National newspaper The Guardian has announced the launch of Guardian Food Quarterly, a new seasonal lifestyle magazine celebrating food and culture.

The first issue is available globally via the Guardian Editions app, and as a free supplement with the UK print edition. The Guardian Food Quarterly builds on the Guardian’s rich heritage in food journalism, with more than 100 years of recipes in its archive. This includes the much-loved Feast brand, the Feast app, and the weekly Guardian Feast newsletter. Offering a fresh and immersive take on food, the Guardian Food Quarterly features a new batch of columns and interviews from star chefs, writers, and guests.

Alongside vibrant photography, it features seasonal recipes, explores food trends, travel and culture, and includes curated kitchen essentials.

Highlights from the first issue include a masterclass with chef Angela Hartnett in her home kitchen, seasonal recipes from Georgina Hayden, baker Edd Kimber and award-winning author Hetty Lui McKinnon, a column on home cooking from baker Ruby Tandoh, cookbook reviews from Felicity Cloake and chef Ben Lippett testing and rating knives. Readers can also enjoy new features including ‘What’s in your fridge?’ and ‘The best thing I ate’.