
Lucas Oakeley
Editor and Writer at Freelance
Editor, writer, author. Nearly Departed (August 2025) Words in GQ, Vogue, National Geographic, The Economist, Eater, Esquire, VICE and more.
Articles
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2 days ago |
independent.co.uk | Lucas Oakeley
Food FocusFrom beef tallow skincare to Michelin-starred pig skin ragu, Lucas Oakeley explores how fat went from dietary villain to culinary hero – and why chefs and nutritionists say it’s time to stop fearing itFat. It’s a loaded word. If you’re over the age of 18, you’ve likely seen the pendulum swing back and forth from the poles of “fat is good for you” and “fat is bad for you” like an indecisive weather vane. Guidance changes so frequently that it’s challenging to determine the consensus.
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3 days ago |
esquire.com.au | Lucas Oakeley
ONE THING YOU SHOULD KNOW about Rami Malek is that he has incredible core strength. I learned that the first time we met, in a suite at a West London hotel, where he casually balanced himself mid-air – feet resting on the edge of a wooden bureau, shoulders on the back of an armchair – like some kind of dashing human bridge.
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1 month ago |
gq-magazine.co.uk | Lucas Oakeley
Vegans, look away. Protein is having a moment – and London’s best steak restaurants are welcoming newfound carnivores with open arms. The city has long been known for its wealth of blood-red options, and our steakhouses are so beloved that one (Hawksmoor) has made the jump across the Atlantic to go up against New York’s finest. But it’s hard to know what’s truly worth your money and what’s fodder for the expense account crowds.
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1 month ago |
timeout.com | Lucas Oakeley
Image: E Pecllicci / Jamie Inglis Image: E Pecllicci / Jamie Inglis Now an East End institution, the Britalian café has kept customers queuing for more than 125 yearsFriday 16 May 2025FacebookTwitterPinterestEmailWhatsAppAdvertisingThere’s no place like E Pellicci. Stepping through the doors of the iconic Bethnal Green caff is like stepping through a portal into the past.
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2 months ago |
toa.st | Lucas Oakeley
Henwen’s opened in Forest Hill the day before Halloween. Opening up in the run-up to Samhain might be considered bad luck by some, but for south London butcher shop Henwen’s, it was perfectly aligned with founder Charlie Smith and Sweyn Hall’s approach. When I visit on a Tuesday, one of the shop’s two days off, linocut paper hearts are festooned across the window. Bay leaves hang on the wall, fluttering in the wind like cherry blossoms whenever the door swings open.
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Where do ducks go during winter? Where will everyone with cyber sigilism tattoos and wraparound sunglasses migrate to now that GALA is over?

Not only was this heaps of fun... but I found it a genuinely interesting way to think about writing. An essential listen for anyone who wants to hear me say, "Yeah, why not," upwards of four times in the space of an hour.

really great episode of my podcast today – me and @LucasOakeley create a character from scratch. if you're in the middle of writing something i do think this technique is very useful so please let me know if you use https://t.co/1gFqfgJWxW

Spoke to many wonderful people, who helped to weave a lovely tapestry of everything that makes E Pellicci great for @TimeOutLondon https://t.co/kF8VjUwWYN