wrote about super 8 - the group behind smoking goat, kiln, brat and mountain, and arguably the most influential restaurant group in the country right now - and whether it’s new restaurant impala can escape the template of being just another ‘super 8 restaurant’ www.vittlesmagazine.com/p/same-impala
Same Impala?
Super 8’s sixth restaurant amplifies all the group’s strengths, and some of its flaws. Words by Jonathan Nunn. Photographs by Cole Wilson.
vittlesmagazine.com
london is one of the greatest food cities in the world. for the last few years, i’ve been writing this for @vittles.bsky.social: a guide to everything interesting about eating in london right now, from fine dining to diaspora restaurants. i hope you enjoy it! www.vittlesmagazine.com/p/the-vittle...
The Vittles 99: The Full List
By popular demand.
vittlesmagazine.com
Today’s newsletter is an investigation by Sasha Patel and Ben Jacob into the expansion of Gail’s, and how it relies on low-paid migrant workers (particularly from Gujarat) to sustain its rate of growth. Thank you to every Gail’s worker who talked to us. www.vittlesmagazine.com/p/at-gails-w...
'We're just a bakery': Does Gail's rely on low-paid migrant workers to further its expansionist vision?
The economics and migration behind the Gail’s expansion. Words by Sasha Patel and Ben Jacob. Illustration by Kruttika Susarla.
vittlesmagazine.com
Wrote for Vittles about Irish cuisine in London - our ambivalent relationship to our own food, the Yellow Bittern, the Devonshire, posh chicken fillet rolls, deep-fried rabbit, the Blaskets diet and being a country of Europe instead of Britain's mirror. www.vittlesmagazine.com/p/trial-and-...
Trial and Éire
On the new Irish cuisine in London. By Karl McDonald. Photography by Michaël Protin.
vittlesmagazine.com
I'd really like you to read this landmark investigation for @vittles.bsky.social on curry awards. "I haven't been so entertained editing something in a long time" @jonathandnunn.bsky.social said www.vittlesmagazine.com/p/the-curry-...
The Curry Awards Omertà
How deciding who serves the best curry became big business, by David Jesudason.
vittlesmagazine.com
Great essay by Siobhan Phillips weighing up the contradictions and pleasures of restaurant cookbooks on @vittles.bsky.social today www.vittlesmagazine.com/p/the-parado...
The Paradox of the Restaurant Cookbook
Siobhan Phillips on the contradictions of restaurant cookbooks. Illustration by Antoine Cossé.
vittlesmagazine.com
Excellent piece in @vittles.bsky.social about the civil war in #Manipur and the Kuki-Zo people's food open.substack.com/pub/vittles/...
"This is our Indigenous food"
Makepeace Sitlhou investigates the meanings food takes amid an ongoing civil war. Photographs by George AK Neihsial.
open.substack.com
“This is our Indigenous food". This @vittles.bsky.social piece by Makepeace Sitlhou on preserving Kuki-Zo food in the midst of conflict in Manipur is excellent. (The cuisine also overlaps with what we Burmese eat, which I guess is unsurprising!) open.substack.com/pub/vittles/...
"This is our Indigenous food"
Makepeace Sitlhou investigates the meanings food takes amid an ongoing civil war. Photographs by George AK Neihsial.
open.substack.com
one under-discussed james bond scene is when roger moore cooks a lady a quiche. I think very regularly about which bonds cook what - fundamentally i feel strongly than brosnan's bond's go-to would be coq au vin. Beyond that very hard to say. Dalton Bond probably some kind of hash
ridiculously delicious ! ! this week's @vittles.bsky.social recipe by Quality Wines maestro Nick Bramham www.vittlesmagazine.com/p/nick-bramh...
Nick Bramham’s Chicken Thighs with Molho Leitão and Coriander Rice
This rich, peppery, rendered pork fat sauce perfectly complements chicken and is ready in under forty-five minutes. Words and images by Nick Bramham.
vittlesmagazine.com
This is just fantastic!!! A @vittles.bsky.social magazine!!! I've thought of Vittles as a magazine for the last couple of years and suspected this would happen - it had to happen! open.substack.com/pub/vittles/...
Vittles Magazine: Issue 1
Our first print magazine, now available to pre-order.
open.substack.com
Very proud to open the first @vittles.bsky.social magazine with a ‘barnstormer of an investigation’ on curry awards
we’ve been working on this for the last six months - it’s a dream project and dream line up. thanks so much for the last five years of support that has made it possible!
Vittles Magazine@vittles.bsky.social · last yr.We’re moving into print! Vittles Issue 1, our first ever print magazine, is now available to pre-order. vittlesmagazine.myshopify.com/products/vit...
We’re moving into print! Vittles Issue 1, our first ever print magazine, is now available to pre-order. vittlesmagazine.myshopify.com/products/vit...
"What is the word for recipe, in any case, in Efik or Ibibio languages? To say it in English is to identify yourself as a stranger, and to immediately feel the breeze preceding a slamming door.." Loved this brilliant piece by Yemisi Aribisala @vittles.bsky.social.👇 open.substack.com/pub/vittles/...
'There is no recipe, take it or leave it'
Yemisí Aríbisálà on why there are so few Nigerian cookbooks. Illustration by Hannah Ekuwa Buckman.
open.substack.com
Rosa Lyster on the cookbook by notorious novelist Caroline Blackwood for @vittles.bsky.social is razor sharp and funny as hell! www.vittlesmagazine.com/p/machiavell...
