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...
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...
hey hamish, thanks for letting me - best to email us at vittleslondon@gmail.com and we can sort it out
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-...
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-...
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...
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".
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/...
From this scorcher by Hester van Hensbergen www.vittlesmagazine.com/p/vittles-re...
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...
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 first edition cover
'Fun' was our watchword when compiling Issue 1. Food can be many serious things in disguise - class, economics, migration - but it is also absurd, a testament to the extreme lengths to which humans have gone in order to make things delicious. Issue 1, therefore, is filled with charlatans, hustlers, frauds, arguments and gossip. It opens with the most entertaining piece we've ever published: David Jesudason's barnstormer of an investigation into the organisations that run Britain's various curry awards — a long-read so full of animosity (and uncles) that it also wins the dubious honour of being the first essay we've had to fully legal. In a dispatch from Karachi, the great Sanam Maher has written about the family who first brought sushi, kicking and screaming, to Pakistan, dispelling the myth that South Asian food is all about tradition and your grandmother's time-honoured recipes. Meanwhile, Aaron Timms, our finest critic of the absurdities of modern food culture, sends a scathing report from New York on the exploits of four of our ludicrous privately-educated exports - the food influencers Eating with Tod, Jolly, Topjaw, and Thomas Straker - and their attempts to crack America.
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!
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/...
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...
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/...
i'm just an ex-cookbook blogger, phenomenally jealous of the vittles cookbook sunday supplement
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.
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...
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-...
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...
“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...
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...
this one is our gift to cookbook nerds!
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...
some genius cookie recipes on @vittles.bsky.social this week!
www.vittlesmagazine.com/p/vegan-cook...
