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The capital's largest food and drink mag. It's London, one bite at a time.

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Foodism Issue 67 – the Home Cooking issue – is here! The mag has arrived in letterboxes, stores, transport hubs and select venues across London.

Foodism turns its focus to the kitchen table. This issue explores the shifting culture of home cooking – how we shop, cook and eat now – through a mix of nostalgia, technique and changing habits.

We look at the restaurants that have endured and what they can teach us about longevity, revisit the rise and recalibration of vegan dining, and unpack the renewed push towards nose-to-tail eating at home. There’s practical inspiration throughout, from mastering Neapolitan-style pizza in your own kitchen to foraging with chefs and bringing those ingredients back to the plate.

Elsewhere, our drinks pages and regular sections offer the tools, bottles and ideas shaping what and how we cook, while our travel features – from Segovia to British Columbia – explore the traditions that continue to influence domestic cooking. Taken together, the issue is a portrait of home cooking today: informed, ambitious and constantly evolving.

Haven't managed to get your hands on a copy? Order it now at the link in our bio. by @foodism

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4 months ago

The clocks are going back – but shorter days are just an excuse for longer dinners.

Endo Kazutoshi's return, the follow-up to Cloth, and the first Dishoom south of the river are among London’s newest openings this October.

Click the link in bio to read the full list. by @foodism

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3 days ago

LOBSTER ROLLS RETURN THIS WEEKEND!

This Fri / Sat / Sun - for the final time - the love child of Mondo and Maine could be yours. Just come on down to the cafe and order up. 50 per day, selling in the evening too as long as we’ve got the stock. GOT to get rid of all this lobster!

EVERY roll comes with TASTE OF MAINE crisps! SHIPYARD beer! LOBSTER bib!

WHOOPIE PIES and BLUEBERRY SLUSHIES on offer!

Let us roll it to ya! by @foodism

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15 days ago

🚨 ITS TODAY! 🚨

DIAL M FOR MONDO BABY it’s lobster roll time! ☎️

Beautiful Pembrokeshire lobster!
Mondo’s bespoke fluffy & toasted rolls!
dressed with:
- burnt lemon & wasabi mayo
- Red stem pickled ginger
- tobiko & chives (for ur health)

This HOTLY anticipated luxury collaboration - with @visitmaine & @foodism - is landing at Cafe Mondo for lunchtimes this weekend (Fri/Sat/Sun) and next - that’s 25th/26th/27th and 2nd/3rd/4th, from 1200. We’ll have 50 available each day; we expect them to sell out so arrive earlier during lunch service to avoid disappointment.

Rolls are only available as part of the MAINE MEAL DEAL: that’s a stuffed lobster roll, a bag of Extremely Nice and delightfully American ‘TASTE OF MAINE’ potato chips, a can of @shipyardbrewing pale ale, and an elegant lobster themed bib - the meal deal is £26.

PICK UP THE PHONE! LOBSTER CALLS BUT ONCE!!

🎥 @ali_ofg Count Content 🧛🏻‍♂️ taken in Camberwell by @foodism

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21 days ago

CAFÉ MONDO X VISIT MAINE | 25–27 Sept & 2–4 Oct

Thought you had to cross the Atlantic for the best lobster rolls? Think again. Foodism has teamed up with @cafe_mondo_se5 and @visitmaine to bring a taste of Maine to London – a lip-smacking, Maine-style lobster roll you can get your claws on for two weekends only: 25–27 September and 2–4 October.

THE SANDWICH
Sustainably-fished native Welsh lobster + finely diced kohlrabi and a wasabi & burnt-lemon mayo + red-stem pickled ginger, tobiko roe and fresh chives + butter-toasted sesame rolls, baked in-house.

THE EXTRAS
Every lobster roll comes as part of a Maine meal deal – that's a lobster roll, a pack of imported Taste of Maine chips, a Shipyard pale ale (brewed in Portland, Maine) and your very own lobster bib!

STILL HUNGRY?
Café Mondo will also be whipping up boozy blueberry crush slushies (any fool knows the blueberry is the official berry of Maine) and Maine's official state treat – the whoopie pie. Two chocolate cakes with mallow cream squished between them.

WHERE
42 Peckham Rd, London SE5 8PX

Poster stitched by @springuine by @foodism

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24 days ago

The SUSPENSE is OVER - SIT DOWN NOW lest you STAGGER at the news!

We’re running a completely handcrafted lobster roll at the cafe over the next two weekends! 25-27 Sept & 2-4 Oct! That’s NEXT WEEK! And it’s all thanks to THE GREAT STATE OF MAINE!

Sustainable welsh lobster!
Butter toasted sesame rolls, baked in house!
Mild Japanese accenting on the sandwich to support the delicate flavour of the lobster but never to overwhelm!

