Introducing National Geographic Traveller (UK) Food
Welcome to 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 truffles foraged in the hills to the best ragu you’ll ever taste, here's all the ingredients for the ultimate foodie weekend in Emilia Romagna Read More»
From Venetian classics to modern Jewish cooking, here's the latest batch of new cookbooks Read More»
From Peruvian sandwiches and pandan leaves to mochi ice cream and mushroom tea, we’ve brought together a collection of dishes and delicacies from abroad that we think are about to… Read More»
For distance runners, there’s much more to planning a training diet than simply loading up on carbs. Here's the 101 on marathon nutrition Read More»
What we’ve been enjoying in the world of food this month Read More»
This recipe, from the owner and executive chef of London’s The Little Viet Kitchen, is perfect for parties Read More»
How a family holiday to Crete turned a tomato-dodging teen into veg loving adult — and started a lifelong love affair with Greek salad Read More»
There’s nothing like the hot melt-in-your-mouth taste sensation of the South American-inspired dish, mushroom ceviche, from The Mushroom Cookbook Read More»
A Middle Eastern staple, hummus is a crowd-pleaser — and everyone’s got their own way of making it. Cookbook author John Gregory-Smith shares his version Read More»