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When I came up with the idea for Fork four years ago, I never imagined that our kitchen table project would grow to be so successful. When I think back to the first couple of issues, I can hardly believe how far Fork has come in that time. Can you believe I used to distribute local copies of the mag via the bottom basket of my daughter’s pram while she slept?
It hasn’t been easy, but it has been worth the blood, sweat and tears, and we would like to take this opportunity to thank all of our readers, subscribers, contributors, advertisers and stockists for sticking by us and believing in Fork. This issue is packed with good things, starting with a fascinating interview with influential chef Yotam Ottolenghi.
Writer Douglas Blyde caught up with Yotam as he prepared to open his latest culinary venture, NOPI, in the heart of London’s Soho district. As well as discussing his cooking philosophy, Yotam talks about a host of topics, from designer shirts and critics to how to make mung beans s**y.
Issue 17 also marks the debut of respected food writer Matthew Fort. Matthew, like other big name writers, promised to write a feature for me when Fork was just starting out, and he has kept to his word. What a decent chap he is, and his amusing feature on brawn is one of the highlights of the issue.
Issue 17 also reports on a new ‘farm’ in the middle of Hackney (yes, really!), and we are pleased to have recipes from the brilliant new book about The Ginger Pig farm. On top of these, there are regular features and reviews, and a round-up of food festivals for summer. We think this is our best issue yet and hope you agree.
A taster of whats in Issue 17Essentials - Flick through our quick round-up of the best food to try this monthNot in my sausage - Peter Melchett from the Soil Association on mega farmsNOPI - Douglas Blyde gets the lowdown on Yotam Ottolenghi’s cool new launchThe wonders of brawn - Matthew Fort loves brawn! Find out here what all the fuss is aboutRock lobster - Rob Wing on crustaceans, in his monthly take on at life at seaNuts & garlic - National Trust spring celebrationsFork review - Richard Aslan checks out The Ashmolean Dining Room in OxfordShelf life - The best foodie reads for springWin - A two night break at The Lovestruck on Loch Voil, plus a five-course dinner for two at Mhor RestaurantRecipes, reviews and lots more.....