Great British Food

Great British Food Love buying and eating British? Then Great British Food magazine is for you!

Great British Food brings our best food and drink to life and tells its story from plot to plate. Its aim is to get people thinking about how they shop and to encourage them to leave no stone unturned or deli counter investigated! Alongside interesting, informative features and interviews with top chefs, Great British Food also showcases the latest and tastiest grub to hit the shops. Plus, with ov

er 50 super seasonal recipes in every issue, we promise Great British Food will make your mouth water and inspire you back into the kitchen to cook with our nation's fabulous produce.

Most of us are feeling the pinch of turning up the heating at the moment. The high cost of energy is no laughing matter,...
16/01/2026

Most of us are feeling the pinch of turning up the heating at the moment. The high cost of energy is no laughing matter, but we can get a little bit extra out of that warmth by using it to our advantage in the kitchen.

For fluffier meringues, souffles, marshmallows (well, anything needing whisked up egg whites), those eggs need to be room temperature, not chilled from the fridge. Popping the eggs in a bowl near a radiator for an hour or so (but not directly on it) makes a huge difference.

Then there are batters and doughs to think about, as chef demonstrates in our recipe of the day - a no-knead focaccia harnessing the heat of a radiator to rise.

Start it off on a weekend morning, and let the magic happen (no sticky hands here) as you shuffle around in your slippers and onesie with a cuppa. It'll be ready to bake before lunch...perhaps to go with a hearty soup or stew.

Try baking it with one of our Great British Food Award-winning flour brands, whose level of protein will enhance the dough rise, while the premium grains bring a dash of extra flavour. We like

Find the recipe online at the Great British Food Awards website, or via the link in bio.

The mid-winter chill calls for one thing - comfort food. Food that soothes the soul and warms the cockles.So how about s...
14/01/2026

The mid-winter chill calls for one thing - comfort food. Food that soothes the soul and warms the cockles.

So how about starting the day with this cossetting dish from Rachel Green?
It's simple, can be prepped the evening before, and tastes luxuriously divine.

We recommend using eggs from a Great British Food Award winner such as Ballygarvey Eggs,

Fresh higher quality eggs will produce a softer, more voluptuous white, and more unctuous, flavoursome yolk. We think you really can taste the difference.

Find the recipe online at the Great British Food Awards website, or via the link in bio.
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Still feeling bloated after indulging over Christmas and New Year? You’re not alone (we dread to think how many treats w...
11/01/2026

Still feeling bloated after indulging over Christmas and New Year? You’re not alone (we dread to think how many treats we’ve snaffled).

It's time for something fresh, bright, light – and delicious – to perk up those taste buds, and nobody does zippy flavours quite like Sabrina Ghayour.

This salad of fennel, orange, feta and pistachio hits all the right notes. Sweet, juicy, mouth-watering fruit, aromatic fennel, creamy, sharp, salty feta, and a nutty crunch.

Find the recipe at the Great British Food Awards website (with plenty more veg-based recipes to see you through January and beyond), or follow the link in bio.
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If you’ve gone vegan or vegetarian for January you’re not alone. Collectively, around 30 million Brits follow either die...
09/01/2026

If you’ve gone vegan or vegetarian for January you’re not alone. Collectively, around 30 million Brits follow either diet at the beginning of the year!

We’re huge advocates of seasonal eating and good, honest, ‘real food’ here at GBF, and love sharing plant-based recipes packed with wholesome ingredients – and so tasty you really won’t miss the meat.

Case in point is this recipe from Simon Howell’s book, Root, which brims over with idea for small veggie plates to share.

His buttermilk fried celeriac is genius, and can be made vegan simply by swapping out the milk. Spicy, salty, crisp and umami – we think it’s something that could become a weekend favourite in your kitchen.

Find the recipe (and more vegan and vegetarian inspiration) at the Great British Food Awards website and via the link in bio.
❤️ 🥗 🍃🍏

If you’ve gone vegan or vegetarian for January you’re not alone. Collectively, around 30 million Brits follow either die...
09/01/2026

If you’ve gone vegan or vegetarian for January you’re not alone. Collectively, around 30 million Brits follow either diet at the beginning of the year!

We’re huge advocates of seasonal eating and good, honest, ‘real food’ here at GBF, and love sharing plant-based recipes packed with wholesome ingredients – and so tasty you really won’t miss the meat.

