Britain's independent makers, found & vetted
The makers worth knowing.
Small-batch cheese from the dales, chocolate tempered by hand, gin from a shed in Fife. Our editorial team goes looking — town by town — so you don't have to.
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The Journal
Stories behind Britain's best food
Ganache: The Science Inside a Chocolate Truffle
Ganache: The Science Inside a Chocolate Truffle
Ganache is a simple emulsion of chocolate and cream — but the ratio, the technique, and the ingredients determine everything about the result.
Shortbread and the One-Two-Three Rule
Shortbread and the One-Two-Three Rule
Traditional Scottish shortbread has just three ingredients in one simple ratio. Here's why that ratio works...
How Candied Peel Is Really Made
How Candied Peel Is Really Made
From blanching to sugar-steeping over several days, the craft behind candied peel explains why whole peel...
Marzipan and Almond Paste: What's the Difference
Marzipan and Almond Paste: What's the Difference
Both are ground almonds and sugar — but marzipan and almond paste aren't quite the same thing. Here's what...
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