This issue we’re taking a look at staff
food – aka the family meal – a part of the hospitality industry that is often overlooked. Soho House is on a mission to
make staff food better around the world; find out more on page 26. We’ve also got some brilliant barbecue recipes, so if
you fancy some sticky chicken wings, co ffee-rubbed pork chops, spicy slaw or tasty ribs, head to page 20. As always, we’re
keeping up with Soho House’s cooking competitions, and this quarter there’s a new one just for sous chefs, as well as the
junior chefs taking each other on at Westminster Kingsway College. We’re also catching up with all the other food news -
from retro food for a Great Gatsby screening, to a chefs’ trip to Central California’s most innovative farms. Tuck in!
