Food is brilliant isn’t it? It looks great, smells great, and occasionally it tastes great too. We like food so much here at Amuse that if we’re not cooking it, eating it, watching TV shows about it, or daydreaming about it, we’re probably reading about it.

We tuck into Grace Dent reviews and sleep next to our back issues of the Observer Food Monthly. We’ve only just got over the untimely demise of Lucky Peach, and with that in mind we thought we’d share the seven food magazines we can’t get enough of right now.

Noble Rot

A refreshingly irreverent attitude is what sets Noble Rot apart from other food and drinks magazines. “It is an iconoclastic ride through the best in wine and food culture,” notes food and wine writer Dan Keeling.

Keeling and co-founder cum Master of Wine, Mark Andrew, are the brains behind the witty, tri-annual magazine that oscillates between the serious and the not very serious at all. Gastronomy and pop-culture are continually trusty bedfellows and readers can expect humorous satires, personal storytelling and practical advice on how to find and enjoy the world’s best bottles and dining experiences.

Of the biggest success stories in recent independent food publishing, their spiky take on wine culture is just one part of the Noble Rot empire. Tuck into a copy over a glass or three at their Lambs Conduit Street restaurant, or plonk one in your tote bag along with some very decent plonk from their Broadway Market bottle shop.

Above Sea Level

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Aimee Hartley founded Above Sea Level as an antidote to traditional wine journalism. Rather than focusing on the often-daunting particulars of wine, the annual journal is just as much about the winemakers, photographers, writers and artists at its heart. The inaugural issue documents a rich, visual journey through California; a fresh perspective of behind-the-label stories played out in captivating photo essays and illustrations. Portugal will be the port of call for issue two, out next spring.

“They are subject to the laws of nature – aspect, weather, geology, proximity to mountains and bodies of water, but also to the whim and ambitions of the winemaker,” says Hartley in respect to vines that inspire the magazine’s name. “I’m interested in how nature, place and people all influence one another and the effect that this has on the character of a wine.”

 

Gather Journal

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The James Beard Award-winning, biannual publication Gather Journal has long adorned our magazine racks, the contents of which continually proffer up a splendour of recipes artfully designed to inspire and bring people closer together. The memorably aesthetic beauty of the covers alone makes it feel more like a keepsake than a magazine.

The current edition journey through sight, smell, taste, sound, touch, and intuition with food as the guide. There’s a batch of fantasy sensorial menus, and essays that explore the intimate link between food, touch, and intuition. It’s a magazine for those of us with a genuine curiosity about how food goes beyond the plate. Oh, and their Instagram is a must-follow too.

The Gourmand

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Since its launch in the summer of 2012, The Gourmand has become the go-to title operating at the intersection of art and cuisine. Laden with clean and clever imagery and top-notch writing, it continues to push the boundaries. The current issue might be the only food magazine on the planet to feature Brix Smith Start, ILoveMakonnen and the Savoy, and if that isn’t the sign of a quality publication, we don’t know what is.

Design enthusiasts David Lane and Marina Tweed are at the helm, directing witty sets and beautifully executed graphic designs that only serve to amplify the publication’s in-depth, intelligent content that covers the cultural spectrum with analytic panache.

Tapas Magazine

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By virtue of its atypical and sartorial styling, we’ll let Tapas Magazine keep their slightly self-aggrandising claim that they’ve produced a product “good enough to eat”.

Printed also in English, the bi-monthly Spanish publication appears much more than a gastronomy guide, touting an original format that flaunts celebrity guest contributors against destination recommendations penned by locals. There’s a diverse selection of snacks, starters and mains to keep the keenest of foodies satisfied.

Omnom

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Aiming to do away with the laboured “clean living” tag, Omnom is here to encourage an open conversation around ethical food. As vegetarian and vegan attitudes fast-become the cornerstones of modern lifestyles, Helena Murphy and Ben McCabe show how eating plant-based meals isn’t about expensive ingredients or taking forever over what should be a simple meal.

“Our aim is to encourage and engage with anyone considering eating less meat, whether they are male or female, young or old,’ became their inclusive mantra, having realised there weren’t many blogs or magazines that catered to both male and female audiences. Amongst other tasty meanderings, the first issue takes us through some finings-free beer at Beavertown Brewery and a conversation with veggie bar The Full Nelson. The upcoming second issue promises to answer the question of what veganism can learn from other activist movements to drive positive change.

Root + Bone 

London based Root + Bone might be a free magazine but the team behind it haven’t ever compromised on quality. Launched in 2013, and now with a circulation of around 35,000 copies every issue, the focus is on inventive chefs and innovative restaurants.

The current issue features interviews with Mark Hix and the team behind Brixton institution Salon, as well as an anti-knife and fork diatribe courtesy of Andrew Clarke, head chef at the forthcoming Shoreditch spot St Leonard’s. Spiky but serious, Root + Bone is always worth picking up.

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Main image: Cover of Tapas Magazine

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