Fork Magazine - your essential guide to local organic and seasonal food

Strikingly independent Fork magazine offers a refreshing alternative to the usual fare of food magazines. As an independent, we are well positioned to offer the more informed reader an unbiased and expert opinion - and for this reason are trusted by foodies and have established a loyal following.

Who are we?

With a roster of award-winning food and drink journalists including Editor Mark Taylor who has written about food for UK newspapers and magazines for over 12 years, columnist Fiona Beckett (The Guardian), writer Douglas Blyde (formerly of Harpers), Matthew Biggs (BBC4 Radio - Gardeners Question Time) and Oliver Thring (Guardian) as well as artisan food producers including Tom Herbert and Rob Wing, Fork is well stocked with insider knowledge and ready to cover any culinary angle.

What is Fork?

We are a magazine which puts provenance and seasonality before celebrity and fashion. We bring to the fore underexposed producers and artisans who have something special and different to offer. We celebrate these artisans, producers and rising stars with the simple intention of spreading word about great food, and aim to inform as many food-loving individuals as possible. You won't find Ramsay splashed on our front cover. Celebrity chefs are an unnecessary distraction!

How often is Fork published?

Fork is a bi-monthly magazine and perfectly suited to covering UK's seasonal food cycles. Ask us for details of our special food supplements.

Where is Fork distributed?

We distribute Fork to delicatessens, food shops, hotels and restaurants, farmers' markets and gastropubs across the South and South West of England. Stockists include Hobbs House Bakery, Bordeaux Quay & The Better Food Company. Major retailers include Waitrose and Wholefoods. We also have a growing number of subscribers who receive Fork straight to their door.

Where can I pick up a copy of Fork?

The best way to secure your copy is by phoning our dedicated hotline on 0117 3148341 or by visiting us online - otherwise one of our many independent stockists.

Why should I advertise in Fork?

Fork appeals to food lovers, people who care about their food and where it comes from. Once a good source has b

een found these customers remain faithful, so you retain consistent sales. Our honest, detailed and quality editorial in Fork ensures readers trust in our opinions, reviews and recommendations. If we haven't tasted what we're writing about it doesn't get mentioned. Advertising in Fork allows you to communicate the same values to a potential customer and win business. Fork is distributed in foodie places such as delicatessens and gastropubs so it's picked up by people who love good grub - putting advertisers directly into the hands of your next customer, without wastage.

Who reads Fork?

The average Fork reader is moderately well-off, shops for food at farmers' markets, specialist food shops and when they aren't cooking it themselves, they are enjoying great food in gastropubs, restaurants and establishments where local, seasonal, organic ingredients are central to the menu. Fork is expanding - whether it's a farm shop, farmer's market, deli, gastropub or Michelin-rated restaurant, we aim to cover your area!

When did you launch?

We launched Fork just over 2 years ago.

What can I expect to find in Fork?

Restaurant reviews
News and Events
Food issues
Products reviews
Grow Your Own
A comprehensive list of Farmers' Markets
Recipes
Book reviews
Food features from across the globe
Competitions and giveaways.

What does the future hold for Fork?

With increased national distribution, expect future issues to be bigger yet still predominantly feature-focused, eschewing the same Fork values that have made our magazine a success to date.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

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