Issue 68

Monthly newspaper and online publication targeting 18 to 35 year olds. The ultimate guide to the hottest parties, going out and having fun. Music, fashion, film, travel, festivals, technology, comedy, and parties! London, Barcelona, Miami and Ibiza.

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Page 43 of 47

POP UP RESTAURANTS WORTH KNOWING! WIKI CELLS – ALL YOU CAN EAT Two pop-up restaurants that are so unique, you need to visit them before they disappear. Get ready to eat your burger wrapping, bite your cocktail glass with Wiki Cells Initially started as a joint project in the hills of The Cotswolds, We The Food Snobs has so far survived the transition to the bright lights of the city, and was a project founded to celebrate the love of fine food and unique dining experiences. We The Food Snobs is a blog which primarily keeps trendy london foodies up-to-date about the best, latest and most elusive pop-up restaurants. They also feature Girl Eats Food-style recipes such as 'creme egg doughnuts', 'stuffed oreo pancakes'; decadent, leftfield and exciting. In true hipster-food- style, an entire section of the website ("Burger Snobs") is dedicated to the ever-expanding burger world. Verdict: WTFS are well in-the- know. Check out their site if you want to unearth the freshest joints in town. In a groundbreaking approach to create minimal waste while eating, French-American Harvard Professor Da- vid Edwards and his team have developed WikiCells, an eco-friendly, self-contained, edible wrapping for liquids, mousses and emulsions. These skins are good for you, good for the environment, and just plain good. Wiki Cells have created a line of food products called Wik- iPearls, which is where nature's cornucopia meets cou- ture craftsmanship. These skins have paved the way for ice creams that don't melt when touched and stay colder longer than conventional ice cream and prevent the deli- cious treats from spilling as they warm up. Each ice cream is uniquely crafted, natural, spherical and beautiful. Their line also consists of yoghurts that can be eaten without a spoon and cheeses that don't need to be wrapped in foil. The membrane that houses the many WikiCells flavors is made from vegetal elements, with a taste deliberately matched to fit its contents. What started as an experiment to lessen the waste from packaging on food delivered to deprived areas in Africa has expanded to concentrate on the significant impact of food packaging on pollution caused by mass consump- tion. There's now a Wiki Cell bar in Paris, one expected to open this year in Massachusetts, USA, and a series of pop-up events planned all over the world 44 Issue 68 / 2014 FOOD

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