We are Savour

About Savour Magazine Online

Our mission is to take your taste buds on a journey. To help you discover and enjoy new flavours – whether that be a delicious new dish or a tantalising tipple – and to keep you well fed on tasty features.

2020 changed us all. Savour was born to give you, our readers, the best places to eat – whether that be a restaurant or street food hang out; the most alluring places to enjoy cocktails, the hottest hotels to stay, where to go on your next gastronomic adventure. And we always added a sprinkle of the humans of hospitality in to the mix too, telling you stories from top chefs, producers, farmers and growers.

When covid hit, we, like many others, had to diversify – and our new website was launched.

Our mission still stands, but with a few more ingredients thrown into the mix. Our new recipe section aims to keep you and the family topped up with tasty recipe ideas for you to make at home.

Whether you transformed your garden space into a Champagne Shack during the first lockdown, or purchased an art deco drinks trolley our Drinks Cabinet features all the best drinks you need to be stocked up on.

With food markets and festivals cancelled, our Food Market aims to bring you the best artisan producers’ products – and these ladies and gents put nothing but passion into the products.

We want to engage and entertain you, as well as educate you. We’re here to celebrate food and drink; the people, their stories, and we’ll be shouting out about topical issues such as sustainability, independence, food culture and more.

Join our foodie community and tag us in your food images and recipe ideas on social media with #savourmag

Although Savour is not printing at this time, look out for our new series of Digital Magazines, which you can download direct to your desktop or web browser.

A New Era for Savour Magazine

“Just like great ingredients make great food, great people are key to a business’s success. “I founded Savour Magazine on my own five years ago. I left a job in journalism, rented my house out to free myself of bills, and saved £10K (with a little help from mum and dad) to launch the first edition.

“I believed there was a gap in the market for a serious food and drink publication; one that connected chefs, mixologists, sommeliers – all the colourful characters of the hospitality industry – with real foodies, those with a passion for discovering new tastes and flavours, and with an appetite for educating the palate. 

“From starting in the North East, to expanding into Yorkshire, Savour quickly grew – and next thing I knew I was interviewing Michel Roux Jr, Paul Ainsworth and many more famous faces, eating dinner with John Torode at a food festival and being commissioned by the Japanese Government fly out to the Chubū region to write about their food and culture.

“But businesses need direction, key players and leaders to cultivate their growth: cue Valda and Paul Goodfellow, founders of Goodfellow and Goodfellow and Goodfellows at Home.”

Georga Spottiswood, Founding Editor

Valda Goodfellow is queen of sexy plates and barware. If you watch James Martin’s Saturday Morning Kitchen and MasterChef: The Professional – check out the plates. That’s Valda! Founder of Goodfellow and Goodfellow – with husband Paul, they work with celebrity chefs and luxury venues, helping bartenders shake, stir, mix and muddle to perfection as well as helping chefs seduce their punters with food that’s presented like art.

“We are insanely passionate about food and drink and giving the hospitality industry – and the people within it – a platform to connect with readers, and vice versa. Mindsets have now changed, people want more – they want and experience – and Savour aims to showcase those who are delivering just that.”

Valda Goodfellow, Savour Director