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From tips, to ethical sourcing and a community food hub – make sure your eating out occasion helps others and the meal will taste all the nicer.
Will the first chef to be appointed as a UNESCO goodwill ambassador for biodiversity mark a new bridge between nature and food? Rachael Perrett finds out.
Photo essay: On the roof of a central London restaurant, photographer Orlando Gili finds the serene clip-clip of garden shears and a micro supply chain bringing nature into the city and food closer to where it is consumed.
What is the dirty secret behind London’s fried chicken? Jack Thompson investigates the supply chain behind one of the most popular late‐night guilty pleasures.
While the first EU eastern European arrivals did not open restaurants, they changed the face of the London food industry through their labour in hospitality, shops, bars, farms and abattoirs.
Issue 12: Fairness and five years.
Find out more about Wicked Leeks and our publisher, organic veg box company Riverford.