The wait is over – and now you can finally satisfy your appetite.
Savour’s Spring 2017 edition is out tomorrow (March 14).
It’s jam-packed with top interviews, including Tom Kerridge – and the celebrity chef tells us all about 12 years in business and losing 12 stone.
Mehdi Amiri is casting his culinary wizardry over Wynyard Hall’s multi-million pound food operation and we find out about the estate’s new Glasshouse, which is set to host a series of foodie events.
We’ve also interviewed Michael Waugh, head chef at The Factory Kitchen in Newcastle – who once worked for Marco Pierre White and shared a bunk bed with Gordon Ramsay.
Dave Coulson, head chef and director at Peace & Loaf, Jesmond, tells us all about juggling fatherhood with running one of the region’s most popular restaurants.
Plus, we interview butcher John Stirk about his multi-million pound meat operation; find out all about the launch of The Lakes Distillery’s new gin; discover some gluten-free beers and speak to the man in charge of cooking 700 lobsters and 1,400 starters and desserts for the annual Lobster Ball.
Oh – and there are some tasty recipes for you all to try at home too.
What you waiting for? Order your copy now and get stuck in!
