Delicious UK - (10)October 2020

in the know.

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Eatyourgreens

TOWPATH:RECIPESANDSTORIES

ThealfrescoTowpathCaféon

Hackney’sRegent’sCanalisan

insiders’favouriteforitswaterside

ambienceandwholesome,seasonal

food.GetthevibeathomewithLaura

Jackson’srecipesandLoriDeMori’s

atmosphericwords.

ChelseaGreenPublishing£

SCANDINAVIANGREEN

Fromceleriacschnitzelinwinter

towildgarlicpancakesinspring,

Danishchefandprolificcookbook

authorTrineHahnemanncaptures

themagicofseasonaleatingwith

ideasforgettingmoreplantson

yourplate.

Out 15 Oct;Quadrille£

Hot new cookbooks

PARWANA

DurkhanaiAyubiexplores

Afghanistan’sdiversecultural

historyandchallengesreceived

wisdominthisstunningbook,

tracingherfamily’sjourneytotheir

Adelaide-basedAfghanrestaurant,

Parwana.Recipesarebyher

mother,Farida.MurdochBooks£

BOOK

OFTHE

MONTH

Read...
ALL ABOUT IT
A new wave of e-newsletters is bringing some
fresh food writing to your inbox. Start with the
twice-weekly Vittles, edited by Jonathan Nunn.
Launched in March as a lockdown project,
it’s covered subjects as diverse as home-
fermenting projects and first-hand accounts
from frontline food workers, as well as essays on
observing Ramadan in the Covid era, the dark
side of food delivery apps and the joys of Turkish
supermarkets. Nearly 100 writers have
contributed, some published for the first time.
Providing a steady diet of under-documented
foods, from Indonesian sambal to instant noodles,
Vittles also considers inequalities head-on.
Campaigning food writer Melissa Thompson
highlights the scarcity of Black talent given the
spotlight in the food industry, and Jonathan Nunn
explores bias in UK restaurant reviewing (20 per
cent of reviews in the national media are for
restaurants in Chelsea or Mayfair). Vital reading.
vittles.substack.com; subscribe for free – donations
are encouraged to fund writers’ fees; pay £4 a month
for an extra weekly article from Jonathan

deliciousmagazine.co.uk 13

Excited about eating out again but overwhelmed by

the options? Check out the Sustainable Restaurant

Association’s helpful new hub at foodmadegood.org

and make a sounder choice. The SRA promotes planet

and people-friendly practices, and this October it’s

encouraging restaurants, pubs and cafés to showcase

their most sustainable dishes (such as this one, left,

from Ink Café in Dublin) – creations made with food

waste, more veg or quality meat. Diners can browse

the SRA’s restaurant database and get involved in its

annual award for the People’s Favourite Restaurant.

FOOD

NEWS