Alissa Timoshkina
Food writer, chef, author of Salt and Time and founder of Kino Vino, a cinema and supper club series.
Alissa Timoshkina's career in food started from a different path. After completing her PhD in film studies, Alissa Timoskina founded Kino Vino, a supper club where guests watch a film chosen by Alissa and eat a dinner (often cooked by an esteemed chef) inspired by it. Kino Vino has established a reputation as one of London's most orginal projects. Alissia is the author of Salt & Time: Recipes from a Russian Kitchen a beautiful book that transforms perceptions of Serbian foods.
Some food related articles for you to enjoy…
Anyone who knows me well knows that I am a bit of a nerd about etymology and the origins and history of words and how their use and meaning gets changed and corrupted over the years and across continents.
Therein lies the root and inspiration behind this article.
I’m thrilled to present you with a list very close to my heart. Some, I’ve had the pleasure of visiting and relishing their beauty. Others, I’ve simply come across on Instagram and imagined myself there, amongst their four walls, adding delicious items to my basket.
Discover the kitchen equipment chefs Tom Hunt, Gill Meller, Trine Hahnemann, Chris Roberts, Honey & Co’s Sarit and Itamar and Xanthe Gladstone can’t live with out.
From her new cookbook, One, Anna Jones lists how to prevent food waste at home.
Honey & Co. discuss their secrets to sourcing the best fruit and vegetables, what to expect from their new cookbook and the meal they are most looking forward to cooking for friends.
“Gone are the days of Moretti or Heineken on tap. This is the age of the can, whose price makes the old blokes in the corner wince.”
Amateur and professionals alike, meet the Lockdown Loaf Club members. Recipes, stories, words of advice and good pictures shared.
Read how brothers, Kit and Matt, created a modern drink from the world’s oldest alcohol. We discuss the challenges of bringing something new to the market and the symbiotic relationship of their mead with nature.
“Bread is universal greed and love and comfort and generosity and although it varies from country to country, the differences are pretty minimal.”
Join the Lockdown Loaf Club. Win prizes! Send us your stories, images, ideas, recipes, jokes, drawings, poems and films about baking.
Grace has been stunning the nation with her natural ability to create astonishing flavour through innovative and traditional British Indian vegan cuisine. Here she provides her top 5 tips on using spice.
Learn how to make delicious gnocchi with Xanthe Gladstone.
Karen O’Donoghue, founded of Happy Tummy Co, tells us about four ancient grains that can benefit our diets hugely.
Natural Born Wines: Introducing five natural wines to drink now.