Our bumper Christmas 2016 issue is out! From a duo of guest chefs and the latest food trends to the finest places for a ski getaway, a seriously stylish Christmas gift guide and 30 exquisite chefs’ recipes, our latest issue is brimming with plenty of inspiration and information needed for a season full of gourmet food and luxurious travel. But, just in case you needed any more persuading, here are seven more reasons to pick up our latest issue of Good Things… 1 Meet our November Guest Chef, Monica Galetti From Michel Roux Jr.’s right-hand woman to a star in her own right, Monica Galetti is a chef to be reckoned with. Pick up a copy to find out why she’s definitely got ‘The Skills’ – as well as her favourite inspirations, role models and most treasured pieces of professional kitchen kit. 2 Meet our Christmas Guest Chef, Marcus Wareing From cooking for The Queen to sharing his home cooking secrets, Marcus Wareing’s culinary career is broad and beguiling. Meet the man behind the stove – and try a few of his favourite things to cook on it. 3 Find out why charcoal is the new black Pick up an issue and turn to page 43 for a taste of the dark side this autumn. Edible charcoals and ashes are making their way into all sorts of venues and menus – see our feature to learn more about the trend, as well as as the best ways to try it. 4 It’s time for haute chocolate If you’ve got a sweet tooth, you’ll love our heavenly chocolate feature. To raise funds for The Children’s Air Ambulance Service, chocolatier Paul A Young has joined forces with a host of celebrity friends to share all sorts of sumptuous recipes. From chocolate tart to stilton and dark chocolate butter, resistance is futile. 5 Feast your eyes on our Christmas gift guide We’ve found the latest, greatest and coolest gifts for a Christmas present to remember. From enviable kitchen gadgets to sleek accessories and luxurious hampers, there’s something to put a smile on everyone’s face. 6 Get ready for the finest ski spots With new resorts, hotels, top chefs and more opening this season, we’ve found a slope for everyone to try. 7 Cook our gorgeous cover recipe Just in time for festive feasting, order our latest issue to learn how to make our cover recipe – the beautiful bûche de noël. This traditional log-shaped cake is made at Christmas by chefs throughout France – and we’re bringing the recipe straight to your doorstep. Hungry for more? Order our latest issue by clicking here.