Welcome to National Geographic Traveller (UK) Food
This is the revamped National Geographic Traveller Food magazine. You may have noticed we’ve undergone a little transformation.
This will be our new home, as the Food magazine is relaunched as part of National Geographic Traveller, published quarterly and continuing to focus on strong narratives and authentic travel and food experiences – think: the storytelling of National Geographic Traveller with a culinary twist. It will still be all about food and its provenance, meeting the people involved – in the UK and abroad – and featuring relevant recipes and practical advice too.
Don’t forget to check in regularly – we’ll be here, sharing stories from the magazine and beyond.
Existing subscribers will be contacted and offered the opportunity to upgrade to a National Geographic Traveller subscription.
From the zest to the flesh, this citrus fruit should be an essential in every cook’s kitchen Read More»
A well-heeled member of the brandy family, Cognac is the pricey spirit with the surprisingly broad fan base Read More»
The Sri Lankan pancakes are having a moment in London — and you can make them at home, too Read More»
We talk to the duo introducing a new wave of fried chicken Read More»
From the ingredients to the execution, the finer points of paella – Spain's most famous dish – are a matter for hot debate Read More»
While Buenos Aires will always be a city of robust reds and sizzling steaks, a new generation of internationally trained chefs is quietly reinventing the classics Read More»
Tried & tested
This diminutive fish restaurant opened to much fanfare on the site of a beloved old London cafe, and while it has its flaws, one dish will keep you coming back… Read More»
It may reside within an achingly fashion-forward hotel, but this new London opening — a spin-off of the Michelin-starred Hong Kong original — is certainly not a case of style… Read More»
In Portugal’s gourmet capital, one restaurant stands out with its big flavours and even bigger portions Read More»
A Korean-inspired feast in a bun that packs a punch — and looks as good as it tastes Read More»
Learn how to make chef Manu Chandra's hard-boiled eggs on puréed greens, topped with bhuna masala and melted cheese Read More»
This family recipe for traditional paella comes courtesy of Fernando Santero, a self-described ‘passionate Valencian cook’ working in London. You’ll need a paella pan. Read More»