If you’ve flipped and scrolled through our pages, you might've raised an eyebrow at our consistent penchant for all things edible.

"Aren't you folks supposed to be about more than just food?" queried a keen observer on, was it TikTok? Instagram?

Well, regardless of the platform, the question stands: Why does our rag mag, not strictly a culinary mag, serve up a smorgasbord of food-related content?

Here's the scoop: We all have to eat, so why not absolutely relish it?

First off, let’s set the record straight.

Someone wise (probably Jay from the Guardian with his pork, chorizo and butter bean stew that’ll knock your socks off) once said, "Food is the ingredient that binds us together." And true to those words, our mag sees food as more than sustenance.

It's a universal experience, a language that speaks of tradition, innovation, and the simple joy of eating. Food stories are not just about what's on the plate; they dive into the cultures, the histories, and the innovations that fill every bite.

Food Reopens Our World

Consider the humble reopening of eateries post-pandemic as akin to the rebirth of community hubs. These places are not just spaces to fill your belly but to reconnect, share stories, and create memories. Each feature we publish on the latest brunch spot or where to get the greasiest breakfast is a nod to the resilience and enduring charm of our local haunts.

Pioneering Chefs: The Celebrities of Our Time

And what about the chefs?

Those pioneers of flavour who turn dining into a form of high art. Television has transformed chefs into household names, and we're all for celebrating these rock stars of the kitchen. From the early days of Julia Child flipping omelettes on black and white screens to today’s high-definition gastronomic adventures, to my heroes Rick Stein and Keith Floyd, with the latter who famously gets a little pissed whilst knocking up a delicate tagliatelle.

TV chefs teach, entertain, and inspire us to take risks in the kitchen. Our rag loves to spotlight these culinary wizards not just for their techniques but for their ability to make us fall in love with food over and over again.

More Than Just Recipes

Yes, we dish out recipes, but each recipe tells a story. Ever wondered why your nans corned beef pie tastes like nostalgia? Or why a simple street taco can transport you to the bustling markets of Mexico? Our food articles aim to unwrap these emotions and experiences, packed with memories tied up with a dash of salt.

The Case for Food Fandom

To the naysayers who wonder why a non-food magazine writes so much about food, here’s our retort: Food transcends mere eating. It’s about community, heritage, and joy. It's about that moment of silence as a room full of diners takes their first bite of something truly spectacular.

So, no, we're not just a "food rag."

We're storytellers of the most delicious variety. Whether it's exploring the latest food trend that's taking TikTok by storm, or uncovering the rich history behind why we eat what we eat, our rag believes every meal has a story worth telling.

And to that kid who asked, "What's your beef with food articles?" Well, we don't just have beef, we also have Coq Au Vin. And it’s to die for.

After all, life's too short to eat boring food.