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MENUROOM / THE JOURNAL
The food, people and places that spark curiosity. Welcome to our table.
Explore the journal FOOD · PLACES · STORIESFood & knowledge
Two pale roots, two different flavours. Learn the Norwegian menu names, choose between parsley root and parsnip, and give each a useful place in your autumn cooking.
Read the story ↗Food news & curiosities
Stockholm’s food hall and several restaurants will lead the reopening. Here is what is planned first, what follows later in autumn and what waits until 2027.
Read the story ↗Food & knowledge
Kensington Pride, Calypso, R2E2 or Honey Gold? Read the variety, check the ripeness and buy for the day you plan to eat—not just the brightest colour.
Read the story ↗Food & knowledge
The campaign runs from 26 September to 11 October 2026. Use it as a reason to discover a producer, ask a better menu question and try British ingredients beyond the familiar roast.
Read the story ↗Food & knowledge
Why seven? The old etiquette of the Swedish coffee gathering meets a practical guide to choosing biscuits by flavour, shape and texture.
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Australian asparagus is back in its main season. Here is how to choose a bunch, keep it fresh and ask the right questions when it appears on a restaurant menu.
Read the story ↗Food & knowledge
Eating apples, cooking apples and seasons of use: a practical way to explore autumn varieties, ask better questions at a farm shop and look ahead to Apple Day on 21 October.
Read the story ↗Eating in your city
Game, fish and Swedish ingredients shape Ida Bauhn’s brunch restaurant at Skansen. Before booking, check the sitting, children’s prices and how admission is included.
Read the story ↗Food & knowledge
Three letters can tell you where the seafood in your dinner comes from. Here is how to read Australia’s origin labels, spot the exceptions and avoid mistaking provenance for a quality rating.
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