Social media enables content to be precisely evaluated, being measured by the interaction of people with content and this is transparent to the publisher.
The publisher in 2013 through social media can be anyone and this is greatly changing the way that content is received and used, the reader not the publisher is in control.
In 2013 H&C News published circa 1,500 posts on our Facebook page and we can now reveal the Top 20. The Top 20 are judged by visitors to our Facebook page and visitors to Facebook pages our posts are shared to. The process of someone sharing content from a page they visit to their own is a personal recommendation, they like what they see and read and want to share the experience with their friends and colleagues, it carries weight.
So the analysis of our Top 20 2013 is based on overall ‘reach’ of each post measured by Facebook Insights (Facebook’s own analytics). How many of our visitors, like, comment and share our posts with their friends and colleagues and what the reaction (further likes, comments and shares) the posts then receive. the viral marketing effect.
We will also factor page views of pages linked to in the Facebook posts.
The Top 20 results will be published on 1st January 2014 and we will also reveal the reach achieved by the Top 3 posts.
If you want to get involved just take a look at our Facebook gallery of the Top 20 and like, comment or share your favourites.
All posts are listed below, in no particular order.
Buffalo mozzarella with peas, broad beans and mint salad recipe by Robert Thompson
Crispy Scallops with Soy Coleslaw by Shaun Hill
Pan-roast sea bass fillet with seared Jersey scallops by Mark Jordan
Pineapple Upside Down Cake by Marcus Wareing
Poached Duck Egg with Onion Consommé by Simon Hulstone
Slow Roast Fillet of Beef by Daniel Clifford
Apple Galette with Black Butter Ice Cream by Mark Jordan
Baked Tomato Galette by Andy Waters
Chocolate Mousse Cake with Raspberries by William Drabble
Cod with Clams and Chorizo by Anna Hansen
Duck Liver Parfait with Smoked Duck Breast by Josh Eggleton
Hyderabadi Lamb Shanks by Alfred Prasad
Seared Mackerel with Chilli and Cucumber by Geoffrey Smeddle
Spiced Tiger Prawns by Alfred Prasad
Wild Sea Bass with Pea & Mint Soup by Galton Blackiston
Wood Pigeon Salad by Dominic Chapman
Crêpes Suzette by Galvin Brothers
Baked spiced plums with cream chantilly by Andy Waters
Crème brûlée by Chris Horridge
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