About Bread & Oysters

The Food Writer's Cooperative is an online magazine featuring news, views and mus(ings) from the world of food, past, present and future. It is run by freelance food journalists Christopher Hirst, Carolyn Hart & Emma Hagestadt, find out more about them below...

whats-hot
18 November 2017

What’s New plus… Five great places to celebrate Thanksgiving in London

What's Hot / What's Not

Wigan Central Finalist in this year’s Camra Pub of the Year awards, Wigan Central is a modern two-room pub housed in a 19th century railway arch between Wigan Wallgate and Wigan North Western Stations. It majors in real ales and continental beers, a beer club and, uniquely one imagines, has its own live screen displaying […]

About Us

Bread & Oysters is an online magazine featuring news, views and mus(ings) from the world of food, past, present and future. It is run by freelance food journalists Christopher Hirst, Carolyn Hart and Emma Hagestadt, find out more about them below...

 
carluccio_veg_day6_11346_greenv2
12 November 2017

Remembering Antonio Carluccio

The Questionnaire

Commendatore Antonio Carluccio OBE,  Italian chef, restaurateur, godfather of Italian gastronomy The cookbook that has most influenced your cooking Scienza in cucina e L’arte di mangiar bene by Pellegrino Artusi The food of love… What would you cook to impress a potential date Something simple but utterly delicious, for example, scrambled eggs and white truffle for […]

what's-hot
9 November 2017

What’s New plus… Five of the best pre-Christmas treats

What's Hot / What's Not

Rochelle Canteen at the ICA The wonderful Rochelle Canteen based in an ex-school-bike-shed in Shoreditch has opened a second venue at the ICA on the Mall. The space was originally intended for artists, writers and scientists to debate new ideas, now  its stripped back modern interior  houses a bar and canteen serving RC staples such […]

nklas3
31 October 2017

Q&A Niklas Ekstedt

The Questionnaire

Niklas Ekstedt, Swedish chef, restaurateur The cookbook that has most influenced your cooking If I absolutely had to pick one, it would be White Heat by Marco Pierre White. While I was at culinary school, we studied mainly old-school, French and prestigious cookbooks that were all quite similar. White Heat was full of energy, inspiring […]