We love putting each November issue together because the season has properly turned (after this year’s long-overdue burst of sun in October). With the change of seasons has come a raft of new ingredients to spark ideas in the kitchen as thoughts leap ahead to the celebrations a few weeks away.
delicious. has a milestone to mark, too: the magazine was launched 20 years ago this month. If you’re a long-standing subscriber you might just remember that, yes, our first ever issue was dated December 2003, not November, but back then the magazine came out a month ahead of the cover date.
So much has changed during that time – in the food world and beyond – and it’s been uplifting to take a breath, look back and be reminded of the milestones in our delicious. history. Turn to p76 for 10 pages of stories and recipes. I note a sense of eagerness, too, because we promise you: there’s so much more to come.
Aside from that, as you plan for the festivities ahead, I suggest an appointment with your sofa with p135’s sloe gin warmer by your side. To inspire you, we have roasts, sides, puds, pie, braises, cake, drinks, nibbles, gifts… Plus our trademark stories to kick back and enjoy. That’s the delicious. sparkle dust, and I hope you love it.
Editorial director, delicious.
I’d love to hear from you; write to me at info@deliciousmagazine.co.uk
EDITOR OF THE YEAR, FOOD & DRINK
20 YEARS OF delici
