Finn Mcredmond

A humorous, highly opinionated meditation on bread as a foundation of civilisation, a vehicle for cultural identity and a metaphor for religion, migration, hunger and hospitality. The piece traces regional bread traditions before focusing on bagels, their disputed European origins, spread through Ashkenazi migration, and arrival in London via New York. A visit to the Primrose Hill restaurant It’s Bagels yields an oversized, chewy bagel and criticism of the venue’s conspicuously American styling and cultural nostalgia.

A satirical review of a visit to London Zoo contrasts mediocre, especially chewy, food at Amreli Street Food with the zoo’s collection of captive animals. The writer rejects the usual conservation justification for zoos, depicting the enclosures as an artificial spectacle that compromises animal dignity and would be better replaced by animals living in the wild or serving as food. The piece is deliberately provocative, with dark humor about eating zoo animals and strong criticism of modern zoo culture.

A satirical introduction to “Burnham’s Britain” portrays Andy Burnham as an informal, culturally confident politician associated with Manchester, buses, Oasis and a rejection of traditional political formality. The piece humorously presents “Manchesterism” as putting ordinary people at the centre of politics while poking fun at its vague language and branding.

A visit to a modern Tudor-themed jousting event prompts reflections on the anachronisms of historical reenactment and England’s enduring fascination with the Tudor era. The narrative contrasts playful family entertainment with the dynasty’s brutal history, examines how cultural figures from Holbein to Mantel shaped its mythology, and considers the Tudors’ role as a foundational element of English national identity, tied closely to the transformative impact of the Reformation.

A humorous review celebrates Singburi’s first anniversary in Shoreditch after its move from Leytonstone. The writer praises Thai cuisine—particularly its combination of chilli, lime, coriander and lemongrass—as ideal for hot weather because it is both spicy and light, while criticizing the restaurant’s smoggy railway-bridge location and joking about the menu’s unfamiliar dishes. The piece concludes with a playful call for Britain and Europe to develop more hot-weather restaurants and avoid heavy dishes such as cassoulet during summer.