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.
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