Food Magazine
Fancy a good read over a nice cuppa? Each month, Waitrose Food magazine is brimming with food news, recipes and inspiring stories – and you can now read all the issues from March 2021 onwards here.
Just click on a cover below, sit back and devour.
LATEST ISSUE – april 2025
WELCOME TO APRIL…
Cinnamon, Chelsea, saffron, hot cross, brioche, Bath, iced, maritozzi… The humble bun is not so humble anymore. In fact, it’s decidedly fashionable. While buns are part of the nation’s culinary fabric, the past few years have seen an explosion of appreciation for all things pâtisserie. Artisan bakers of astonishing skill are springing up across the UK, so now’s the time to get tasting – and baking (from page 50). It’s also (finally!) Easter. We’ve gone French with the help of Matthew Ryle, one of the chefs spearheading a renewed love of classic bistro cooking. His latest restaurant, Café François, opened in London’s Borough Market last year to rave reviews. Matthew’s menu (from page 38) is incredible – but so is what we’ve done with the leftovers. Come Christmas, the leftover is allowed to shine, frequently outperforming the main event. So, we’ve given your Easter roast the same treatment. Turn to page 100 to meet your new favourite sandwich; it’s everything that you could wish for – and just a little bit more.
Have a great Easter and see you next month.
Jessica Gunn
Editor, Waitrose Food
Jessica Gunn editor,
Waitrose & Partners Food
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