FOUR’s UK edition wins Gourmand World Cookbook Awards 2013

FOUR’s UK edition wins Gourmand World Cookbook Awards 2013 for the UK’s Best Food Magazine & enters Best in the World competition

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(PRWEB UK) 19 March 2014

FOUR – The World’s Best Food Magazine is delighted to announce its most recent accolade as the Gourmand World Cookbook Awards’ Best UK Food Magazine 2013. Announced back in December, the magazine has now been shortlisted as one of six magazines at Gourmand International’s World Cookbook Awards’ Best in the World competition, which takes place at the Beijing World Cookbook Fair in May 2014.

Although still in its infancy, FOUR has raised the bar in food and lifestyle publishing since launching in 2011. Each issue invites four top chefs to share their techniques and recipes with FOUR readers.

Featured chefs of 2013 included Raymond Blanc, Simon Rogan, Marcus Wareing and Alvin Leung, while the second edition featured Tong Chee Hwee, Jason Atherton, Martijn Kajuiter and Tom Kerridge.

The biannual publication features contributions from some of the UK’s most well respected food and wine writers, including Fiona Beckett, Tom Parker Bowles and Rosie Birkett, as well as top food photographers such as Jean Cazals and Nathan Rawlinson.

The next edition of FOUR UK is out in April and will feature Nathan Outlaw, Mikael Jonsson, Atul Kochhar and Michael Wignall.

The Gourmand Awards will be held on 20-21 May 2014.

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For further details please contact Sophie Cater:
sophie(at)four-magazine(dot)com
(+44) 020 8947 5511
http://www.four-magazine.com

ABOUT FOUR – The World’s Best Food Magazine
Published by Sloane Trading International, FOUR is available in four editions: Germany, Italy, UK and International. 2014 will see the launch of FOUR USA and Asia editions. The International edition is published quarterly, while each national title is published biannually.

Each issue features four of the world’s best chefs, with Heston Blumenthal, Rene Redzepi, the Roca brothers, Alex Atala, Massimo Bottura and Sergio Herman appearing in past editions. Each chef shares in their food philosophies and innermost thoughts with four readers, along with four of their recipes.

Along with 60 pages dedicated to each issue’s four chefs, FOUR features content on ingredients and produce, wine, travel and luxury lifestyle.

FOUR UK is available to purchase online at http://www.four-magazine.com and at selected retail outlets, including Selfridges, Harrods and WH Smiths Travel stores, as well as being distributed exclusively via NetJets private jets.


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