 Image courtesy of ROOT & BONE website 2013. Discovered TODAY when we dropped into the new Quality Chop House Butchers and Food shop on Farringdon Road. This new quarterly zine is one to watch for its innovative and edgy take on food journalism. We loved the feature on the Edible Ink Roast for hardcore butchery and the more practical guide on how to bone a chicken. With the byline of "off-cuts from the food industry - hang, drawn and quarterly", we're on the look out for edition two which is out now.
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February 2017
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