£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). Think 'long lunch' interviews, famous creative types describing their gastronomical milestones, love letters to favourite vintages, wine regions and restaurants, and a celebration of all that is great about dining out.
Issue 38
From the Publisher:
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.