"...there are so many other cultures under the umbrella of Judaism and that alone motivates me to learn more."
"Dr Jessica B. Harris, Adrian Miller, Michael Twitty…all of these authors write in a way that makes me want to tell stories that reflect my heritage and also make me want to show that Black food isn’t a monolith."
"Cooking over fire is a very popular technique in Thailand, mainly due to limited wealth and many families living in small villages with little or no access to domestic kitchens."
We couldn’t make Pit without our wonderful group of writers, illustrators and photographers. To highlight their contribution to our magazine, this is the first in a series of features where we concentrate on them
Michael Driver illustrated the cover of the sought after, now sold out, Issue 01 of Pit
Chefs Aaron Webster and Remi Williams started their roving restaurant Smoke & Salt to celebrate ancient cooking techniques — you’ll currently find them cooking in a shipping container in Pop Brixton. We caught up with them to find out about their love of barbecue and to pick their brains for pro tips!
We caught up with a familiar face on the barbecue judging circuit, Andy Williams, who was certified a Master Judge by the Kansas City BBQ Society in 2018. He told us how he fell into judging professional barbecue, and what he sees for the future of competitions
Chef Elliot Cunningham runs a pop up called Lagom, currently in residence at Mother Kelly’s in East London. We caught up with him to find out why he loves to barbecue