About

What this is

Hungry Magazine is a small independent food publication. The line we work to is simple: eat well, cook boldly. You will find recipes tested in home kitchens, notes on ingredients as they are actually sold, techniques that explain why a step exists, restaurant writing without league tables, and culture pieces about how people eat together.

We publish when a story is ready, not on a news cycle. Nothing here is sponsored coverage.

Who writes it

Camille Vasseur, editor in chief, works from Paris. She runs the magazine and writes most of the Recipes section, from dishes she has cooked more than once.

Jonah Ellery, techniques editor, is in Leeds. He covers heat, dough, knives, and the decisions that make a method hold on an ordinary stove.

Inês Carvalho, ingredients writer, is in Porto. She writes about buying, storing, and tasting what the market has that week, including the honest substitute.

Nabil Cherif, restaurant correspondent, is based in Ghent. He reports on rooms and menus worth the trip, and he will tell you when to stay home and cook the idea yourself.

Ruth Adelayo, culture writer, is in Bristol. She writes about shared meals, cookbooks, and the habits that gather around a table.