Serviette #6

Serviette is a magazine about food, but not just about the food we eat.

It’s about the themes, ideas, conversations and connectivity around the cycle of our food; the language, culture and transformative possibilities of the future of our food; the journey it takes from seed to stomach, and all of the people who helped it along its way. Its mission is to create meaningful, purpose-driven content that drives a more interconnected, circular world of hospitality.

In this issue:

Issue 6 of Serviette explores how food and design are now, and always have been, deeply entwined. Current fads like French toast lip tint are fun, but when food and its stories are crafted with care, they awaken more than our appetite. 

In this issue, Sadiya Ansari investigates the thoughtfulness of London’s new lesbian bars, Sarah Musgrave and Eamon Mac Mahon reveal the ingenuity of an industry-leading, robot-powered mushroom factory, and Sierra Marilyn Riley details the subversiveness of feminist bakers, with lots of frosting included. From typography lovers to utensil collectors, intrepid fine diners and hosts with the most, we think everyone will find something to sink their teeth into in issue 06. That’s by design.