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Fork Issue 23 - On Sale Now
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Back issues are also available
Fork Issue 22
Fork introduces a wealth of fresh culinary talent in the run up to the YBFs. Jack Bevan explores the world of San Francisco's renegade agriculturalists, and Richard Aslan gets a taste for craft brewing.
Fork Issue 21
Inside this issue
Food collides with art - we learn about The Experimental Food Society. At home we rediscover traditional cattle breeds whilst in Berlin we explore the Slow Food scene. Dan Lepard shares his Christmas Pud recipe and we investigate South African home-cooking.
Fork Issue 19
Inside this issue
Jake Tilson talks fish cookery, we take two very different trips to Thailand & check out Mauritian home cooking. Plus outdoors Pop-Up pioneers Outstanding in the Field, 10 superb recipes and a special tart masterclass.
Fork Issue 18
Inside this issue:
Explore France's newest organic region - The Roussillon, Richard Aslan begins a new series discovering international home cooking, and the Fork team dive into a masterclass in ice cream making at Bristol's Lido.
Fork Issue 15
Inside this issue:
A look at Mark Broadbent's new restaurant Eighty-Six, Norwegian fishing, winter recipes from our favourite chefs (including chocolatier Willie Harcourt-Cooze), top sherry tips from Fiona Beckett and Kay Plunkett-Hogge goes in search of the perfect cocktail.
Fork Issue 14
Inside this issue:
Restaurant quality street food hits Bristol, Mark Diacono advises on Tastes of the Unexpected and choose between shellfish, pot roast and goose for your roast this autumn.
Fork Issue 13
Inside this issue:
Grown up baked beans and one pot cooking from Alan Rosenthal, discussing the uncertain future for the Russian caviar industry, recipe for seasonal plum jam and a step by step guide to making your own cider.
Fork Issue 12
Inside this issue:
Food Festivals round up, artisan baking meets rock and roll in Dorset, Jekka McVicar, the 'queen of herbs', makes the best of Elderflowers and a visit to South Devon Chilli Farm restores faith in polytunnel farming.
Fork Issue 11
Inside this issue:
Wales takes whiskey by storm with award winning Penderyn distillery, a late night treat from the Anthology of Midnight Feasts and a push to reclaim our left overs.
Fork Issue 10
Inside this issue:
Jose Pizarro brings some Spanish flair to winter recipes, Mitch Tonks goes to market in Barcelona and we talk to the founder of the UK Youth Food Movement.
Fork Issue 8
Inside this issue:
The return of Stephen Bull, celebrating the art of chutney making, definitive fresh thinking about all things gamey and Tom Parker Bowles journeys into the wonderful world of Somerset cider making.
Fork Issue 4
Inside this issue:
We examine the rise of the cornish pasty, see nose to tail eating in Gloucestershire and Skye Gyngels shares her seasonal recipes. Plus Diana Henry visits the Hardwick in Abergavenny.
Fork Issue 3
Inside this issue:
Tasting the difference on Hardwicke organic milk farm, Mitch Tonks returns to the stove, exploring the globe through biodynamic wines plus the modern allotment owner.
Fork Issue 2
Inside this issue:
Chef quality produce made available to the public, hidden gem The Food Hut emerges amongst the potting sheds to deliver fantastic food and the Digneys battle to win at Oakhill with great pub grub and home brewing.
Fork 50 Restaurant Guide (Second Edition)
Fork 50 restaurant guide promotes the best dining establishments in Bristol, Bath and Gloucestershire.
This guide is a showcase for the best places to eat and drink individually picked by Fork writers and readers - a one-stop shop for our favourite restaurants and gastropubs in the region.
We can send you a free copy of the guide in the post - simply pay the postage cost below.
