Stone Magazine
Years in the making. Food stories that go deeper
The Concept
In-depth storytelling on the history, craft and business of food, from those who understand it best. We’ve spent years interviewing, travelling and digging through archives with respected chefs, historians and editors. Our digital magazine launches first; an annual print edition follows.
READ IT ONLINE
Each week, we’ll publish one original story on Substack that gets to the heart of the food & drink industry and the characters that make it so compelling. Technical insight from a world-class chef one week; a deeply-researched slice of food history the next.
READ IT IN PRINT
Stone Annual will bring together some of our top stories from the year (plus our best unpublished work) in a beautiful, ad-free print magazine. The first edition, Roots, explores the forces that shaped today’s food culture – and the people carrying it forward today. From an illustrated feature exploring how 18th century Portuguese sailors spread their culinary influence across the world to first-person features from the likes of Andrew Wong, Adriana Cavita and Prin Polsuk.
When do we launch?
Stone Annual will be launching late 2025. If you want to be notified when it becomes available to purchase and receive an Early Bird Discount please enter your email below.
