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
How to Store and Serve Smoked Salmon Well
How to Store and Serve Smoked Salmon Well
Smoked salmon is cured, not cooked — so storage matters. Here's how to keep it at its best, opened or unopened, and serve it properly.
Ruby, Tawny, LBV: Making Sense of Port
Ruby, Tawny, LBV: Making Sense of Port
Ruby, tawny, LBV, vintage — the four main styles of port explained clearly, with advice on serving, storing...
Food Gifts for Difficult Times, Done Well
Food Gifts for Difficult Times, Done Well
Sympathy food gifts, new-baby doorstep drops and illness hampers: what actually helps, what to avoid, and how...
How to Taste Whisky Properly
How to Taste Whisky Properly
A no-nonsense guide to tasting whisky well — the right glass, when to add water, and why nobody owes the room...
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