Celebrate the first signs of British springtime with a feast of regional bakes, Mother's Day makes and exciting fish suppers – all packed into the March issue of Great British Food!
With a host of patriotic dishes from Jamie Oliver, tempting Yorkshire breakfasts from Rosemary Shrager and Paul Hollywood's unmissable baking tips, you certainly won't be short of foodie inspiration this month! We chat to food telly favourite Michel Roux Jr to get to know the man behind the master chef, tour Northern Ireland in search of its most delicious specialities for St Patrick's Day, then head up north to find out the difference between a Lancashire black pudding and its Yorkshire counterpart.
This month's issue includes a free14-page 'Fabulous Fish' pull-out, featuring deliciously-different recipes that will convince you to experiment with more unusual varieties. Look out for our buyers guide to finding the best local seafood, as well as tips on how to fillet fish like a pro. Also included is our free regional bake book, packed with old-fashioned favourites, historical cakes and classic recipes with a twist – from crumpets and Cornish pasties to Guinness parkin and Lancaster Lemon Tarts. 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.
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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.
