Tabled
Julia WatsonFood stories (sometimes indigestible) that might change the way you eat, the history of ingredients, and travel tales about unexpected meals, with recipes.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 304 | Founded | 6 years ago | Last Issue | 5 days ago |
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Orange you too hot to eat?
Photo by Erol Ahmed on Unsplash
With London a leaden furnace, heat pressing down on the city like an iron on a laundered shirt, what to serve to friends you’d lie in the middle of the road for (if that were any use to anyone) to spark even...
Supermarket stoned fruits are the pits
Photo by Milan Chudoba on Unsplash
Why aren’t we revolting against supermarkets’ revolting trend for selling us ‘home-ripening’ fruits as though they were doing us a favour? Fruit syndicates globally elect to pick them when they are still...
By Georg(ia), what sumptuous food!
Such a canny invention, the Small Plate. Besides being more profitable for a restaurant’s bottom line in these straightened hospitality times, it appeals to our grazing instinct and those dim sum-type desires we harbour for the chance to sa...
Bottoms up but a clear head
The languid stretch between early and late summer is one of those times of year - Christmas is the other - when cocktails are called for, to go with hanging around barbecues and beach boardwalks.
Campari Spritz and the distant Acropolis fr...
Old Macdonald Had A Farm, E-I-E-I-- Oh! my giddy aunt!
Photo by Stephen Talas on Unsplash
Despite spending weekends and holidays in the countryside while growing up, I don’t suppose I gave any thought to where the meals my mother put on the table came from. We were surrounded by farm land. But...
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The writers behind this newsletter.
I've filed on food globally, published The Bruno Cookbook and Bruno's Garden Cookbook, both winners of Gourmand International’s World's Best French Cookbook, and Bruno's Cookbook, and eaten my way round most of the world.
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