This issue is largely dedicated to OFM's second food awards. Since the voting forms went into the magazine in October we have been overwhelmed by your response. Thousands of you made sure we knew your favourite restaurants, shops, books and TV programme. In November we held a judges' lunch where equally strong views were expressed in their choices for Hall of Fame, Newcomer and Producer. From all this what has become clear is the increasing concern from both amateur and professional foodies is the sourcing and content of what we eat.

This is a view I know John Burton Race would hold for the food he serves in his Devon restaurant, the New Angel where the newly Michelin-starred chef talked to Rachel Cooke. And the welfare and health of his animals is right at the heart of Hugh Fearnley-Whittingstall's column this month.

Meanwhile back in London the fashion designers Suzanne Clements and Inacio Ribeiro have become disciples of raw food, and when not cutting patterns are chopping salads. Tamsin Blanchard joined them for a lunch that would wholly meet with the approval of Dr John Briff a who advises on kids' food and PR supremo Max Cliff ord's diet on page 14. Chop chop!