Inside the latest issue of Food by National Geographic Traveller (UK)

Food by National Geographic Traveller (UK) is packed with authentic travel and food experiences, vivid photography, plus insights and tips to inspire would-be explorers to travel widely, ethically and safely.

By Food by National Geographic Traveller
Published 7 Jul 2020, 16:58 BST, Updated 3 Mar 2022, 12:11 GMT
Issue 19 (spring 2023) of Food by National Geographic Traveller (UK).

Issue 19 (spring 2023) of Food by National Geographic Traveller (UK).

Photograph by National Geographic Traveller UK

The latest issue of Food byNational Geographic Traveller (UK) invites readers to start plotting their dream weekend away, with its pick of Europe’s destination restaurants.

From Massimo Bottura’s Osteria Francescana in Modena to Raymond Blanc’s Le Manoir aux Quat’Saisons in Oxfordshire, the latest edition of this special-issue series pulls together a selection of the continent’s most exciting establishments — high-concept restaurants, often in spectacular locations, that are truly worth basing a short trip around. 

Also in this issue, we head to Australia to taste the produce of southwest Victoria’s fertile volcanic terrain; visit Scotland to try Arbroath’s famous smokies; enjoy a family meal among the fjords of remote east Iceland; and sample local hospitality in Oman’s mountainous interior. All this, plus the highlights of Tokyo, Rioja and Brooklyn.

In addition, expect the usual mix of thought-provoking features and easy-to-follow recipes from world-renowned contributors.

Don’t miss

  • Deconstruct: Cassoulet — the lowdown on the classic French bean-and-meat stew
  • My Life in Food: Singer Shania Twain on tomatoes, Swiss cheese and bannock bread
  • Try it Now: The new wave of coffee alternatives, made with everything from chicory to mushrooms
  • Five Ways With: How to get the best out of wild garlic
  • Recipe Journal: Four noodle dishes from around the world
  • Make Perfect: Tips for mastering dal
  • The Pioneer: Helsinki-based chef Albert Franch Sunyer on the zero-waste approach of his restaurant Nolla

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