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FROM: CRAIG SMITH
The positives first: It has been a
pleasure to watch the magazine
evolve into its current format. Of
course the recipes will always be
key but your features on the facts,
the myths, the science and history
are compulsive reading. You are
miles ahead of the competition.
But... can I make a personal plea
not to dedicate TWO issues to the
festive period next year. For some
of us, December is simply a time
when, due to high demand, certain
ingredients are hard to come by and
fresh produce goes up in price. This
diminishes the pleasure for the
experienced cook of re-creating
some of the past year’s challenging
recipes from the magazine.
More importantly though, there
will be many readers who don’t have
families to cook for. There are also
those that dread the potentially huge
food bill as a result of the pressure to
serve up the perfect Christmas feast.
The stress is heightened even further
when delicious. arrives before
Bonfire Night informing us how to
prepare ahead for ’The Big Day’.
After all that, can I wish you
all a Happy New Year.
Editor Karen Barnes responds: Thank
you for your letter. I appreciate your
comments as I know Christmas can
be a difficult time for many people.
‘Doing’ Christmas in two parts was
actually a request from readers, as the
feedback was that it’s the one time when
people like to plan a bit further ahead,
but we tried to include a wide selection
of recipes which could be served at any
time, not just over the festive period –
something to appeal to everyone.
I’m delighted to hear you’re enjoying
the magazine so much and, rest assured,
there are many more pithy features
coming your way in the new year. →
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