TextRebecca May Johnson

Roast quail with warm olive sauce In an industry renowned for machismo, Alex Jackson, former head chef at Rotorino and Dock Kitchen, sought the home-cooking wisdom of French grannies for guidance when designing the menu for his new restaurant July 15, 2016 TextRebecca May JohnsonPhotographic EditorHolly HayPhotographyJack Wilson Lead ImageRoast quail with warm olive sauce “Provence is a country to which I am always returning, next week, next year, any day now, as soon as I can get on to a train.

Marley’s GhostArtwork by John Leech, for A Christmas Carol in prose. Being a Ghost-story of Christmas, by Charles Dickens The repeated return of Christmas offers up the possibility of change – as exemplified by Ebenezer Scrooge in A Christmas Carol, writes Rebecca May Johnson. And how does it taste? December 22, 2017 Lead ImageMarley’s GhostArtwork by John Leech, for A Christmas Carol in prose.

Anchovy ToastPhotography by Jack Wilson Forgoing vibrant dishes for a far less Instagram-able (yet equally delicious) culinary palette of brown is commonplace for the head chef of London's cult Rochelle Canteen, discovers Rebecca May Johnson January 14, 2016 Lead ImageAnchovy ToastPhotography by Jack Wilson Pictures of food, once the preserve of books and Good Housekeeping magazine, have proliferated online, becoming more sophisticated and spawning countless viral memes and hashtags: 2014 was...