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Florentine Kitchen Knives
It’s no coincidence that Florentine Kitchen Knives are able to invoke an almost borderless aesthetic that somehow exemplifies very specific cultures across the globe. Florentine Kitchen Knives is the brainchild Tomer Botner – an industrial designer who spent 10 years in the restaurant industry ruminating on how he could apply his very practical mastery of…
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Where to? | Mezemiso
The idea of finding — or at least deciding on — a suitable place to eat can be a daunting task. “They have an App for that.” Yes, I’m sure they do but all that presents you with is a plethora of choice, more than you can realistically be bothered to sift through. So what…
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Holmen Lofoten | Kitchen on the Edge of the World
An idea remains just that until someone has the heart and drive to turn it into something more—only then does it become a reality. Such is the case with Holmen Lofoton; a concept so remote from feasibility, its very existence alone is award-worthy, and yet it exists. It takes a unique kind of vision to…
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Estrella Damm x Top 50 Gastropubs
The term Gastropub was coined in the early 2000’s by a few iconic establishments as a way to differentiate the “ordinary” pubs from those that offered good beer with equally as palatable food. Naturally this caused a stir within the food scene, but the somewhat dismay offered many budding chefs (professionally trained and not) a…
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The Cut at 45 Park Lane presents Francis Mallmann
Food is as much about those at the table as it is the chef, that being said the chef by default sets the tone, imagination and flow for the evening. Good chefs take inspiration from most things yet great chefs take the environment into their thought process entwining experience with flavour. Taking this note is…
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DINING | COYA Mayfair
The pillars of Peruvian cooking often blend elements of spice, sharp flavours and flamboyant orientation; three elements that Coya takes under its wing with their approach to food. Under the stewardship of Executive chef Sanjay Dwivedi the variation is rewarding for those with a varied palette. Before taking on the post at Coya, Dwivedi’s Indian…
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Culinary | Fodder pop-up
It’s Saturday morning, and chef Michael Thompson is knee-deep in foliage. He’s pointing to a lush, green patch of wild garlic. The smell is glorious. He’s out sourcing inspiration for his menu for ‘fodder’, a supperclub he’s putting on with Borough Wines for three nights this June. Michael has an impressive CV – the kitchens…
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ZERO PROOF | Thomas & Evans No.1
We’ve all been there; you don’t want have a DRINK drink, just a drink, but you’ve grown bored of coke, orange juice & lemonade, and despite cravings, caffeine really isn’t a ‘sensible’ option. Thomas & Evans No. 1 is a new ‘Zero Proof’ drink aims to cater to exactly that need – and more. The…
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A Taste of English Cricket
The nature of the longer form of Cricket means that professional players spend a substantial amount of time abroad, and if not abroad, away from home. As such the players play dietary roulette, with the crux of their meals depending on the continental cuisine of the country in which they happen to be competing. I…
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Thinkpiece: The difference between Magazines & Blogs
When we launched the first issue of JOSHUA’s Magazine, I remember the amazement and wonderment that we encountered, people asking “How did you do it?” and I do have to confess in retrospect, I at times wonder myself, with the knowledge gap that I only now realise had existed at the time. But by magazine…
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The Raindrop Cake by Darren Wong
With a name like “Raindrop Cake” you would think this were a food based on the ‘delightfully’ unpredictable weather of England but it is actually inspired by traditional Mizu Shingen Mochi from Japan. The journey started when American based Darren Wong came across articles of this dish in Japan, but had no way to source…
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Red Wing heritage presents “The Relentless Pursuit”
The merging of cultures and experiences is one that defines us as human beings. Chef Yoji Tokuyoshi found that this fusion of experiences would allow him develop a new culinary approach. Having travelled from Japan to Italy Yoji honed his skills in the European city, through grueling hours of hard work he developed an understanding…
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Hakkasan x Chinese New Year
HAKKASAN x CHINESE NEW YEAR Chinese New Year is fast approaching, with official celebrations set to take place on February 19th. In the lead-up to one of the most significant dates in the Chinese calendar, diners at the Hakkasan Group’s London locations are invited to partake in an exquisite menu of food, specially prepared for…
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McLaren Automotive + Relais & Châteaux: Dîner des Grands Chefs
British luxury, high-performance sports car manufacturer McLaren Automotive have recently announced their inaugural partnership with Relais & Châteaux, the association of the world’s finest hoteliers, chefs and restaurateurs for the third annual Dîner des Grands Chefs taking place in London on 22 April at Old Billingsgate. The collaboration with the prestigious event, which gathers together…
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