Join our Subscriber Club for some incredible benefits

Subscribe to Good Food magazine today and enjoy these exclusive Subscriber Club benefits.

 

 

Subscribe today and get £10 to spend in M&S with an e-gift card!

10 reasons to subscribe...

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1. Monthly magazine with special covers

Get your copy of Good Food magazine delivered for free directly to your door each month, before it hits the shelf.   

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2. Exclusive digital recipe cards

You'll have the opportunity to access digital recipe cards giving you exclusive recipes and step-by-step instructions to make the tastiest dishes at home.

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3. Free events and cookery masterclasses

Come along to one of our free events across the country, from chocolate workshops to pasta masterclasses – you'll be a culinary whizz in no time.

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4. Unique dining experiences with chefs

Fancy a spot of lunch with our contributor Tom Kerridge? Or sitting down for a special dinner with Spanish chef José Pizarro? Meet the maestros at our regular dining events.

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5. Free tasting sessions

Come along, meet our experts and learn about fine wines or whisky production – and become an expert yourself! Our evenings are fun and relaxed, and you'll come away with a wealth of useful information.

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6. Good Food shows

Receive exclusive discounts to select shows in the UK, including exclusive Subscriber Lounge access and a goody bag filled with treats to take home.

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7. Competitions

As a subscriber, you could be in with a chance of winning some amazing prizes – including culinary holidays, luxury hotel stays and foodie weekends, plus loads more.

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8. Good Food Wine Club

Get specially selected Subscriber wine cases with our Good Food Wine Club, exclusive to you.

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9. Newsletters

Receive our monthly Subscriber Club newsletter direct to your inbox, packed with all the latest show info, bonus promotions and offers.

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10. Special discounts

Enjoy additional discounts on our monthly reader offers and deals.

Subscribe this April and get £10 to spend in M&S with an e-gift card!

Masterclasses and dining experiences with top chefs are subject to change. Recipe cards are seasonal and may differ from those pictured.