£12.00
Noble Rot is the quarterly magazine for great wine and food writing where gastronomic delights meet some of the finest stars in the creative arts (much like they do in the Noble Rot restaurant in London).
What grabbed us about this issue...
Felicity Cloake lauds salt as the most important element in good cooking, Simon Hopkinson revels in the perfection of eggs and Stephen Harris asks why many diners consider drinking anything other than filtered tap water to be a pretentious waste of time.Dan Keeling profiles the Basque Country’s Txakoli and meets the growers reinvigorating Chianti Classico and Rioja, Alice Feiring celebrates house wine, Slutty Cheff reveals her homely delights and The Yellow Bittern’s Hugh Corcoran hails a plate of home-grown green beans dressed in butter as the perfect lunch.
Who is Noble Rot for?
Food, drink and good company are hard to beat, and Noble Rot excels at all three. The writing is intelligent, entertaining and inclusive, while the playful illustrations add to its joyful spirit. It's made for people who like trying new things whether that be a restaurant or a travel destination. It's a celebration of all that is great about dining out, from interviews with famous creatives as they describe their gastronomical milestones and looks inside restaurants and recipes.
Type: Considered, illustrated read.
Pages: 41
Instagram: @noblerotmag