Food
Eating People's Leftovers at Restaurants Was Fine – Until I Got Caught
I wanted to find a solution to the billions of dollars' worth of food thrown out every year in the UK.
Ruby Lott-Lavigna
10.24.19
Food
I Had an Identity Crisis Visiting All the Food Spots with the Same Name as Me
Ruby’s Cafe, Ruby’s Bar, Ruby House Chinese takeaway – what could they teach me about my personal brand?
Ruby Lott-Lavigna
5.23.19
Save Yourselves
Don't Call the Squirrel Meat Lasagna a PR Stunt
The founders of London restaurant Native think “waste meat” might be the key to sustainable meat consumption.
Sophie Wilkinson
2.26.19
events
Vegan Jerk Ribs and Callaloo Dumplings: The MUNCHIES Supper Club with Dee’s Table
What went down at our vegan Jamaican feast with Denai Moore and Old Blue Last Beer.
Munchies Staff
12.3.18
Recognise Me
Perfect Is Boring: What It’s Like to Be Trans in the Restaurant Industry
With threats of customer harassment and misogynist kitchen culture, hospitality can be tough on its trans and non-binary employees.
Ruby Lott-Lavigna
10.9.18
Portugal
From Gizzards to Custard Tarts: Exploring London’s Portuguese Food Scene
Is London in the midst of a Portuguese food revolution? I debated with chef Leandro Carreira over tinned octopus, sausage croquettes, and endless pastéis de nata.
Ruby Lott-Lavigna
2.1.18
longreads
Nigella Lawson Is Still Proud to Be an Amateur
As she returns to our screens with a new TV series, the OG domestic goddess speaks about the joy of simple food and being a happily unprofessional chef.
Phoebe Hurst
10.30.17
uk
Photos from Last Night’s Young British Foodie Awards
MUNCHIES partnered with the awards for a second year to celebrate the best in new UK food and drink talent. Here's what went down.
Munchies Staff
9.14.17
Recipe
Butter Lettuce, Courgette, and Goat Cheese Salad Recipe
A simple summery salad of flavors and textures which sing together, united by a dressing of melted butter.
Anna Colquhoun
7.3.17
Cookbooks
There’s No Such Thing as True 'British Cuisine'
Culinary anthropologist Anna Colquhoun’s new book, Gather Cook Feast: Recipes from Land and Water, explores how British food has been shaped by season, migration, cooking techniques, and global cuisines.
Eleanor Langdale
7.3.17