Journal

Bring Your Pantry Alive With These Improvised Breakfast Recipes

Recipes for readers to inspire impromptu new morning rituals that break the cycle of isolation. Through Simone Hawlisch's photography and recipes, we explore spontaneous solutions that are often hi...

A Taste of How to Eat Your Greens!

Swedish chefs and writers Anette Dieng and Ingela Persson have established a reputation around plant-based food and organic produce. Through Eat Your Greens!, they take us food journey over 800 rec...

Cutting A Culinary Carbon Footprint With Matt Orlando

American-born and now Danish-based, Matt Orlando is using his wealth of culinary schooling to foster a new, more sustainable model for his restaurant Amass. Using an in-house garden and other mecha...

Street Contemporary

Recording and compressing mystical frozen moments to indicate the strangeness of time whilst also portraying metropolis spreads as deserted ghost towns, Vishal Marapon delicately captures the city ...

The Swedish Chef Bringing Color To New York

To coincide with the American release of Story on a Plate, we put the spotlight on Emma Bengtsson, a chef that grew up in a quaint Scandinavian fishing village but has gone on to leave a prominent ...

Martha Ortiz On Empowerment Through Plating

"Kitchens should be like orchestras where each instrument has its own time and rhythm," explains acclaimed Mexican chef Martha Ortiz. Following a feature in our book, Story on a Plate, Ortiz opens ...

SPACE10 On How We Might Live And Eat Tomorrow

Innovation hub SPACE10 is a ‘future-living lab’ armed with an overarching vision to define new systems for a better and more sustainable way of life. The lab has produced many significant ideas inc...

How Music Is Creating New Cultures Around Food

Background music has become ubiquitous and unavoidable. The debate has fuelled multiple perspectives on the purpose of music in restaurant culture: Do we need music at all? Where does the obsession...

Kitchens Are For More Than Feeding The Appetite

Mina Holland, Deputy Editor of Guardian Feast, beautifully articulates the role of our kitchens and how they are now symbolic spaces in the preface of Kitchen Living. From childhood culinary memori...

Discover the Tenants of New Nordic Cuisine in Nordic by Nature

There is a sense of resourcefulness and unconventional creativity at the backbone of Nordic cuisine. Meet the new generation of progressive chefs who are reworking old traditions in our new book No...