Today, Waitrose Food’s 25th anniversary issue launches, packed with features celebrating Britain’s changing eating habits over the last 25 years, a look to the future and an exclusive menu by Yotam Ottolenghi.
Waitrose Food started in 1999 as Waitrose Food Illustrated, with powerful journalism and beautiful design at the heart of the magazine. Today, Waitrose Food is the most widely read food publication in the UK with a readership of nearly 3 million, more than all the other leading food magazines combined.
Nathan Ansell, director of customer at Waitrose, says: “Celebrating 25 years of Waitrose Food is a huge achievement. Our customers are food lovers and we have been offering them an inspirational free magazine* consistently for a quarter of a century! Our magazine has a loyal and very engaged audience, with a monthly reach of more than 2.8 million readers – it just goes to show that in an ever evolving digital world there is a place for print.”
Jessica Gunn, Waitrose Food editor, says:; “Since its launch as Waitrose Food Illustrated in 1999, the magazine has set the agenda for what matters in the food world. We’ve talked to the biggest names and uncovered the stars of the future; we’ve addressed the issues that matter and created the recipes – all triple-tested so you know they work – that real people want to cook and eat. Plus – we’ve made sure no other magazine comes close when it comes to beautiful food photography and illustration, year in and year out.”
Key features
Those were the days
The past quarter of a century has been a momentous one for the nation’s plates. From The Great British Bake Off to spiralisers and the recipes that took social media by storm, we look back on 25 years that transformed British food.
Watch this space…
Algae, berry-picking robots, psychobiotics and biotech… Discover how we’re going to be eating, shopping and growing in the very near future – and how tech is already changing everything we know
Ottolenghify
The culinary superstar reflects on revolutionising the way we cook (hooray for tahini!) – plus a spread of exclusive recipes
Whole Wine World
When the magazine launched in 1999, the wine aisle was a very different place. (For starters, it was BP – Before Prosecco!). Wine expert, Helen McGinn charts 25 years of wine revolution and shares bottles that showcase the best of what to drink right now.
