Submission Guidelines
We aim to give established writers a place for work that would not be published elsewhere; new writers a place to show themselves and writers in other fields an opportunity to think about food.
We don't pay. We hope this magazine benefits writers and readers alike so initially subscriptions just cover our print and production costs. If, by some error of judgement, we become profitable, money will be placed in a ‘tronc’ and distributed among all contributors.
We are looking for features and essays from 500-3000 words on food, its culture or history. We’re interested in humour, quirky angles, new perspectives, undiscovered nerdery, strongly held opinions or personal experience. We also feature short stories about food up to around 5000 words, photo essays and illustrations on culinary subjects.
Content: F&K is designed to fit in the food lover’s library rather than the kitchen. Recipes and discussions of technique are OK within the flow of a piece but never as the main subject - we're unlikely to have space for ‘simple suppers’ or ‘101 ways with mince'. While we love food from all over the world, we strongly believe that our food culture has matured to a point that we can aim to be predominantly British. Finally, there are other magazines that do restaurant reviews and celebrities better than we care to.
Tone: We are amateurs (in the original sense of ‘lovers’) of food, never connoisseurs. Tone should always be that of the respectful and enthusiastic amateur, even when you are an established expert in your field.
We, of course, reserve the right to change these guidelines at the drop of a hat if they ever stop us publishing something we’d love to read.
Please send pitches to:submissions[at]fireandknives[dot]com