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Recipe | Spend your Sunday afternoon slow-cooking this fillet of wild Scottish sea trout with satsuma, mandarin confit and kaluga...

http://www.four-magazine.com/articles/2822/slow-cooked-fillet-of-wild-scottish-sea-trout-with-satsuma-mandarin-confit-and-kaluga
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Melinda Joe visits Copenhagen’s most exciting casual restaurant, Bror, exclusively written for FOUR Asia...

http://www.four-magazine.com/articles/2845/becoming-bror
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#FOURNEWS | With Expo Milano 2015 opening today, this year we see Milan playing host to the universal exposition where the residing themes are food production and the merging of cultural values with new technologies. Find out more here: http://buff.ly/1JFoR4r
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You could be sitting in bed with champagne and reading FOUR right now. What you need is a subscription!

http://www.four-magazine.com/subscribe
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Recipe | If anything is going to cheer up your Monday it's this razor clam dish with garlic and parsley...

http://www.four-magazine.com/articles/2837/razor-clam-with-garlic-and-parsley
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'A period of juvenile prosperity': portraits of American wanderers – Mike Brodie´s Polaroids....

http://www.four-magazine.com/articles/2849/the-polaroid-kidd
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Recipe | Put your hands up if you LOVE veal sweetbread! http://buff.ly/1ONw54G Recipe by Andrew Fairlie of The Gleneagles Hotel, Perthshire.
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Subscribe to FOUR and you'll never be lonely again. You'll also be happier and appreciate good food more, if that's possible...

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When only a roast will do.... http://buff.ly/1zcRvpV
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Recipe | What better way to celebrate Thursday than with an extremely delicious caramel dessert from three michelin star chef, Jean-Georges Vongerichten.... http://buff.ly/1EyOouP
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The World's Best Food Magazine - showcasing some of the world's best chefs. www.four-magazine.com
Introduction
FOUR - The World's Best Food Magazine showcases some of the world's best chefs: www.four-magazine.com


A revolution is upon us, the food magazine industry has never before seen a publication that focuses on the world’s best chefs, who share their innermost thoughts, passions and culinary craft.

FOUR magazine's unique approach is breaking the mould, giving readers an insight into the minds of some of the most popular Michelin starred chefs.

As well as reviewing the best chefs and restaurants, the magazines and website also focus on luxury lifestyle, featuring news and events, arts, finance, 5-star travel destinations amongst well researched and informative articles on cookery techniques and trends.

There are currently four editions to FOUR; International, UK, Germany and Italy. However, Sloane Trading - the dynamic publishing house behind FOUR - plans to slowly, but surely, expand into other countries with equally high-quality national magazines.

Available at major retailers as well as Michelin starred restaurants and top end resorts, the magazines are a must-read for any gourmet lover.
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+44 (0)20 3405 5840
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Address
2nd Floor, 239 Kensington High Street, London, W8 6SN