TCO London 09/02/2023 TCO London 09/02/2023

Korea Advice: How Seoul is Addressing Food Waste

South Korea is often held up as a pioneer in food waste management, but does the government need to update and overhaul their schemes?

TCO London 10/01/2023 TCO London 10/01/2023

Why A Leftovers Sandwich Is Like Singapore

When you hear about Singapore you think about these free-trade policies, the welcoming attitude to foreign investment, but you never hear that ninety per cent of land is owned by the government and 85% of housing is supplied by government-owned housing corporations.

TCO London 06/01/2023 TCO London 06/01/2023

Ghetto Gastro: Flavour For Life

They’ve spent the past decade disrupting New York’s culinary scene and Bronx-born culinary collective Ghetto Gastro have recently released their long-awaited debut cookbook. It’s been worth the wait. Black Power Kitchen is much more than a collection of recipes.

TCO London 03/01/2023 TCO London 03/01/2023

A Huge Space Of Waste

During the Christmas period, two million turkeys, five million Christmas puddings, and 74 million mince pies get disposed while still edible, causing almost 270,000 tons of food waste.

TCO London 26/12/2022 TCO London 26/12/2022

Chef’s Table

The Christmas/Thanksgiving leftovers sandwich has mythical status. We all look forward to it, sitcoms have hung whole episodes off it, high street chains even start selling them in October because it’s the best sandwich of the year.

TCO London 17/12/2022 TCO London 17/12/2022

Leftover Rovers Manager: Tom Kerridge

Multiple Michelin star-winning chef, Tom Kerridge, is a massive football fan, so we thought we’d ask him to pick a football team using the Christmas leftovers sandwich ingredients as players.

TCO London 07/12/2022 TCO London 07/12/2022

We Asked Award Winning Author Will Self To Write Us A Story To Open The Brisket Issue

Gone now all soft organic shapes and motions: in the sepia-stained past, come the dinner-hour computers — as they were once known — slid down from high stools in Lothbury, Cornhill and Bishopsgate to breast the noontime smog of ten thousand coal fires, and frequent the wood-panelled…

TCO London 01/12/2022 TCO London 01/12/2022

Massive Waste Of Bread

WE NEED to talk about levain. In the UK we throw away around 24 million slices of bread a day. That’s at least 1 million loaves of bread a day.

TCO London 09/11/2022 TCO London 09/11/2022

How To Make A Sustainable Brisket Sandwich

The most important ingredient in any brisket sandwich is the meat itself. Over in Texas – where they know a thing or two about good barbecue – two ecologically-minded entrepreneurs are taking a scientific approach to producing the perfect brisket.

TCO London 08/11/2022 TCO London 08/11/2022

Salt Bay

If you’re gonna make a proper brisket then you need a lot of salt. So we took a trip to the Bay of Biscay — l’Île de Noirmoutier to be specific.

TCO London 19/10/2022 TCO London 19/10/2022

The Future Of Food

Dr. Irwin Adam Eydelnant sits at the intersection of creativity, science and global food futures. Founder and Creative Scientific Director of Future Food Studio, he divides his time between a futuristic food experience lab in his native Toronto, and a self-sufficient 70-acre farm situated in upstate New York.

TCO London 26/08/2022 TCO London 26/08/2022

Dream BBQ

We asked seven cultural icons what their favourite thing to eat at a barbecue is…

TCO London 22/08/2022 TCO London 22/08/2022

Meat Of The Matter

You’d think someone called DJ BBQ would have a background in fire. But for the ball of energy who’s more normally known as Christian Stevenson, it’s the opposite — he comes from the snow.