From toasties to Taytos, Guzzle is the illustrated foodie magazine that digs into all things Irish

“Food is spilling into unexpected territories,” says Irish magazine Guzzle’s founder, Jane Gleeson. She references Jonathan Anderson’s viral tomato clutch for Loewe, Anya Hindmarch’s Ice Cream Pop-Up, and restaurants like Rita’s and Sessions Arts Club that have increased presence at the Frieze Art Fair in recent years. It makes sense, because food is arguably the world’s greatest connector, and that’s what Guzzle is all about: using food as a springboard to explore larger ideas and to bring people together.

The magazine has now launched its third issue, which explores the fleeting notion of home. with a commissioned cover painting by Laura Callaghan. Jane founded Guzzle while living in Dublin, but now runs it out of East London, alongside a day job as a consultant for restaurants. Still, Irishness remains the focus of the publication’s identity. The Irish diaspora is one of the largest in the world, and Guzzle has seen its reach go global, with contributions from writers in Cape Town, New York, and Brussels. “Guzzle is a place where they can reconnect with their identity and heritage,” says Jane. “Some pieces are deeply personal, while others adopt humour, spanning the physical and mental tolls of working in a commercial kitchen to a wacky recipe inspired by Dublin’s housing crisis.”

The initial visual identity for the magazine was developed by Dublin-based designer Shane Bonfield. The first issue explored the role of nostalgia in creating comfort during times of unease, while issue two focused on love amid global disconnect. The artwork is just as important as the writing, with commissioned photography and drawings to illustrate each piece. “Several readers have purchased the artwork to frame and exhibit in their own homes,” Jane shares.

It makes sense that the magazine focuses on food as a way to communicate and connect, as the idea was born out of the pandemic. Jane had been working in the art world, but “felt this niggling urge to pursue a career in food”, she says. She enrolled onto an MA in Gastronomy and Food Studies, while working as an event manager at a gallery. “Ironically, that meant hosting virtual events behind a screen and studying restaurants without any of the joy of eating in them. I started to dream up a new way of engaging audiences beyond the confines of technology.”

Naturally, when she launched Guzzle the live programme became as important as the printed page. “Guzzle was never intended to exist solely as an object, it was always about taking a step away from the scroll and being immersed in everyday real-life experiences.”

Looking forward, issue four will dive into the apex of all physical events: the party. “It’s a seedling of an idea right now, but I am eager for contributors to take the theme to unexpected places,” says Jane. “Has anyone heard of an Irish brand that propelled into fame when it was served at Partygate at Number 10? What about an elaborate dinner party solely based on dishes served out of a tin?” Where there’s a party, there’s a story worth telling, and Guzzle’s next issue promises to serve up all the best gossip – whether it's a national scandal or a squabble over the last slice.