Keep the winter blues at bay with a feast of comforting pies, warming stews and the prettiest Valentine's Day puds – all packed into the bumper January/February issue of Great British Food!
With recipe tips from the likes of the Hairy Bikers, Angela Hartnett, Valentine Warner and Mitch Tonks, you certainly won't be short of foodie inspiration for the new year. We chat to famously-temperamental chef Marco Pierre White about his new seafood restaurant (and find him to be thoroughly charming!), tour Scotland in search of it's most delicious specialities, then head to Staffordshire to find out more about the region's famous oatcakes. In fact, the mag is chock full of regional treats – from Welsh faggots and Yorkshire Forced Rhubarb to Penclawdd cockles and Bath buns.
This month's issue includes a free baking tin for every reader and our 12-page 'Local Food for Less' pull-out, featuring deliciously-different offal recipes that will convince even the most timid cooks to experiment with kidneys and bone marrow. Look out for our buyers guide to the cheap (and often tastier!) cuts of meat and fish available, as well an exclusive interview with Fergus Henderson, the godfather of nose-to-tail cooking. Happy eating!
Great British Food Magazine
With top chefs clamouring to cook with local, seasonal and British produce and increasing numbers of small producers creating delicious regional food for everyone to enjoy, there has never been a better time to celebrate the revival of British food.
Read more »
At a time when national pride is at its greatest and with next year's Olympic Games and Diamond Jubilee to look forward to, there really has never been a better time to revel in the incredibly diverse and delicious delicacies served up across the British Isles. The revival of British food is in full swing and, with produce grown in the UK undergoing an incredible renaissance, there has been an explosion in the number of artisan producers, resurrected recipes, rescued heritage varieties and re-discovered specialities.
Launched in 2007, Great British Food magazine is still the only national consumer food magazine focussed 100% on British seasonal food and drink. Four years on its main objective it still to reacquaint home-cooks and consumers with the wonderful range of produce grown and made in Britain. In fact, Great British Food magazine has all the inspiration you need to celebrate food from our nation throughout the year. In each issue we scour the length and breadth of the British Isles to rediscover delicious British food recipes, regional specialities and uncover what our fantastic food producers are creating right on our doorsteps. We track down top chefs to tell us what they're cooking and seek out the best new ingredients for you to get your hands on, whether it be British white truffles, world-beating English sparking wine or Suffolk made chorizo, we'll be able to tell you where to find.
Every issue of Great British Food is chock full with both traditional and up-to-the-minute British food recipes, with ideas for easy suppers, quick family meals, fabulous British baking, celebration suppers and inspiration from the country's best-known chefs. We follow the seasons to the letter so don't expect to see a recipe asking for British asparagus in January, or a cry for swede in August, we want you to be able to shop and cook with British seasonal produce every day of the year and support your local farm shops, delis, butchers, grocers and farmers' markets to find the best produce for your table.
Our aim has always been to add weight to the current British food revival and educate the nation about the wonderful food produced in the UK. With that in mind, each edition celebrates the huge variety of food producers dotted throughout the UK, with interviews and profiles of all kinds of British food makers, ranging from cider makers in Berkshire, to vintners in Kent, dairy farmers in the West country, fishermen in Grimsby and bakers in Yorkshire. We want to tell you the stories behind the British food you eat everyday and how these hard-working producers are contributing to the great British food revival happening in the UK right now.
Alongside British food recipes, producer profiles and food stories are interviews with top chefs and industry experts. Since our launch four years ago we've featured interviews with the likes of The Hairy Bikers, Valentine Warner, Mark Hix, Richard Corrigan, Rick Stein and Clarrisa Dickson-Wright as well as beautiful recipes from their latest cookbooks or food campaigns.
So, whether you are keen to forage the great outdoors for morel mushrooms, go samphire picking on the marshes, dig up razor clams, dive for oysters or learn to make your own pork pies, we will be able to assist. Or if you simply want to buy your food (from a local supplier of course) and cook it, then our easy recipes will help you prepare a delicious British feast for any occasion.
If you're a devoted home cook who likes to support local producers and farmers then Great British Food magazine is a must-read.
