Inside This 5th Anniversary Issue!
As we approach autumn and British hedgerows fill with ripe berries, we’ve ventured out for a walk on the wild side, and foraged the very best in wild food. Richard Aslan heads (slowly) to Scotland’s far north for beach foraging, whilst Morgan Matthews hunts down truffles in rural Italy. We catch up with Tom Hodgkinson, our favourite idler, about coffee & conversation, and Guy Grieve about diving for scallops. We take a look at Dorset’s newest farm-to-table restaurant, escape to a top-secret beach restaurant in Cornwall and stop by the new incarnation of Upstairs at the Ten Bells. Editor Joanna Busk talks to Henrietta Graham about painting our top chefs and architects Carmody Groarke about building the perfect restaurant. Recipes include preserved wild mushrooms in olive oil, quince and star anise jelly and Tom Parker Bowles’s 10-alarm chilli.