After FOUR was awarded the UK’s Best Food Magazine by Gourmand World Cookbook Awards, it took part in the competition againt the winning titles from other countries in the Gourmand World Cookbook Awards for Best Food Magazine 2014. Taking place in Beijing this past May, FOUR was awarded as being one of the World’s Best Food Magazines.

Antioco Piras, co-founder of FOUR says:“To have been selected as the winner of the UK Gourmand Cookbook Awards’ Best Food Magazine has been a great start to 2014 for FOUR. The goal of FOUR has always been to be the world’s best food magazine, so this award from Gourmand is a tremendous recognition.”

Although still in its infancy, FOUR has raised the bar in food and lifestyle publishing since launching in 2011. Featuring the top chefs in the UK and from around the globe, FOUR continues to push the bar higher with each issue — constantly striving to continue on an upward trajectory.

The biannual publication features contributions from some of the UK’s most well respected food and wine writers, including Fiona Beckett, Tom Parker Bowles and Rosie Birkett, as well as top food photographers such as Jean Cazals and Nathan Rawlinson.

About the Gourmand World Cookbook Awards

The Gourmand World Cookbook Awards was founded in 1995 by Edouard Cointreau and is now globally recognised for its appreciation of cookbook publishing. Publications are entered by authors, editors or readers and thus whittled down into categories, from digital and print, to best sellers and limited editions. 2013 saw the most books received by Gourmand in its 19 year history, with 183 countries participating compared to last year’s 171.

The annual Gourmand Best in the World Awards ceremony, held in Paris for the past six years, this past year the event tookplace in Beijingas part of the Beijing Cooking Fair in May 2014.

Aiming to form a bridge between the culinary cultures of each continent, the event will hold a plethora of activities, from conferences to photographic exhibitions, showcasing some of the world’s best culinary expertise.