Machiavelli in the Kitchen
Rosa Lyster on cooking to win, inspired by 'glamorously unpredictable witch', Caroline Blackwood. Illustration by Jess Nash.
vittlesmagazine.com
A fascinating, thoughtful look at influentual cookbooks that changed food culture in Britain, by Ruby Tandoh for @vittles.bsky.social open.substack.com/pub/vittles/...
15 Cookbooks That Changed Everything
The most influential British cookbooks of the last 75 years; for better, or for worse, by Ruby Tandoh.
open.substack.com
i'm just an ex-cookbook blogger, phenomenally jealous of the vittles cookbook sunday supplement
Too Many Cookbooks: A Vittles Sunday Supplement
By Jonathan Meades, Yemisí Aríbisálà, Rosa Lyster, Ruby Tandoh, Guan Chua, Christie Dietz, Anissa Helou, Ibrahim Hirsi, Saba Imtiaz, TW Lim, Lutivini Majanja, Meher Mirza, Marie Mitchell, Rachel Roddy
vittlesmagazine.com
A fat and full Sunday supplement from @vittles.bsky.social. I have contributed a piece about a cookbook I would like to see translated.
Excellent selection of pieces on cookbooks! Really love the way Ruby Tandoh thinks and writes about the influential books she has selected. And the piece on books that aren't available in English or haven't been published in the UK is fascinating too.
Jonathan Nunn@jonathandnunn.bsky.social · last yr.this one is our gift to cookbook nerds!
And finally, Ruby Tandoh has compiled Vittles’s own list of 15 cookbooks from the last 75 years that changed British food culture - for better or worse. www.vittlesmagazine.com/p/15-cookboo...
15 Cookbooks That Changed Everything
The most influential British cookbooks of the last 75 years; for better, or for worse, by Ruby Tandoh.
vittlesmagazine.com
We asked ten of our favourite writers and cookbook experts, from Anissa Helou to Rachel Roddy, to recommend a cookbook that has not been translated or published in the UK. The result is this odd, singular and brilliant compilation of beloved cookbooks! www.vittlesmagazine.com/p/cookbooks-...
Cookbooks in Translation
A compilation of great non-English cookbooks, by Guan Chua, Christie Dietz, Anissa Helou, Ibrahim Hirsi, Saba Imtiaz, TW Lim, Lutivini Majanja, Meher Mirza, Marie Mitchell & Rachel Roddy.
vittlesmagazine.com
Rosa Lyster reappraises Caroline Blackwood’s acidic cookbook Darling, You Shouldn’t Have Gone to So Much Trouble and is a welcome antidote to the current trend for the saccharine in cookbook publishing. www.vittlesmagazine.com/p/machiavell...
Machiavelli in the Kitchen
Rosa Lyster on cooking to win, inspired by 'glamorously unpredictable witch', Caroline Blackwood. Illustration by Jess Nash.
vittlesmagazine.com
“In Calabar, food is high calling plus seduction plus enterprise plus social mobility” Yemisi Aríbisálà writes about recipe gatekeeping, the reluctant tradition of Nigerian cookbooks, and the complicated reasons why there are so few of them. www.vittlesmagazine.com/p/there-is-n...
'There is no recipe, take it or leave it'
Yemisí Aríbisálà on why there are so few Nigerian cookbooks. Illustration by Hannah Ekuwa Buckman.
vittlesmagazine.com
Jonathan Meades reviews one of the most conceptually interesting cookbooks of the last few years - Alex Jackson’s Frontières - and interrogates the book’s relationship to the oeuvre of Elizabeth David and Jane Grigson www.vittlesmagazine.com/p/reinventin...
Reinventing the Hexagon
Jonathan Meades on Alex Jackson’s Frontières and the French food resurgence. Illustration by Alex Christian.
vittlesmagazine.com
this one is our gift to cookbook nerds!
Vittles Magazine@vittles.bsky.social · last yr.Our first Sunday supplement is out today and it’s all about cookbooks - why we love them, why sometimes we don’t, and the feeling there may be too many. Five essays and guides, featuring Jonathan Meades, Yemisi Aribisala, Rosa Lyster, Ruby Tandoh & more! www.vittlesmagazine.com/p/too-many-c...
Our first Sunday supplement is out today and it’s all about cookbooks - why we love them, why sometimes we don’t, and the feeling there may be too many. Five essays and guides, featuring Jonathan Meades, Yemisi Aribisala, Rosa Lyster, Ruby Tandoh & more! www.vittlesmagazine.com/p/too-many-c...
Too Many Cookbooks: A Vittles Sunday Supplement
By Jonathan Meades, Yemisí Aríbisálà, Rosa Lyster, Ruby Tandoh, Guan Chua, Christie Dietz, Anissa Helou, Ibrahim Hirsi, Saba Imtiaz, TW Lim, Lutivini Majanja, Meher Mirza, Marie Mitchell, Rachel Roddy
vittlesmagazine.com
some genius cookie recipes on @vittles.bsky.social this week! www.vittlesmagazine.com/p/vegan-cook...
Vegan Cookies Four Ways
One nut butter dough, four distinct cookies: chocolate chip, oatmeal raisin pecan, ginger and black pepper, and (sort of) pignoli. Words and images by Kate Ray.
vittlesmagazine.com
