Vittles | Substack

Interviews

Long form interviews with chefs and food writers .

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Salt Bae, palatable Kurdishness, and the invisibility of Kurdish restaurants

Oct 29, 2021

On starting food writing, clichéd words and other problems

Oct 22, 2021

London's best biryani, memories of Johor, and food as communication

Oct 8, 2021

The Ballad of JFores ─ a pretty pedantic and specific dude

Sep 24, 2021

A conversation with Alex Gkikas, Vasilis Chamam and Dimitris Blachouras

Jun 4, 2021

Finding new restaurants, heroic eating and menu reading,

May 7, 2021

The Uncertainty Mindset, R&D chefs, quality, and the reshaping of the restaurant

Apr 30, 2021

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