BUT THAT’S NOT ALL!

We’ve been hand selected for this task by the good people at @foodism who are working with @visitmaine to champion the glories of MAINE - someone must have told them we earnestly love L.L Bean, Stephen King, and regional tourist boards.

This is all about giving London a taste of the legendary Maine Lobster Roll - our understanding is that every shack at the docks is chopping up fresh lobsters and tossing it in mayo like it’s going out of style - but they’re ALSO laying on a load of extras.

EVERY lobster roll will come as part of a MAINE MEAL DEAL - that’s a LOBSTER ROLL, a pack of IMPORTED TASTE OF MAINE CHIPS, a SHIPYARD PALE ALE and your very own LOBSTER BIB!

We’ll also be whipping up boozy BLUEBERRY CRUSH slushies (any fool knows that blueberries are the official BERRY OF MAINE) and Maines favourite dessert - THE WHOOPIE PIE! Two chocolate cakes with mallow cream squished between them! WHY - because we CAN!

(The roll is crazy good. For each one we toss plump, fresh lobster with finely diced kohlrabi and a wasabi & burnt lemon mayo - garnish that with red-stem pickled ginger, tobiko roe and fresh chives. DELICATE and SUPPORTIVE)

This has been a blast every step of the way and we’re v excited to get to shout about it. We’re real proud of the food and we’re real glad to have got to shoot a HIGHLY POLISHED PROMO - thanks @ali_ofg on 📹+🎶.

What a hoot!
See you soon! by @foodism

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a month ago

EXCITING CALL - from a VERY SPECIAL STATE - coming through on the BIG RED LOBSTER TELEPHONE!

More info will be shared with you all - not NOW - but SOON

BEST BEHAVIOUR EVERYONE 😬😬😬

📹: @ali_ofg by @foodism

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a month ago

As Londoners get re-accustomed to darker evenings, back-to-school scaries, weekends hinging on the success of 11 grown men on a field, and actual rain, there's solace to be found in the quality of the first batch of Autumn openings.

From the Anatolian spot that has everyone jostling to get a table to classic French dining and a new ramen spot, we've rounded up the best openings hitting London this September.

Click the link in bio to read the full list. by @foodism

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a month ago

Lebanese cuisine is among the oldest in the world, its roots tracing back to Phoenician traders who carried olive oil, wine and bread across the Mediterranean. In the intervening years, Ottoman and French empires and Arab traders have each left their own mark on the table, incorporating spices and techniques. But today, it also remains an intensely personal food culture, deeply embedded in daily family life.

In his debut cookbook, chef and owner of Lebnani Jad Youssef opens his own kitchen – sharing over 80 dishes.

Click the link in bio to read four recipes from Youssef's book. by @foodism

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2 months ago

"Using a plate to slice through suckling pig is commonplace throughout Spain, but it was here at Mesón de Cándido that the tradition was born. It’s said the original Cándido López, grandfather of today’s chef, didn’t have a knife to hand, so he cut the meat with a plate, before accidentally dropping it. Smashing is optional, but the custom of cutting with a plate has become symbolic of just how tender the pork is."

@laurapricewrites heads to Segovia with chef Nieves Barragán Mohacho to discover the history and ritual behind Spain’s iconic suckling pig.

Click the link in bio to read the full feature. by @foodism

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2 months ago

A few pictures from the night @visitzurich came to West London.

Back on 16 June, @corinschmid – head chef at @drei_stuben and @the_artisan_zurich – crossed the Alps to cook four hands with @canal.canal.canal's @lewis.de.haas, for the first of our An Evening with Foodism dinners. Modern Swiss cooking, seasonal produce (including herbs smuggled over in Corin's suitcase from Drei Stuben), and a flight of Swiss wines you'd struggle to find this side of the border.

If you missed out on this dinner, more to come soon – so watch this space.

Photography by @brenmop by @foodism

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2 months ago

"To cook pizza in a pizza oven is to live on the edge. At close to 500ºC, the stakes are high. A lack of confidence in your technique can be perilous. A Neapolitan-style pizza cooks in just over a minute; five seconds too long can leave one side blackened and burnt. If the dough is overhydrated or the stone isn’t hot enough, the base can tear and catch. But while the process is fraught with tension, when it’s going well – dough rising to meet the flames, toppings bubbling, base sliding easily on and off the paddle – there’s nothing quite like it," says writer Mike Gibson.

Restaurant-quality pizza is no longer limited to pizzerias. Thanks to a new generation of pizza ovens and equipment, making great pizza at home is now within reach for millions of home cooks. He explores the rise of the home pizza movement and the gear behind it.

Click the link in bio to read the full feature. by @foodism

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3 months ago