GQ Eats includes contributions from top-flight chefs, cooks and food writers, including Heston Blumenthal, Gordon Ramsay and Marcus Wareing through to Mark Hix,Fergus Henderson, Heston Blumenthal and Yotam Ottolenghi. Recipes provide inspiration for any occasion, from Brilliant Breakfasts to food for a Boys' Night In (Daniel Boulud's Coq au Vin), Michelin-star Meals such as Giorgio Locatelli's Tomato and Chilli Pasta with Prawns and Gordon Ramsay's Honey and Cider Roast Leg of Lamb, and Rock 'n' Roll Roasts - from Pitt Cue's pulled pork to Mark Hix's Roast Chicken. Remember to save room for alfresco feasts, delectable desserts and killer cocktails. Accompanied by images from brilliant photographers Romas Ford and Tom Schierlitz, GQ has created a cutting-edge compendium of recipes to cook again and again.
Paul Henderson has been GQ's Food and Drink editor since 2003. He has interviewed many of the biggest names in gastronomy, from Gordon Ramsay to Jamie Oliver. His work has also appeared in the Guardian, the Telegraph and the Spectator.