TOAST Magazine

Food & Drink

Interviews with innovative chefs from around the globe. Seasonal recipes by cooks and food writers, for eating well and entertaining at home.
Traditional Cuisine & Native Ingredients

There was one school meal which used to really stand out: two slices of corned

8 years ago
Pink & Peppery

Like many children, I grew radishes in a tiny plot at the far end of our family

9 years ago
Three Sweet Herbs | Jessica Seaton

Sweet Cicely, Sweet Woodruff and Lavender.Three herbs that bring their various

9 years ago
Saffron Buns by Jessica Seaton

Saffron cakes are common across the Mediterranean and in Scandinavia, but in

9 years ago
Lettuces, Faustus And The Moon

Can it really be true? Surely it must be an alternative fact? Can people really

9 years ago
Gather Cook Feast

Jessica Seaton's new book,Gather Cook Feast, celebrates the connection between

9 years ago
Destination Dining

Brothers douard and Andr published their first restaurant guide in 1900. It

9 years ago
Where The Pancakes Are

Rachel Walker talks to Patricia Trijbits, who recently launched the

9 years ago
Spelt Fruit Tart

This recipe is from Sanda Vuckovic Pagaimo author of Little Upside Down

9 years ago
Where To Eat Game

Gone are the days that wild game is associated with shooting lodges and stuffy

9 years ago
Elvis in Munich & Sour Beef

The first, and only, time I have been to Munich, it was for one day only. My

9 years ago
Christmas Dinner

Proper Christmas dinner turkey, cranberry sauce, Christmas Pudding, brandy

9 years ago
Cookie Dough Slice by Anna Jones

Anna Jones is a very bright young cook and food writer who has worked with many

9 years ago
Salted Almond Chocolate Bars by Anna Jones

Anna Jones is a very bright young cook and food writer who has worked with

9 years ago
Matsutake Mushroom | An Autumn Aroma

The great American composer John Cage wanted his music to be an exploration of

9 years ago
Bonfire Night Dinner

My grandmother, who came from Lewes, in Sussex, spent the last twenty years of

9 years ago
THE SOUFFL

Let's consider the souffl. Why? It's an obsession of mine, albeit a minor

9 years ago
PAN BAGNAT

Picnic time! Well, it is as I'm writing this, though maybe by the time you read

9 years ago
ELDERFLOWER SEASON

Grab a basket and a pair of scissors. Put on your straw hat (for the sun is

10 years ago
Pouring Cider From A Great Height

Our regular food writer, Orlando Gough, set off with James Seaton and Boyd Webb

10 years ago
A RECIPE FOR BAKED WHOLE FISH WITH ROASTED LEMON, POTATO & DILL

Claire Thomson, columnist forThe Guardianand author ofThe Five O'Clock

10 years ago
Celebrating Wild Garlic Season

If you go down to the woods today, you're in for a big surprise head for the

10 years ago
Fast Food Slow Food

It's a commonplace that the pace of life is increasing, presumably something to

10 years ago
MAY CONTAIN FOOD

Let us thank our mother For cooking the food we see at our table, For

10 years ago