‘The Guardian Food Quarterly’ is a new seasonal food and lifestyle magazine celebrating what, how and where we eat. The first issue will be available globally from 21 March via the Guardian Editions app, and as a free supplement with the UK print edition
‘The Guardian Food Quarterly’ builds on the Guardian’s rich heritage in food journalism, with more than 100 years of recipes in its archive. This includes the much-loved ‘Feast’ brand, the ‘Feast’ app and the weekly Guardian ‘Feast’ newsletter.
Offering a fresh and immersive take on food, ‘the Guardian Food Quarterly’ features a new batch of columns and interviews from star chefs, writers, and guests.
Alongside vibrant photography, it goes beyond seasonal recipes to explore food trends, travel and culture, and includes curated kitchen essentials from the Filter, home to the Guardian’s independent product reviews, recommendations and sustainable shopping ideas.
Highlights from the first issue include a masterclass with chef Angela Hartnett in her home kitchen, seasonal recipes from Georgina Hayden, baker Edd Kimber and award-winning author Hetty Lui McKinnon, a column on home cooking from baker Ruby Tandoh, cookbook reviews from Felicity Cloake and chef Ben Lippett testing and rating knives.
Tim Lusher, head of food, Guardian News & Media, says: “It feels like spring has arrived with ‘the Guardian Food Quarterly’. It’s bright, fun and feel-good, full of uplifting reads and beautiful photography.”
I’m delighted that such a talented team of writers and cooks are sharing their joy in everything to do with food and I hope our readers will love it too.”
