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
Number of pages: 112
ISSUE 25 - CHIANTI NOT CHIANTI
In this number:
- we flee to Tuscany to meet an exciting young generation of Chianti Not Chianti producers, including Montevertine and Tenuta di Carleone.
- welcome to Edinburgh dark comedy master and Trainspotting author Irvine Welsh. He tells us how Covid restaurant closures forced him to improve his cooking skills and gave him a new perspective on the less recreational uses of cooking.
- listen to Margot Henderson's "Greatest Ever Meal" at Le Baratin in Paris.
- the author of the film An Education, Lynn Barber, writes about the discovery of luxury food and restaurants.
- we ask some of our wisest drunkard friends what they would buy to start a winery under £ 500