Great British Food Magazine Spring-20 Retour à l'édition précédente

For me, spring is all about simple
pleasures: warm hot cross buns
dripping with butter, fresh crab
meat piled high onto crispy sourdough
or that unbeatable British classic,
lightly cooked asparagus with a soft
boiled egg on the side for dipping.
This is such a vibrant time of year
for seasonal produce, we thought it
only right to dedicate this bumper
edition of Great British Food
to all things fresh, green and delicious!
This issue we’ve gathered recipes and inspiration from some
of the UK’s most-loved cooks and chefs, including Tom Kerridge,
Rick Stein, Prue Leith and Nathan Outlaw. Jump to p.57 for our
British Chef Special, including everything from Cornish seafood
suppers to perfect treacle tart, lighter curries and lots more.
We’re also celebrating up-and-coming British talent with a new
seasonally focused column from harvest-to-table supremo Will
Devlin, chef/owner of The Small Holding in Kent, on p.26.
I was heartened to read new stats from the Office of National
Statistics revealing that after years of closures pubs are starting to
rally. To get into specifics, the total number of drinking spots rose
by 315 in 2019, a veritable bounce after ten years of decline. On
p.91 Anna Blewett uncovers the new drinking spots winning the
war on pubs, from brewery tap rooms to traditional inns serving
envelope-pushing grub. From pints to pies: on p.116 we also
discover the pastry perfectionists reinventing the great British pie
as miniature culinary masterpieces in their own right.
Have a delicious spring!