Every Friday, Liz Nguyen and Joseph Tam bring bags of fresh vegetables, nuts, beans, spices, and herbs to a spacious, white-tiled kitchen behind Broadway Market in East London. Over the course of the evening, they prepare two days’ worth of vegan Vietnamese food to sell at their new food stall, Eat Chay. Using the Vietnamese word for “vegetarian” or “vegan,” Eat Chay showcases Nguyen and Tam’s take on both vegan and Asian food, combining the two in a way that actually harkens back to Vietnam’s pre-Colonial cuisine. “A lot of the ‘authentic’ Vietnamese dishes that Westerners know about—usually the French had a lot of influence over that,” says Nguyen. Originally hailing from Hanoi (Nguyen) and Hong Kong (Tam), the pair[…]

Every Friday, Liz Nguyen and Joseph Tam bring bags of fresh vegetables, nuts, beans, spices, and herbs to a spacious, white-tiled kitchen behind Broadway Market in East London. Over the course of the evening, they prepare two days’ worth of vegan Vietnamese food to sell at their new food stall, Eat Chay. Using the Vietnamese word for “vegetarian” or “vegan,” Eat Chay showcases Nguyen and Tam’s take on both vegan and Asian food, combining the two in a way that actually harkens back to Vietnam’s pre-Colonial cuisine. “A lot of the ‘authentic’ Vietnamese dishes that Westerners know about—usually the French had a lot of influence over that,” says Nguyen. Originally hailing from Hanoi (Nguyen) and Hong Kong (Tam), the pair[…]

I arrive at The Snapery—a bakery in Bermondsey, South London—first thing in the morning, but I’m worried that I’ve already missed the action. Walking towards the door, I pass a delivery bike on its way out and when I enter, just a few loaves of bread are left on the racks. “I would shake your hand but I’m covered in flour,” says Richard Snapes, The Snapery’s eponymous founder. “We’ve been here since 2 AM so there aren’t many baked loaves left, but come on in. We’re still shaping some bread that’s about to go into the fridge.” The remaining loaves after a morning’s work at The Snapery bakery in Bermondsey, South London. All photos by the author. Already seven hours[…]

Tender thighs, crispy chicken skin, Coca-Cola, and spicy chipotle-ginger caramel sauce—all brilliant on their own, but why stop there? Why not make something that is greater than the sum of its parts, like Tom Adams’ Caramel Chicken Thighs from tonight’s episode of Fuck That’s Delicious on VICELAND? While on tour in London, Fuck, That’s Delicious host Action Bronson and our buddy Lee Tiernan visit Tom Adams over at Pitt Cue, where Tom prepares them a huge, meaty feast. But it’s these sweet and smoky chicken thighs that completely blow Action’s mind. In fact, the dish evokes such strong feelings in Mr. Wonderful that he proclaims Tom to be a “pork and chicken freak” and “mad scientist”—high praise indeed. RECIPE: Caramel[…]

In our new cooking series Workaholics, we invite chefs, bartenders, and other personalities in the world of food and drink who are serious hustlers to share their tips and tricks for preparing quick, creative after-work meals. Every dish featured in Workaholics takes under 30 minutes to make, but without sacrificing any deliciousness. These are tried-and-tested recipes for the super-busy who also happen to have impeccable taste. “Laksa is the king of noodle soups in Malaysia. It’s essentially a curry noodle soup, but it’s the best kind of noodle soup—it’s comforting, spicy, and complex with a great balance of flavours.” Chef Mandy Yin is excitedly describing her nation’s signature dish. She loves it so much, she started a pop-up laksa bar,[…]

There really is nothing simpler than meat and heat. Humans have been cooking animal parts over the open flame since prehistoric times, so why bother complicating things? East London restaurant Jidori would certainly agree. The meat skewer—and by default, the charcoal grill—makes up the bulk of their menu, as they attempt to bring the centuries-old Japanese cuisine of yakitori to the capital. Yakitori, chicken poked onto small wooden sticks and set over hot coals. Photo by the author. As co-owner Brett Redman—also of nearby raw bar The Richmond and Elliot’s Cafe at Borough Market—explains to me, traditional yakitori encompasses all parts of a chicken poked onto small wooden sticks and set over hot coals. So at Jidori, the bird features[…]

The amount of food the world wastes is staggering. According to the Food and Agriculture Organisation of the United Nations, a third of all food produced gets wasted somewhere within the food system. This ranges from “ugly” veg left to rot in the fields to offcuts lost in processing, fruit chucked by supermarkets, and leftovers left that fester at the back of our fridges. But what if the solution to our global food waste problem could be found on the roof of a London department store? Well, that’s exactly what wastED, a pop-up food waste restaurant that launches tomorrow at Selfridges on Oxford Street, hopes to do. But as I make my way through groups of tourists milling around beauty counters and[…]