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Spring Features

This magazine is about food – for both thought and eating, but it is also about products, people and places and the Spring issue is packed with the three Ps. On sale now!

 Mark Waters   Spring 2023

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 #Magazine # Spring # OutNow




A special force of nature

Soldier, adventurer, TV personality, but for Ant Middleton nothing beats cooking steak in the garden for his family. RUPERT BATES reports

Good touch for a bag man, but can Crouchy BBQ?

Chris Stark is mad about barbecue; Peter Crouch, whose podcast he co-hosts, less so. RUPERT BATES meets a man on a mission

Break bread make friends

Restaurateur, sportsman, baker and businessman. You’d want Phil Vickery beside you in field, kitchen and boardroom, as RUPERT BATES reports

What’s NEW – 23 for 23

The UK barbecue village is a busy and growing community. JEMIMA NELSON picks 23 to follow this year

Garden Kitchens to fire up Chelsea

Cooking and eating outdoors is a theme at the RHS Chelsea Flower Show this year. JEMIMA NELSON picks three gardens to feast in



Cider with rugby

The West Country is the land of cider and rugby, so the perfect place for Jake Polledri to launch his Just Pressed business. RUPERT BATES reports

Festivals of Food & Fire

There are food, lifestyle and music events to relish this year, with live-fire cooking to the fore. JEMIMA NELSON picks seven to savour

The new Gauchos

Pack in the day job and pick up the grills. BBQ cooks are riding into town and country, lighting fires, says LUKE VANDORE-MACKAY

Taking the indoors out

Creating and curating an extra ‘room’ from your outside space is what will set your new home apart, as RUPERT BATES discovers

Grilling it large

But don’t forget the important little details.  Scott Paterson runs Sumo Outdoor, spreading live-fire love and expert advice when it comes to building and installing kitchens.  JEMIMA NELSON reports

Drink with Roger Jones

One of the most common mistakes consumers make is to categorise Cava and Prosecco in the same ice bucket. The traditional method of making a bottle of fizz involves creating a still wine and then bottling it with yeast and sugar, which form bubbles when left to ferment. Champagne, English Sparkling and Cava are made in this way, while Prosecco uses the tank method. 

Rum: Fiery spirit of the Philippines

Rum has toasted the oceans for centuries of seafaring. ANDY CLARKE raises a glass and finds Filipino fire food to match

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