary sawn-off pig trotter, it's a perfect place to take a date, then.
The Best Dish Is the One You Didn't Order
Set menus aren't a cost-cutting gimmick, says chef James Lowe. Rather, they're a way of serving the best produce at the cheapest price. It's okay for everyone not to love everything, too.
Chef Fergus Henderson Made Positivity Cool in the Kitchen
Legendary chef Fergus Henderson didn't only change the landscape of food with St. John. He also inspired a whole new kitchen attitude—one of calmness, respect, and positivity, you shithead.
The UK's First Zero-Waste Restaurant Puts Trash First
Food waste is estimated to cost £5 billion in the UK each year—a figure that makes ex-St.John chef Douglas McMaster so angry he's opening Silo, the UK's first zero-waste restaurant.
The Sign of a Good Restaurant Involves You Falling off Your Seat
I once broke a glass table in the Paris Bar in Berlin. At the time, I screwed a high chair in next to the table for my baby and then, crack, it broke. A total nightmare, but the staff were really kind and didn’t make a fuss. That’s the first sign of a...
How-To: Make Rarebit
There's so much more to a classic Welsh rarebit than just melting some cheese on bread. British chef Lee Tiernan shows us how to make a rarebit so good, it'll make you re-evaluate your next grilled cheese.
How-To: Make a Gin and Tonic
British chef Lee Tiernan is on a quest to enjoy proper Beefeater gin cocktails around America while creating perfect dishes—using the best local ingredients—to accompany them.
You Should Be Cooking with Blood
For those of us who aren't vampires, blood is inherently sensationalist and a challenge to our perceptions of cooking, but it's both wonderful to eat in restaurants and a great tool to use in home cooking.