CON­TRIB­U­TORS

Esquire (UK) - - CONTENTS -

Matthew Fort

“There seems to be a ten­dency among restau­rant crit­ics to moan about fine din­ing,” says food writer and com­men­ta­tor Fort. “That’s like say­ing, ‘I love the theatre but draw the line at Shake­speare.’ Like most peo­ple, I sus­pect, I revel in the theatre of fine din­ing and the sense of be­ing cos­seted it should give.” He states his case for fine din­ing on page 124. Fort has writ­ten for The Guardian, judges on BBC2’s The Great Bri­tish Menu, and blogs at Fort on Food.

Max Olesker

“Never let it be said that I won’t eat dan­ger­ous quan­ti­ties of can­nel­loni and chips for a good story,” says the contributing edi­tor, who pro­vides both a culi­nary com­pen­dium and a glimpse into a Lon­don café of cultish sta­tus. “Im­mers­ing my­self in the vi­brant, chaotic world of fam­ily-run Ital­ian café E Pel­licci for a month was an ex­haust­ing joy; by the end, I’d picked up friends for life (and, quite pos­si­bly, heart disease).”

Joe Dun­thorne

“When I travel to a new coun­try, I fan­ta­sise about how to gain deep in­sights into the lan­guage, cul­ture and his­tory,” says writer Dun­thorne. “And I am al­ways dis­ap­pointed. At the end of two months in Shang­hai, I had pro­found knowl­edge of just one thing: the soup dumpling.” But that’s lucky for us, as he can tell us all about xi­ao­long­bao on page 106. Dun­thorne’s works in­clude Sub­ma­rine and his lat­est book, The Adul­ter­ants (Hamish Hamil­ton), is out now.

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