Journal
Where the food comes from
Short stories from the kitchens: the people who grow, catch and make what we cook, and what a changing season does to a menu.
The chicory grower at the end of the farm road
Every Tuesday, a van arrives from East Lothian with crates of bitter leaves. Marta Ferrante on the family who grow them and why the first frost matters.
Marta Ferrante, Head chef, Ortiga. 2 minute read.
What autumn does to a menu
Three kitchens, one season. Isabel Ortiga on how the first cold week of October changes what every Ortiga Group kitchen cooks.
Why Salt Room buys the whole fish
Buying fillets is easy. Buying whole fish is harder and better, and it changes everything that happens in a kitchen. Rosalind Imrie explains.
Year seven of the Ferro starter
Our rye and wheat starters began in a kitchen in 2019 and have been fed every day since. Anneliese Brodie on what that means, and what happens if you forget.
A cheesemaker, an ice house and a Tuesday delivery
Our cheeseboard comes from a family dairy near Dunbar that ripens its wheels in a Victorian ice house. Callum Reid went to see.