Join our Subscriber Club for some incredible benefits
Subscribe to BBC Good Food magazine today and enjoy 10 amazing perks as a Subscriber Club member.
Subscribe to BBC Good Food and try an amazing 5 issues for £5! You'll receive monthly issues packed with fantastic recipe inspiration delivered directly to your door.
Plus, you'll become part of our Subscriber Club, find out more below.
10 reasons to subscribe...
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.
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.
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.
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.
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.
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.
8. Good Food Wine Club
Get specially selected Subscriber wine cases with our BBC Good Food Wine Club, exclusive to you.
Receive our monthly Subscriber Club newsletter direct to your inbox, packed with all the latest show info, bonus promotions and offers.
10. Special discounts
Enjoy additional discounts on our monthly reader offers and deals.
Events, classes and dining experiences with top chefs are subject to change. Recipe cards are seasonal and may differ from those pictured.