Sorry we’ve been so quiet lately. We’ve been working very, very hard on a new project – and we’re proud and pleased to say it’s now out in the world.
What is it?
Bitten magazine is a brand new food and drink magazine for people who eat and drink. Made in the North, with love.
From road trips to back-yard bakeries, food slams to farm shops, we’ll be offering smart advice, immersive photography and expert reporting on food, design, style and travel. Practical ways for us all to step out of the weekly routine, and to see, hear, feel and taste the world around us. And not a restaurant review in sight: food and drink is way more interesting than that.
Bitten will seek out the region’s best producers, providers and personalities – working with a team of truly great writers, home economists and photographers.
Why are you doing it?
Remember Almanac? We adored doing it – exposing the best bits of stuff going on in Liverpool – but we overestimated it. The city didn’t move at the kind of pace where we could fill a magazine every month, and keep it full of quality.
With Bitten, we’re really excited to be spreading out. To bridge the gap between Manchester and Liverpool. To encourage people to drive into the wilds of Lancashire and North Wales. To really go beyond our comfort zone and to find the incredible within our corner of the country. We’ll feature in-depth profiles of the region’s vibrant food and drink landscape: from farm to table, trawler boat to restaurant, as well as selective coverage on the stuff that makes our free-time fun. Retail, art and culture, travel and entertaining at home. Essential nutrients that keep all our senses working overtime.
For too long, the cities and towns in the north have been pitted against each other, but Bitten is out to join the dots between them, to finding the likeminded people and places both within the city we call home, and just down the road. From Liverpool across to Leeds, Carlisle down to Conway. It’s a magazine that’s curious, inquisitive, and excited about what’s going on right now. And what connects our stories? Passion.
Bitten isn’t about food as fad; drink as fashion. It’s about the constants: real people, driven by a passion to bring something amazing into the world. Butchers. Bakers. Bartenders. Real ale makers. It’s about reconnecting to the stuff we consume in an intelligent, curious, celebratory way.
And it’s driven by an honest desire to go off grid and bring home the bacon.
Isn’t print completely dead though? You’re insane.
Nope. Print has always been our first love, and independent magazines are thriving nowadays – take a look at Stack, or Magculture, to see the kind of amazing indie publications out there. They’re the ones pushing the boundaries, rather than their web counterparts. We’re much more interested now in immersive, long, engaging reads – stories that are perfect for a hold-it-in-your-hands print product like Bitten. We hope, in future, to move SevenStreets more in that direction – like you, we’re totally sick of cut and paste clickbait churnalism of the blog world.
Alright, whatever. Tell me about the first issue.
There’s a feature on Tebay, and the story behind the family that single-handedly reinvented the service station. There’s a photo essay on a night in the Lobster Pot, Liverpool’s most famous chip shop. An interview with Northwest super chef Mary-Ellen McTague. A visit to Hebridean hideout Tiree, and a meet-up with a man who explores caves. A how-to guide to smoking meat, cooking with blood, tips on tequila, and getting involved with shellfish. A directory of 50 of the best butchers in the Northwest. And lots, lots more.
For our first issue, we’ve gone for a double cover: one of boxer Paul Sass (above), and one with the Tebay cover story (main image). Keep an eye out for both.
I hate paying for magazines.
You’re in luck then, because Bitten is free. Currently bimonthly, we’ll be sending over 20,000 copies to shops, restaurants, cafes, food hangouts across the Northwest over the next few weeks. If you can’t find a copy, send us a tweet or drop us an email and we’ll point you in the right direction. Likewise, if you’ve got a place that wants to stock it, let us know and we’ll send you some. It’s your magazine as much as ours.
I’ve got something you might be interested in.
We’d love to hear from you. If you know of something that would fit in Bitten, and that would get us (and you) excited, email us.