Publishing
When I first had the idea of creating an independent wine and food magazine I was driven by a sense of enquiry and a wish to engage with the real as much as with the romantic.
My wish was to return to a dialogue that examined the simplicity and originality of context, highlighting methods and traditional flavours that reach beyond the merely innovative. I felt that the publication could also provide insight and explanation, as much with powerful imagery as it could with words.
I am not alone on this voyage and have been joined by a chorus of independent and incisive voices from around the world – writers, artists and photographers – whose contributions provide rich and varied perspectives.
We seek out and examine the essence of all we eat and drink, be it from the farm, the sea, the vineyard, the market, the kitchen or the restaurant, all in the belief that an understanding of place, and a respect for culture, can provide an important key to delicious tastes.
The principle purpose of all we eat and drink is to provide refreshment and nourishment. It must never do anything less, but we believe it can do so much more. We will reappraise accepted facts, challenge received assumptions, educate, inspire and amuse.
You hold in your hands the first issue of our venture together – independent and thought provoking, with inspiring prose and beautiful imagery, unsullied by pages of advertising.
We are delighted that you are joining us on this voyage of discovery. June 2015
Publishing blogs
Don’t tell me how to run my art school
Don't tell me how to run my art school is a new publication recording the unfolding events of an art school in Guilford in 1968. It is written by Claire Grey with photographs by John Walmsley Claire Grey writes; '1968. There is a war that the Americans are losing....
Last of the Independents – Blog.
Even Good Wine’s all Boxed-In Nowadays Posted on September 27, 2012 I never thought I’d write this headline or piece, but these last few months I have bought and enjoyed wine in boxes. Never say never, as the expression goes. I have been happily buying and enjoying...
Burroughs Intro categories
Burgundy Of all the world’s most important wine regions, Burgundy is regarded as the most difficult to comprehend. Burgundy (or Bourgogne to use its French name) runs down the eastern side of France, from Chablis in the north to Lyon in the south, with the renowned...
Farinella
We live in times where simple ingredients are often ignored. Memory and custom are fragile – traditions can be lost. Even the humblest of seeds such as the chickpea can be overlooked, but as we discovered in Puglia recently, there is still a food tradition that...
Chapons or Capon
Chapons or Capon In an age when a Capon means to most no more than a large chicken – a hybrid allowed to feed on for 10-12 weeks to become a heavyweight – we travel to Burgundy to discover the genuine Chapon and his female counterpart, the Poularde. These birds live...
Burroughs Wine List
Exciting wines are never just one-trick ponies. The best are an articulation of three constituent parts; the grape variety, the place it is grown and the producer who cultivates it. When these three ingredients are both seamlessly balanced and exhibit mutual accord,...