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.
Three Sweet Herbs | Jessica Seaton

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

8 years ago
Saffron Buns by Jessica Seaton

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

8 years ago
Lettuces, Faustus And The Moon

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

8 years ago
Gather Cook Feast

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

8 years ago
Destination Dining

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

8 years ago
Where The Pancakes Are

Rachel Walker talks to Patricia Trijbits, who recently launched the

8 years ago
Spelt Fruit Tart

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

8 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

9 years ago
Pouring Cider From A Great Height

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

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

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

9 years ago
Celebrating Wild Garlic Season

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

9 years ago
Fast Food Slow Food

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

9 years ago
MAY CONTAIN FOOD

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

9 years ago
Chocolate, Prune and Rye Cake

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

9 years ago
Q&A WITH TIOSK TEA

TOAST has worked with TIOSK, modern makers of tea in London's Broadway Market,

10 years ago