Joe Russell

Joe Russell

Food & TravelMusic

  • 17Articles
  • 1Review
  • 4.0Avg rating
  • 2013Writing since

Recently graduated in English Literature, Joe has an unrelenting stomach for gastronomy. From a dissertation focussed on the plates of 1920s France through to a desire to forage his way round London’s dining scene, Joe enjoys little more than talking about and eating delicious food. Alongside this, he wishes to devote more time to writing academic studies on the presence of food in literature.

Elsewhere, over the last four years Joe has written about music and sport (perhaps a consequence of being incapable of playing either with much competence) for various outlets. A personal highlight includes interviewing Frank Turner, while he rates The National as the best live band he’s seen.

He hopes to spend the rest of his life - in between prandial feasts - drinking copious quantities of good rum and playing snooker. Follow Joe on Twitter @JosephRRussell

Published articles

Live music

The Franklys at Barfly

If you want to check out a band whose music (and live shows) will take you on a…

By Joe Russell
Food & Drink

Q Grill in Camden

Walk through pretty much any corner of London, no matter how gastronomically blessed it is, and some vaguely…

By Joe Russell
Food & Drink

Ember Yard

Of all the trends to have seriously emerged in London in the last few years, perhaps none have…

By Joe Russell
Food & Drink

Kitchenette

Kitchenette, located on Putney Bridge Road, sounds intriguing enough; the latest outpost of a chain based mainly in…

By Joe Russell
Food & Drink

Blackfoot in Exmouth Market

Blackfoot, the recently opened pork-centric venture of Tom Ward and Allegra McEvedy, is a small venue in Exmouth…

By Joe Russell
Food & Drink

The Guildford Arms in Greenwich

Next time a relocation enters the mind, forget any desires to live within an easy commute to work…

By Joe Russell
Food & Drink

GOAT in Chelsea

All over London, restaurants open with half-baked misconceptions that they bear any relation to their gastronomic influences. Think…

By Joe Russell