It’s no secret that we love print… so we are really excited to announce that we’re teaming up with our friends Vittles and FatBoy Zine to bring together the UK’s incredible indie food print media, for one day ONLY.
The fair will take place at St. Giles Cripplegate in the Barbican on April 11th 2026, from 11am-4pm. And it’s free. So far, we have 14 publications and their editors confirmed as attending, however the fair is open to anyone publishing print materials that involve the topic of food, no matter how small. We hope that the fair will be a unique opportunity to connect readers with different publications, help publications find and collaborate with each other, and encourage more people to make that move to print.
To make the fair as accessible as possible, we have collectively taken on the cost of the fair ourselves: it will be both free to attend and free to apply for a pitch. If you are a food publication and wish to sell your magazine, please email us at [email protected] and we will get back to you. Spaces are limited, however, there will be an opportunity for anyone unable to attend to send magazines to us and for us to sell them on your behalf.
Jonathan Nunn from Vittles explains why we’re doing this:
‘Recently, there has been a lot of talk in the media world about ‘the return to print’ – a kind of back-to-the-land movement for people sick of the phrase ‘I’ve started a Substack’. This media shift is certainly A Thing, one that we are a part of, although British food media has been lucky enough to enjoy a decades-long unbroken thread of excellent independent print publications. These publications have offered an alternative to both newspaper supplements and online blogs: everything from the legendary food journal Petits Propos Culinaires (started in 1979 and still going strong) through the eras of A La Carte and Tim Hayward’s Fire and Knives, all the way to today’s rich and diverse ecosystem of magazines and zines that fill in the many gaps legacy media fails to cover. The only thing that this scene has lacked is a centralised space in which to learn about these magazines and buy them, connecting the many engaged readers of food media in the country with the publications they might be interested to read.’
We’re coming up with some fun ideas for exclusive bits for the fair; maybe the famous MSG baggy will make an appearance??
About the Food and Print Fair Attendees
FatBoy Zine
FatBoy Zine is an indie publishing project and a greedy attempt to document Asian food and Culture. Now spanning Six issues, each theme of FBZ varies between specific locations and cultures to more abstract themes about identity and belonging. FBZ combines talented visual artists with insightful writing and delicious recipes.
Founded by London-based Creative Director Chris O'Leary (he/him)
@fatboyzine
Petits Propos Culinaires
Petits Propos Culinaires (PPC) was founded in 1979 by Alan Davidson, editor of the Oxford Companion to Food and his wife, Jane, also a food historian, aided by a circle of friends including Elizabeth David, Richard Olney, Claudia Roden, Jane Grigson, Harold McGee, and Elisabeth Lambert Ortiz. PPC quickly became the UK's pre-eminent food history periodical. During the journal's 45-year history, it has focused on publishing original research, especially historical articles dealing with Anglophone and European food cultures, the history of cookbooks as a genre, biographical studies of culinary personalities, and lexicographical investigations. Alongside academic articles it has always found a space to record memoirs and oral histories and to publish opinion pieces, photo-essays and even original fiction.
Cake Zine
Cake Zine is a literary print magazine that explores art, history, and pop culture through food with work from emerging and established writers. The team is based in New York City and Paris.
Offcuts
Offcuts is a series of zines celebrating the techniques, history, and culture of offal cooking, crafted by chefs Sophie Hambling and Madeleine Sanders. The series rehabilitates forgotten cuts in an unashamed manual, presenting a detailed photographic guide to offal preparation, broken down by organ and animal. This straightforward guidance is for cooks who love offal and aims to change the minds of those who don’t. Exploring one offcut at a time, the series helps you navigate nose-to-tail cooking, bridging the gap between eating offal in fine dining settings and translating this into a domestic setting. Showcasing recipes from chefs and writers worldwide, these shared stories and experiences contribute to their growing community, whilst shedding light on why we should be more resourceful but also look towards the system underpinning how we get our meat.
Cheese Magazine
An independent magazine with global roots, CHEESE puts people and produce at the heart of the stories. The content ranges from engaging and thought provoking essays and personal histories to photo stories: it is fun, researched and personal, and explores the unique all through the wonderful lens of cheese. Founded by Anna Sulan Masing, Apoorva Sripathi and Holly Catford
Table
Table Magazine is an independent annual food and travel magazine dedicated to thoughtful storytelling from the world of food. Through features on chefs, producers, and journeys across different cultures, the magazine explores the people and places shaping the food industry today, with a strong focus on sustainability and mindful practices. Designed as a coffee-table publication, Table embraces a slower pace. Its features are reflective and immersive, encouraging readers to pause, savour the stories, and take time for themselves. Blending food, travel, and personal perspective, the magazine celebrates the beauty of slowing down and reconnecting with the rhythms of good food, meaningful travel, and everyday rituals.
FILLER
FILLER is a self-published food magazine by Holly Eliza Temple, exploring personal experiences and narratives of our relationship with food through each issue’s theme. Issue 09, The Body, examines the bodily (and out-of-body) experiences of food ― from the familiar gestures and rituals of cooking, to the dietary beliefs or superstitions instilled in us by others, or ourselves. What does it really mean to “listen to your body” and what does it say when you do? After nine issues, FILLER continues to grow and respond to the food publishing landscape. In 2026, the publication will expand into an independent publishing house, producing standalone publications and curated collections beyond a periodical format in order to platform more voices with greater flexibility, care and editorial attention.
Texture
TEXTURE is an independent print zine exploring food, identity, and culture through a deeply personal and experimental lens. From home kitchens across London to speculative materials grown from food waste, the publication examines how taste is shaped by memory, migration, labour, and place. Through interviews, homemade condiments, overlooked kitchen labour, recipes, and experimental food materials, the zine challenges fixed ideas of what food should look, taste, or feel like and who gets to define it.
TOMATO EGG
TOMATO EGG is a zine that blends the cultural narratives and creative works of the Chinese diaspora in London through the universal medium of food- specifically, the traditional dish of tomatoes and scrambled eggs. This publication not only explores the dish itself, but uses it as a metaphor to delve into broader themes of identity, nostalgia, and home- creating a tangible experience that invites readers to explore the insightful stories shared by Asian creatives based in London.
Guzzle
Guzzle is an Irish art and food publication founded in Dublin and now based in East London. Each issue takes a prevalent topic and tasks artists and writers with uncovering what our eating habits reveal about it: nostalgia in times of uncertainty, love in a period of global disconnect, home when place feels increasingly difficult to define. It has been sold in 18 cities across 11 countries, appeared at international book fairs, and taken shape as curated dinners and art exhibitions. Issue three launches this month with A Hunger for Home.
Tonic Magazine
TONIC is a premium biannual independent magazine exploring the global culture of drink through long-form storytelling, travel and photography. Combining drinks journalism with cultural reporting, TONIC appeals to readers interested in craft beverages, hospitality, travel and the creative communities.
More to come…
Thanks for reading!
Holly, Helen and Rob xx
