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Great British Food
Frequency: 10 issues per year |
Usual Issue Price:
£3.99
Subscribe to Great British Food magazine and save up to 12% plus FREE delivery!
If you love eating, cooking and shopping for British food, then this is the magazine for you!
Great British Food scans the length and breadth of the British Isles to unearth forgotten flavours and discover new hidden gems. From rapeseed oil producers, to pork pie makers, and oyster dredgers to pig farmers - Great British Food brings our best food and drink to life.
Alongside interesting and informative features, interviews with top chefs, and showcases of the latest grub to hit the shops, Great British Food also includes a wealth of fantastic recipes designed to make the mouth water.
If you love eating, cooking and shopping for British food, then this is the magazine for you!
Try before you buy!
Magazine Group Review of Great British Food Magazine
Discover more about cooking classic British cuisine with a Great British Food magazine subscription, which offers new recipes and ideas for those who love to cook.
There's nothing better than using the freshest ingredients to prepare a meal ? and what fresher ingredients could you get than those from the British Isles, and these are exactly what a Great British Food magazine subscription provides you with.
The magazine guarantees to bring you the best tips on how to find top British produce, so you can turn the ingredients into classic British dishes that friends and family will love.
It also includes features on newly discovered ingredients and how to use them to their best, as well as interviews with top chefs, and plenty of recipes to whet your appetite for great British grub.
Like the sound of this publication? Add to your basket now.
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Great British Food magazine
is published by Aceville Central Services
Please note:
Baskets can only contain magazine subscriptions for delivery to a single country. Subscriptions may not be available for delivery to every country. Direct debit is available to UK account holders only.
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