New issue of Food by National Geographic Traveller (UK) celebrates the UK鈥檚 beloved pubs聽
With pubs facing unprecedented challenges, there鈥檚 never been a better time to pay tribute to this British institution. In the new Winter issue, on shelves now, Food by National Geographic Traveller (UK) is toasting the nation鈥檚 beloved locals with a celebration of pubs, in all their many glorious forms.
The cover story zones in on the success stories giving the industry hope, while also offering guides to classic pub dishes, the best beers, desi pubs and perfect spots for pub purists.
Glen Mutel, editor of Food, said: 鈥淚f the pandemic made many of us long for the pub, the threat of losing our locals has really brought home just how important they are.
鈥淔ortunately, there鈥檚 another story to tell 鈥� the story of all those who are finding ways to keep pubs afloat, from the punters clubbing together to ensure their locals remain community owned, to the chefs creating a new type of gastropub, designed to please every kind of customer.鈥�
Also in this issue, we meet the chefs keeping culinary traditions alive in the Indian state of Goa; enjoy a meal of buffalo banh mi on a Native American reservation in South Dakota; and try out the many speciality sausages of Franconia, Germany. All this, plus the best of Lima, Bucharest and 罢谤辞尘蝉酶.
In addition, expect the usual mix of thought-provoking features and easy-to-follow recipes from world-renowned contributors.
Don鈥檛 miss:
Deconstruct: Yule log 鈥� the lowdown on the dish also known as b没che de No毛l
My Life in Food: Rapper and broadcaster Big Zuu on okra stew and Jamaican food
Try it Now: How chefs are putting a savoury spin on French toast
Five Ways With: Get the best out of oysters
Recipe Journal: Four potato dishes from around the world
Make Perfect: Tips for mastering tom yum soup
The Pioneer: Paris-based chef Mory Sacko on blending French, West African and Japanese cuisines
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