The global reference for hospitality.
A London-founded food and culture publication using ingredients, meals and culinary imagery to explore art, photography and human behaviour. Its publishing extends from magazine issues to illustrated books.
The Story
Origin
Established in 2011 by David Lane and Marina Tweed as a publication connecting food with wider cultural subjects.
Philosophy
Uses food as a versatile editorial subject rather than restricting it to recipes or restaurant criticism.
Why Important
A useful reference for food photography, restaurant storytelling and culinary identities that extend beyond the plate.
Differentiation
Its sensibility is closer to an art and culture journal than a conventional cooking magazine.
Food Philosophy
Explores ingredients and eating through their visual, historical, artistic and social associations.
Guest Experience
Readers encounter essays, interviews and highly composed visual stories, alongside book projects devoted to individual food subjects.
Design Philosophy
Treats photography and art direction as central components of the editorial argument.
Design & Architecture
Design Language
Playful, conceptual and photographically precise.
Graphic Identity
Unexpected food imagery, still-life photography and controlled typography give familiar ingredients an unfamiliar presence.
