thank you!

loved reading about it on your newsletter at 5am today while feeding a baby

A gorgeous essay this one!

love the piece - thank you for writing it!

@vittles.bsky.social

When I was a waitress doing Christmas dinners I once ate an entire gravy boat of leftover brandy butter. Low time for me.

‘I once ate a fly thinking it was crispy carbonised meat’: On Ratting Luke Turner on an eating habit he developed while working in restaurants in the late 1990s. Illustration by Antoine Cossé.

I've written about how my troubled relationship with food was helped by "ratting" – the decadent habit of restaurant staff scarfing customers' abandoned food, and one that gives a thrill in the domestic kitchen. The ratter, you see, is hornier than most...

www.vittlesmagazine.com/p/i-once-ate...

‘I once ate a fly thinking it was crispy carbonised meat’: On Ratting Luke Turner on an eating habit he developed while working in restaurants in the late 1990s. Illustration by Antoine Cossé.

I simply love to be able to commission essays like @luketurner.bsky.social piece on 'ratting' – a perverse eating practice he developed working in restaurants at the turn of the millenium. Illustration by Antoine Cossé

In today's @vittles.bsky.social (free)

www.vittlesmagazine.com/p/i-once-ate...

Three South Asian Snacks Recipes for kelyache umber, shor akhud and lotus root crisps. Words by Advaita Raut, Hawa Kakar and Taahira Ayoob. Photos by Sanskriti Bist.

Yum! @vittles.bsky.social

www.vittlesmagazine.com/p/three-sout...

Vittles 2: Lauren J Joseph, Sheena Patel, & Odhran O’Donoghue A discussion of the relationship between food and the erotic, to celebrate the second print issue of Vittles

Sex and food at the LRB Bookshop with a discussion by writers Sheena Patel and Lauren J Joseph whose work is in the new issue of @vittles.bsky.social magazine!

www.eventbrite.co.uk/e/vittles-2-...

Fegato alla Veneziana with Buttery Mash Nick Bramham’s take on the evocative Venetian classic will transport you to the Grand Canal on even the dreariest of winter days. Words and images by Nick Bramham.

As soon as I am allowed to eat offal again I want Nick's Venetian calves' liver and mashed potato !! recipe up now on @vittles.bsky.social

www.vittlesmagazine.com/p/fegato-all...

It’s Fasul and Yes, I’m Saying it Right Monica Cardenas on cooking her mother's dishes after decades of estrangement.

‘“How do we cook this like Mom?” Our resources are our memories, and trial and error. We haven’t had a relationship with our mom for almost twenty years.’

Monica Cardenas on cooking her mother’s dishes after decades of estrangement in @vittles.bsky.social

www.vittlesmagazine.com/p/its-fasul-...

The Vittles 99: The Full List By popular demand.

london is one of the greatest food cities in the world. for the last few years, i’ve been writing this for @vittles.bsky.social: a guide to everything interesting about eating in london right now, from fine dining to diaspora restaurants. i hope you enjoy it!

www.vittlesmagazine.com/p/the-vittle...

The 99 Best Restaurants in London, by Jonathan Nunn The Vittles 99. Part 1: 99–76

First day of a big week of restaurant writing at @vittles.bsky.social: @jonathandnunn.bsky.social ate at c. 3000 London restaurants, showing unhinged commitment to his research (& putting his body through *a lot*) for this incredible public service journalism

www.vittlesmagazine.com/p/the-99-bes...

@vittles.bsky.social

My copy arrived today and I've read a fraction of it. It's more than a magazine, something new that I can't quite define. The writing is dense, beautiful and always fascinating. I've learned loads and I'm not even half way through.

Chloe-Rose Crabtree's Mushroom Stroganoff Focaccia A recipe for fluffy focaccia with pockets of richly flavoured mushroom stroganoff. Words by Chloe-Rose Crabtree. Images by Georgia Rudd.

This was *delicious* when I had it earlier this year – if you are after a weekend baking project, I highly recommend Chloe's mushroom stroganoff focaccia !

www.vittlesmagazine.com/p/chloe-rose... @vittles.bsky.social

by Gan Chin Lin!

@yongtaufoogazi.bsky.social @vittles.bsky.social

Adobo to Bring, Rice to Eat Gan Chin Lin writes about how picnics are grounds for friendship and solidarity among migrant domestic workers in Singapore. Photographs by Gan Chin Lin.

a beautifully reported and important piece on live-in domestic workers in Singapore and the role of the picnics they make for each other to eat in public space on their scant days off:

www.vittlesmagazine.com/p/adobo-to-b...

My new essay on mould, disorder, and trans life in the UK is out now in issue two of @vittles.bsky.social : www.vittlesmagazine.com/p/vittles-is...

Vittles magazine has an interview with me discussing the Michelin Guide in their latest edition (on Substack or by print subscription at £45 a year).

Make Your Own Festive Biscuit Box Quince Bakery’s Anna Higham puts her own spin on the US tradition of cookie gift boxes, with a selection of three quick and easy recipes to bring joy this Christmas

Anna Higham, the genius behind Quince bakery wrote some killer (and very straightforward) Christmas cookie box recipes for @vittles.bsky.social last year – 

www.vittlesmagazine.com/p/make-your-...

It’s especially ironic because the lecture is exactly about the ‘paralyzing cowardice’ of today’s elites.

About universities, corporations and media networks bending the knee to authoritarianism. /4

I wish I didn’t have to share this. But the BBC has decided to censor my first Reith Lecture.

They deleted the line in which I describe Donald Trump as “the most openly corrupt president in American history.” /1

Vittles Christmas Gift Guide 2025 The Bad Food Edition: over fifty silly, fun and delicious gift ideas suggested by the contributors to Vittles’ second print issue.

Screaming, crying, throwing up open.substack.com/pub/vittles/...

Vittles Christmas Gift Guide 2025 The Bad Food Edition: over fifty silly, fun and delicious gift ideas suggested by the contributors to Vittles’ second print issue.

Gift Guide is out!

www.vittlesmagazine.com/p/vittles-ch...

The Myth of Sisyphus Mariam Abdel-Razek asks: why are chefs expected to love what they do? Illustration by Sing Yun Lee.

Such a good piece up today on @vittles.bsky.social by Mariam Abdel-Razek (and incred illustration by Sing Yun Lee, too)

www.vittlesmagazine.com/p/the-myth-o...

🥰

Soft Cooking On complex PTSD and cooking without knives. Words and photos by Hanna Thomas Uose.

Hanna Thomas Uose on complex PTSD and finding a way to cook without knives in today's @vittles.bsky.social

www.vittlesmagazine.com/p/soft-cooking