Thursday 2 July 2009
Eating Wales
What are the best restaurants/gastropubs/cafes/delis in Wales? We are trying to compile a list for the magazine so send your choices now! Email them to info@forkmagazine.com
Wednesday 1 July 2009
Fork magazine website goes live
After weeks of fine-tuning and tweaking, regional food magazine Fork has launched its long-awaited website at www.forkmagazine.com.
The site comes 18 months after the first issue of the magazine, which has quickly gained something of a cult following amongst food lovers, chefs and writers.
The aim of the site is to publish food news, reviews and features in between issues of the printed version of the magazine. Basically, we find so many great stories and new openings that we can’t wait to tell you about them as soon as we can!
As well as original new material, there is also a comprehensive archive of features and reviews on the new Fork website, alongside exclusive offers and competitions.
One of the most important parts of the site is the directory of farmers’ markets which will be updated daily, with reminders of which markets take place on the day.
We want Fork online to become THE website for food news and gossip so if you are a chef, a food PR or simply a well-informed food lover, then we want to hear from you.
Perhaps you have found a cracking new place you think we should review or maybe you’ve heard about a new food shop or market. You can also contact us via the blog or through Twitter.
It’s been a long time in the making but we’re very proud of the new website and we hope you find it entertaining, informative and, most importantly, very hungry.
www.forkmagazine.com
The site comes 18 months after the first issue of the magazine, which has quickly gained something of a cult following amongst food lovers, chefs and writers.
The aim of the site is to publish food news, reviews and features in between issues of the printed version of the magazine. Basically, we find so many great stories and new openings that we can’t wait to tell you about them as soon as we can!
As well as original new material, there is also a comprehensive archive of features and reviews on the new Fork website, alongside exclusive offers and competitions.
One of the most important parts of the site is the directory of farmers’ markets which will be updated daily, with reminders of which markets take place on the day.
We want Fork online to become THE website for food news and gossip so if you are a chef, a food PR or simply a well-informed food lover, then we want to hear from you.
Perhaps you have found a cracking new place you think we should review or maybe you’ve heard about a new food shop or market. You can also contact us via the blog or through Twitter.
It’s been a long time in the making but we’re very proud of the new website and we hope you find it entertaining, informative and, most importantly, very hungry.
www.forkmagazine.com
Wednesday 3 June 2009
English summer is here at last
What could mark the start of a balmy English summer more than a meal comprising local broad beans, peas, mint and strawberries? OK, the meal I cooked last night was Italian in essence, but for me an early summer risotto made with the first of the thumbnail-sized broad beans, incredibly sweet peas and intensely flavoured mint is the first true taste of summer. And what can be more relaxing than sitting down in the shade of the garden for half an hour with a glass of chilled rose whilst podding peas and broad means. It's pure foodie heaven. I rounded off with a bowl of surprisingly full-flavoured Somerset strawberries. I don't often eat strawberries until a bit later - early July usually - but the conditions have been perfect over the past week and these tasted amazing. I think it's going to be a very good summer indeed!
Wednesday 20 May 2009
Fork magazine launches summer issue and new website
Despite the fact there is a sense of relief when another issue of Fork is put to bed, it is always mixed with an incredible sense of urgency to start work on the next.
The summer issue of Fork has just been completed and is out on June 1 and we think it's the best issue yet. But then we always say that! In fact, rather than our tag-line of 'the real food magazine', we may as well replace it with 'the best issue yet'.
This issue also coincides with the launch of our long-awaited website and we are genuinely excited about this. Not only does it look fresh and vibrant thanks to our top notch designers, but it allows us to cover even more up-to-the-minute food news and restaurant reviews in between magazines.
The launch of www.forkmagazine.com opens up all sorts of possibilities and it will take the magazine to an entirely different level.
We want Fork to be the food website that breaks the big stories and the one that reviews new restaurants and gastropubs before any of our contemporaries.
Thanks to the wonders of technology, it is now possible for restaurant critics to virtually file reviews as they eat the meals they are reviewing and for our writers to send their stories direct from the foodie frontline as it happens. We love that immediacy and we also like the fact that our readers can do the same.
Whether it's a fantastic foodie discovery at today's farmers' market or a brand new restaurant that's just opened its doors, we want to hear about it.
We encourage Fork readers to send in their own views on the places they've visited, as well as commenting on news stories and other features on the website and in the magazine.
The Fork website is launched in early June - we look forward to seeing you logging on then.
The summer issue of Fork has just been completed and is out on June 1 and we think it's the best issue yet. But then we always say that! In fact, rather than our tag-line of 'the real food magazine', we may as well replace it with 'the best issue yet'.
This issue also coincides with the launch of our long-awaited website and we are genuinely excited about this. Not only does it look fresh and vibrant thanks to our top notch designers, but it allows us to cover even more up-to-the-minute food news and restaurant reviews in between magazines.
The launch of www.forkmagazine.com opens up all sorts of possibilities and it will take the magazine to an entirely different level.
We want Fork to be the food website that breaks the big stories and the one that reviews new restaurants and gastropubs before any of our contemporaries.
Thanks to the wonders of technology, it is now possible for restaurant critics to virtually file reviews as they eat the meals they are reviewing and for our writers to send their stories direct from the foodie frontline as it happens. We love that immediacy and we also like the fact that our readers can do the same.
Whether it's a fantastic foodie discovery at today's farmers' market or a brand new restaurant that's just opened its doors, we want to hear about it.
We encourage Fork readers to send in their own views on the places they've visited, as well as commenting on news stories and other features on the website and in the magazine.
The Fork website is launched in early June - we look forward to seeing you logging on then.
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