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Noble Rot Magazine

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Noble Rot Magazine

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3 issues per year.
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... Food Lovers

Current Issue

Issue 40,  released 04/03/2026
(30+ in stock)

Features: Diana Henry, Jarvis Cocker, Alice Feiring, Dan Keeling, Levi Dalton, Marina OLoughlin, Simon J Woolf, Jesse Armstrong, Brian McGinn, Langhe Nebbiolo

inc. p&p to United Kingdom
Next Issue: Issue 41, Due:23/06/2026

Noble Rot magazine is a cork-popping, gut-busting, genre-disrupting ode to gastronomic pleasure. Published every four months, columnists Marina O’Loughlin, Simon Hopkinson, John Niven and Dan Keeling are joined by interviewees such as Benedict Cumberbatch, Ridley Scott, Grayson and Philippa Perry, Brian Eno, Nigella Lawson, Bill Bailey, Kano, Madlib, Professor Brian Cox, Peter Crouch, John Cooper Clarke, Keira Knightley, Irvine Welsh, Ed Balls, LCD Soundsystem, Yotam Ottolenghi, David Shrigley, Nigel Slater, Gilles Peterson, Mike D, Caitlin Moran, Fergus Henderson, Jay McInerney, Mark Ronson, Gary Lineker and The Chemical Brothers.

Noble Rot magazine is home to some of the most exciting voices in wine and food. including Diana Henry, William Kelley, Alice Feiring, April Bloomfield, Tomos Parry, Florence Knight, Jeremy Chan, Stephen Harris, Suzanne Moore, Honey & Co, Kermit Lynch, Fay Maschler, Simon J Woolf, Jon Bonne, Tim Hayward, Jancis Robinson, Hugh Johnson, Angela Hartnett, Merlin Labron-Johnson and Rowley Leigh.

Every issue is beautifully illustrated with artwork from the likes of John Broadley, Jose Mendez and Dennis Eriksson, and photography by Ben McMahon and Tom Cockram.

Buy a single copy of NOBLE ROT or a subscription of your desired length, delivered worldwide. Current issues sent same day up to 3pm! All magazines sent by 1st Class Mail UK or 48 Hour tracked UK & by Airmail worldwide (bar UK over 750g which may go 2nd Class).

Issue 41 Noble Rot returns with its most far-reaching issue to date: a celebration of wine, food, travel and the pleasures of getting gloriously lost. Issue 41, Beyond the Pale, journeys from Portugal to Georgia, Germany and Greece; from Afghanistan via New York City to Los Angeles and California; from Spain’s Gredos Mountains to Hokkaido, Gloucestershire and Highbury Corner. At its heart lies the belief that wine is never simply a drink, but a way of understanding places, people and cultures through what they grow, ferment and cook. Among the issue’s featured guests, Lily Allen returns to Noble Rot 13 years after first appearing in Issue 3’s ‘Too Cool for Wine School’, reflecting on hosting friends in ‘My Greatest Meal’. Meanwhile, Contributing Editor Marina O’Loughlin joins actor, comedian and director Aziz Ansari for a long lunch at London’s Otto’s, where conversation moves between natural wine, filmmaking and leaving behind online life. Microbiome pioneer Tim Spector rounds out the issue’s contributors over dinner at Trullo, arguing for fermentation and pleasure in an age increasingly suspicious of both.

The issue’s cover illustration, created by celebrated Canadian artist Gary Taxali, emerged from a blind-tasting of more than twenty rosés conducted with Noble Rot’s sommeliers. Beginning with Mateus Rosé — the enduring icon of 1970s dinner parties — and culminating in Valentini’s benchmark Cerasuolo d’Abruzzo, the tasting became an exploration of how rosé has evolved from kitsch curiosity to serious wine category (again).

Elsewhere in Issue 41

· Noble Rot travels to Portugal’s Bairrada region in search of traditionally made wines; climbs the steep terraces of the Douro Valley with the growers redefining the region’s unfortified wines

· Profiles California’s new generation of wine rebels and their improbable grape varieties

· Visits cult Japanese vigneron Takahiko Soga on the wild coast of Hokkaido.

· Examines Comando G’s influence on Argentine wine

· Germany’s vertiginous vineyards

· A guide to Athens’ thriving food and wine culture.

· Issue 41 also includes recipes for roast best end of lamb with creamed spinach and Georgian lamb chakapuli.

· Chefs Stephen Harris, Tomos Parry, Jeremy Chan and Jun Tanaka discussing the dishes they loved creating — but which nobody ordered

· John Niven administers more advice to gastronomically challenged readers

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