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Chapter 1
Silo
We sit down with London-based Ryan Walker, head of fermentation of zero-waste restaurant Silo, to learn more about the complex processes that turn ingredients into ferments.
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Chapter 2
An ode to soup
Monocle contributor Angelica Jopson tells us why spending time stirring the pot can warm the spirit as well as the belly.
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Chapter 3
Menu news
The Week’s top food and drink headlines
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Chapter 4
Wine of the month
Our in-house wine expert and sub-editor, Chloé Lake, tells us about a wine that exemplifies the importance of aging in a bottle. This week’s pick is a Château des Annereaux, Lalande de Pomerol 2007.
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