With a name that recalls the Botrytis Cinerea, the noble grape rot that gives life to incredible wines, Noble Rot it could only be an incredible magazine dedicated to the nectar of Bacchus and its intriguing combinations with food.
Founded in London in 2013 by Dan Keeling and Mark Andrew, the most incredible culinary challenges have taken place in the pages of this quarterly magazine: since its launch it has seen chefs Pierre Koffmann, Fergus Henderson and Yotam Ottolenghi compete with Keira Knightley, Caitlin Moran , Brian Eno and Francis Ford Coppola, blurring the lines between gastronomy and the creative arts.
Dimensions: 17 x 22.5
Cover: soft
Number of pages: 112
English language
In this number:
- we present the ultimate truffle guide for wine lovers, with tips from Kermit Lynch, Clare Smyth, Brett Graham and Carlotta Rinaldi (whose interstellar Barolo is celebrated by our truffle pigs on the cover).
- Meet some of Burgundy's most exciting new winemakers, including Charles Lachaux of Arnoux-Lachaux and Domaine Dandelion.
- We interview writer Irvine Welsh who, prior to Trainspotting, worked as a wine columnist for Marmalade magazine (typical Welsh title: "We British alcoholics are bananas for bubbles"), a near-death experience in a Californian swimming pool and the positive effects of European immigration on British food culture before you-know-what.
- We take a tour of the best restaurants and wine bars in Paris, including Septime and Parcelles. Let's take a look at how many venues have overcome the challenges of the last 18 months and what's new on the scene.
... and of course we visit many restaurants around the world.