Questions of Taste: Martin Berg
Head chef at ARKET, Martin Berg, talks to PORT about their new plant-based and sustainable Spring menu
Subscribe to Port Magazine annually and receive each issue to your door.
Get PORT in printFood & Drink
Kitchen Provisions
Port takes a look at the newly opened kitchen craft store at Coal Drops Yard
Questions Of Taste: Raymond Blanc
Port talks to one of France and Britain’s best loved chefs about his childhood in rural Franche-Comté ahead of his fourth outing at Royal Ascot
Beaufort Bar’s Overture
The Savoy’s Beaufort Bar pays homage to its theatrical founders and offers up three cocktail recipes
Questions of Taste: Merlin Labron-Johnson
The UK’s youngest Michelin-star chef discusses sustainable fine-dining and cooking for refugees
Blood Cake
For the latest issue Port’s food editor, Fergus Henderson, cooks up a warming winter dish with his team at St. John – blood cake and fried eggs
Whisky In The Jar
Clare Finney talks to East London Liquor Company about their ambitious plans to revive the capital’s whisky scene
Questions of Taste: Anthony Heard
The founder and cheesemaker-in-chief at Kupros Dairy discusses design, dialect and the challenges of making Cypriot cheese in London
A Finnish Midsummer
Bre Graham discovers the flavours behind a traditional Finnish midsummer in Lapland
Park and Hide: Ollie Dabbous
Port meets the celebrated chef behind one of the most talked about London restaurants in recent years
The Art of Carving: Simpson’s in the Strand
Port speaks to Manzil Diniz – the master carver of Simpson’s in the Strand – about continuing 190 years of tradition
The Still Star: Bombay Sapphire
Port discovers the botanicals, stills and Thomas Heatherwick-designed greenhouses at Bombay Sapphire’s Hampshire distillery
Yakitori
Natalie Lee-Joe extols the democratic virtues of the uniquely Japanese grilled chicken skewers, with a recipe to try at home
Oranges and Lemons
Ex-director of the Tate Modern Vicente Todolí reflects on his passion for citrus fruit
A Journey To Raasay
What happens when a new whisky distillery opens on a tiny, remote Scottish island?
A Taste of Japan: Ginger Infused Greens and Vegetables
Acclaimed food writer Nancy Singleton Hachisu reflects on the vitality of tradition in the country’s unique culinary culture
Remixing the Espresso Martini
Martin Hudak, head bartender at the Savoy’s American Bar, takes Port through three new cocktails that reinterpret the Soho classic
Questions of Taste: Gary Foulkes
Gary Foulkes, head chef of Michelin-starred London fish restaurant Angler, explains why British seafood is the best in the world
The Bistro: Art and Eating
George Upton reflects on the bistro, the humble eatery that has spawned revolution, artistic movements, and a uniquely Parisian way of life
Questions of Taste: Alex Atala
The multiple Michelin-star chef and Jiu-Jitsu brown belt talks sustainability, success and the riches of São Paulo