If you haven’t already laid hands on one, make your way to one of our stockists pronto to pick up Sauce Autumn/Winter 2018. Yes, the second edition of Sauce magazine…
If you haven’t already laid hands on one, make your way to one of our stockists pronto to pick up Sauce Autumn/Winter 2018.
Yes, the second edition of Sauce magazine is now out and available at cafés, restaurants, pubs and shops across Staffordshire. This time around, you need to look out for the lobster!
To give you an idea of what to expect, this issue is even bigger and – some might say – better than the first. Of course we have our regular reviews and recipes, along with introductions to some award-winning Staffordshire-based producers, from Seed Chocolate to The Good Life Meat Co.
The spotlight is very much on the Stone Food & Drink Festival (5-7 October) in our interview with chairman Richard Stevens, while our Town Focus takes us up to Leek, a thriving little market town in the northern reaches of the county.
We had the pleasure of speaking to some fantastic foodies for this edition, from MasterChef finalist Louisa Ellis to Andy Watts, executive chef at Weston Hall. We’re whetting appetites with features on the glorious seafood being served up at The White Lion in Knighton, the American-inspired delights on offer at Smoke & Rye in Stone, and the Indian culinary wizardry of the Viceroy at Milford. Plus there’s an exclusive behind the scenes look at The Moat House at Acton Trussell as the venue celebrates its thirtieth anniversary this year.
As ever, we hope you’ll buy a little something when you pick up your copy of the magazine to support our fantastic local food and drink scene. And, once you’ve read the magazine, we heartily encourage you to get out there and try the dishes and destinations for yourself, let them know you saw them in Sauce, and even post a quick photo tagging in @staffordshiresauce.
If you’re interested in stocking Sauce or featuring in the Spring/Summer 2019 edition, contact firstname.lastname@example.org. We’d love to hear from you.