British cooking
There’s No Such Thing as True 'British Cuisine'
Culinary anthropologist Anna Colquhoun’s new book, Gather Cook Feast: Recipes from Land and Water, explores how British food has been shaped by season, migration, cooking techniques, and global cuisines.
My Smoky Duck Was Too Smoky for Masterchef
The judges told me to make a perfect roast dinner and for me, we would always have something Asian-based, so I did smoked duck.
Here's Everything You Missed in the MUNCHIES Guide to British Food
Every day this week, we’ve been sipping, crunching, oyster-shucking, and drunk-ordering our way through the eclectic world of British food.
Keith Floyd Changed My Life
Every recipe was the same, and none of the dishes ever looked that edible, but Keith Floyd—broadcaster, bon vivant, born entertainer—changed my life.
Ken Hom Wants You to Know That He’s a Teacher, Not a Celebrity Chef
Despite being one of the most recognisable faces in British food, the Chinese chef isn’t doing it for the fame. “I’m most proud of being a teacher,” he says. “I hate this kind of thing: celebrity chefs. It gives false hope for young chefs—all they want...
How Margot Henderson Learned to Love 'Plain' British Food
British food’s plainness is its brilliance. Food that has a giving unctuousness, food that is cooked with love and also gives love—massaging you from the inside out.
Inside the Hotel Restaurant That Could Win Back Manchester’s Michelin Star
London has 80 Michelin-starred restaurants, Birmingham five, but Manchester? Zero. Chef Simon Rogan aims to change all that by winning hotel restaurant The French back the star it was stripped of in 2007 with a new kind of fine dining.
Eating Breakfast, Lunch, and Dinner in London’s Last WIMPYs
Due to a mix of nostalgia and disregard for the state of my arteries, I visited three of London’s last WIMPYs, the once ubiquitous British fast food chain known for its “Bender in a Bun” sausage sandwiches and ice cream sundaes.
What Happens When You Make Dinner with Fergus Henderson and a 47-Year-Old French Cookbook
London boozer-cum-restaurant The Marksman recently hosted a dinner with iconic St. John founder Fergus Henderson, using his favourite French cookbook—Ma Gastronomie—as inspiration.
This Chef Is Serving Hares in Jugs
Standing in the kitchen of London game emporium The Jugged Hare, chef Steve Englefield opens a bag containing a skinned hare and a teacup’s worth of blood.
Eels Are the Slippery Link Between Japanese and British Cuisine
“Eels are rich in vitamins and give us energy to fight against the heat and last the summer,” says chef Junya Yamasaki as he and James Lowe prepare to cook a dinner that celebrates the fish’s place in British and Japanese cuisine.