The Crumb: Spring into Summer 2026
The latest issue of The Crumb is here, and this time, we're marking a big milestone: Cracked turns 10.
Inside, our founder Claire reflects on a decade of doing work she loves with people she's proud of, and a handful of Crackers share what they think the next 10 might hold.
Beyond the birthday, this issue is packed. GLP-1 takes centre stage as a food and drink story that's moved well beyond trend territory, with real implications for how operators think about menus, portions and the language around them. Our Cracked Labs piece asks what happens when you take one of Britain's most nostalgic kitchen staples, Bird's Custard, and give it a reason to be rediscovered.
And we've rounded up the openings, innovations and creators worth knowing about before everyone else does.
Pull up a chair and have a read.
