The Face guide to the 2020s: What’s on the menu? Food futurologist Morgaine Gaye predicts a surge in non-meat meats, the evolution of edible packaging and the introduction of insect protein.
Volume 4 Issue 002: The artist’s new residencies in Nigeria will be a launchpad for a new generation.
Volume 4 Issue 002: Writer Clare Considine discovers the rich history of Rastafarian Ital cuisine and shares her recommendations for Kingston’s vegan hot spots.
They serve a million scoops of gelato every week and want to open 300 cafes by 2022. How Creams is taking over the British high street.
Volume 4 Issue 001: Cook Magnus Reid hosts a booze-fuelled round-table with London's foremost foodies.