Last updated on 21/01/2020
The chocolate mints have been passed, the brandies have been quaffed and now it’s time to say goodbye to the BBC Food blog.
The blog is closing and will no longer be updated after this post closes for comments in two weeks.
Thank you to those that have read the blog, shared it and posted comments. We’ve really enjoyed discussing your kitchen conundrums and reading your recipe ideas.
But now we are making an adjustment to the way we publish. We are using a different (more flexible) article template to publish stories where we’ll continue to explore the way we eat now: investigating new (and old) ingredients, interviewing chefs and food producers, and examining the science and history of food.
In the future, comment and analysis articles, similar to those posted in the BBC Food blog, will be published in these templates, and can be found from the BBC Food homepage.
This change will enable us to do what the BBC Food blog has always set out to do, but more effectively.
We’re still available for a natter on Twitter (@BBCFood) and on Pinterest.
Thank you again for all your contributions,
BBC Food producer