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Subscribe to Port Magazine annually and receive each issue to your door.

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  • art & photography
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  • horology
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Food & Drink

Questions of Taste: Chef Wayan

At Kaum in Bali’s Desa Potato Head, Wayan Kresna Yasa brings ancestral recipes from over 600 Indonesian islands to the table – and shares one with us. Here, the celebrated chef talks tradition, technique and how a spicy pomelo salad can carry the soul of a celebration
Food & Drink

Silo: A Decade Without Waste

Marking ten years of Silo, chef Douglas McMaster hosted a one-night celebration with artist Joost Bakker, broadcaster George Lamb and chef Thomasina Miers to reflect on food, climate and what comes next

Food & Drink

AngloThai

After a decade of pop-ups, husband-and-wife duo John and Desiree Chantarasak opened their first permanent restaurant in late 2024 – a 44-cover space in Marylebone that earned a Michelin star within three months. Here, John speaks about balancing Thai and British ingredients, the power of patience, and how the kitchen became a reflection of his dual heritage

Food & Drink

Measured in Bronze

For the third chapter of The Dalmore’s Luminary Series, architect Ben Dobbin distills landscape, whisky and tensegrity into a twisting, dynamic sculpture unveiled at the Venice Architecture Biennale

Food & Drink

Reheated, Reimagined

Msakhan is a living archive of Palestinian tradition and family

Food & Drink

From Cane to Craft

A visit to Antigua Guatemala, where Zacapa gives Port an inside look at its blending techniques, altitude-aged barrels and the women behind its handwoven bottles

Food & Drink
Food & Drink

Questions of Taste: Endo Katzutoshi

The lauded chef discusses one of his flurry of recent openings, Kioku When I arrive at […]

Food & Drink
Food & Drink

Pull the Fruit Apart

A visit to the first of California’s orange trees In 1873, three citrus seedlings arrived in […]

Food & Drink
Food & Drink

The Last Bastion

The proprietor of the legendary eponymous Soho haunt – Andrew Edmunds – looks back at over 35 years of business

Food & Drink
Food & Drink

Silo: Closing the Loop

In an industry plagued by excess, Douglas McMaster’s zero-waste restaurant is an exercise in imagination

Food & Drink
Food & Drink

Nature and Nurture

Award-winning chef Merlin Labron-Johnson reflects on the joy of growing his own produce

Food & Drink
Food & Drink

Questions of Taste: Niklas Ekstedt

The Swedish chef instrumental in the development of Nordic Cuisine talks about tradition, fire and his inaugural food festival on the island of Fjäderholmarna 

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