Case in point is this recipe from Simon Howell’s book, Root, which brims over with idea for small veggie plates to share.

His buttermilk fried celeriac is genius, and can be made vegan simply by swapping out the milk. Spicy, salty, crisp and umami – we think it’s something that could become a weekend favourite in your kitchen.

Find the recipe (and more vegan and vegetarian inspiration) at the Great British Food Awards website and via the link in bio.
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Gammon is a Christmas staple. Something to wheel out on Boxing Day alongside the gnarly remains of the turkey, to be car...
12/12/2025

Gammon is a Christmas staple. Something to wheel out on Boxing Day alongside the gnarly remains of the turkey, to be carved ceremoniously, and laid out amongst the cheeses, crackers, pickles and pies.

This recipe, courtesy of Waitrose, is sublime. Laden with treacle, brown sugar, stout, citrus and spice - all things nice.

Bake it on Christmas Eve, ready for the days to follow.

We recommend using a Great British Food Award-winning gammon for your centrepiece from or .co.uk

Search at the Great British Food Awards website for Christmas Spiced Gammon, or find the recipe via link in bio.

Behold in all her glorious beauty - the Christmas Chocolate Log Cake (search at the Great British Food Awards website or...
10/12/2025

Behold in all her glorious beauty - the Christmas Chocolate Log Cake (search at the Great British Food Awards website or see the recipe via link in bio).

Isn't she stunning?

We don't think Christmas is complete without something extravagant and chocolatey on the table, and this stunning cake, from Great British Bake Off: Love to Bake, is a real showstopper.

We're talking rich sponge, chocolate meringue buttercream, and oodles of chocolate bark. Delish!

IMAGE: Jamie Orlando Smith
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Holy moly! Look at this hot chocolate. Just look at it!Frothy, creamy, filthily indulgent. It's what we need (no deserve...
05/12/2025

Holy moly! Look at this hot chocolate. Just look at it!

Frothy, creamy, filthily indulgent. It's what we need (no deserve) on cold frosty days.

You too could be cradling this rich, sweet cup of joy between your chilly hands this weekend. All you need to do is check out the recipe (courtesy of the hot chocolate gods at Knoops) via link in bio - or search Spiced Hot Chocolate at the Great Briti.sh Food Awards website, where you'll find loads more recipes to warm your cockles.
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There are three camps when it comes to Christmas Day cooking.The first lot don't really care - it's a big Sunday lunch a...
02/12/2025

There are three camps when it comes to Christmas Day cooking.

The first lot don't really care - it's a big Sunday lunch after all - and will do the usual same-old, same-old, perhaps sprinkling a bit of glitter on the table and investing in a few crackers to pull while the drinks are flowing.

Camp B are all about tradition and trimmings. They'll go to town, festooning the dining table with so many side dishes there's barely any elbow room. We're talking roast (and mashed) potatoes, parsnips, carrots, peas, cauli cheese, braised red cabbage, multiple stuffings, sprouts, bread sauce...the list goes on.

As for Camp C - they like to do things a bit differently. They might even, shock horror, go off-piste, choosing goose, or even beef as their centrepiece. These kind of cooks love to impress with their culinary prowess. And their guests are likely used to being delivered something out of the ordinary.

For these people, we heartily recommend heading for the link in bio or going to the Great British Food Awards website to check out this recipe for Simon Rogan's extraordinarily good herby turkey breast, with a dish of unctuous, moreish turkey leg ragout, crowned with buttery celeriac and potatoes. It is wonderful.

If you've still not ordered your turkey this year, we recommend, of course, our GBF Award-winning producers
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Did you forget Stir-Up Sunday last weekend? Don't worry - some of us weren't ready either.But this Sunday we're getting ...
28/11/2025

Did you forget Stir-Up Sunday last weekend? Don't worry - some of us weren't ready either.

But this Sunday we're getting out aprons on, rummaging at the back of the cupboard for the dried fruit and glace cherries, and filling the house with the scent of Christmas (maybe with a Hallmark movie in the background) as we make this beauty.

The recipe, from viral London bakery, Bread Ahead, is a (Christmas) cracker, and we're sure it'll go down a treat on December 25th in your home.

Give it a try (find the recipe at the Great British Food Awards website by searching 'best Christmas pudding' or via link in bio) and find other Christmas recipes, from the main event, to sides and more puds too.

Let the festivities begin!

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