Pit, Issue 14

Pit magazine is about cooking outside, over live fire. It’s about the smell of smoke in the air, the singed hairs on your fingers and the pink ring on a rack of ribs you cooked at the end of your garden. Pit explores the global traditions of cooking using age-old methods, from American BBQ to the Polynesian Imu fire pits, Jamaican jerk drums and mackerel grills lining the shores of the glittering Bosphorus in Istanbul.

This original form of cooking is increasingly popular, with new restaurants opening, major BBQ and music festivals selling out and artisan butchers springing up to sell high welfare cuts to a new generation.

With three issues across the warm months, Pit is the magazine for people who aspire to roast their Moroccan lamb on an open fire in spring, grill fresh fish on the beach in summer and smoke their Christmas turkey. Just don’t mention pulled pork.

In this issue:

Pit returns for 2024 having scooped the prestigious Best Magazine Award at the Guild of Food Writers Awards 2023!

Issue #14:Sandwiches is stuffed, spread and seasoned with the most appealing fillings. Yes, it’s the sandwich issue! Still think sandwiches were invented by the Earl? Absolutely not. Aaron Vallance explores a far more likely origin story. Ever wondered what your choice of sandwich says about you? Kathryn Gaw reveals all. Nostalgic for the taste of sandwich spread? We’ve got you covered.