Overview
A trained chef, I have particular expertise in food and drink, and have worked with several high-profile chefs and food writers to bring their ideas to the page. I've collaborated on books by Ferran Adrià, Heston Blumenthal, René Redzepi, Fuchsia Dunlop and, recently, Rachel Roddy on Five Quarters, winner of the 2015 André Simon Food Book Award. I have also adapted historic, foreign-language and advanced chef recipes for the UK and US markets, Americanized and Anglicized cookbooks, developed content and commissioned and researched new projects.
I also very much enjoy working in other non-fiction genres including history, science, art and design, craft, philosophy and memoir, and have worked on titles by authors as varied as Alain de Botton and D*Face.
After four years at Phaidon Press, I've freelanced for Tate Publishing, Mitchell Beazley, Pavilion, Bloomsbury, Quadrille, Saltyard, Ryland Peters & Small, Laurence King, Orion, Kyle Books and Square Peg. I also taught a masterclass on How to Publish a Bestselling Cookbook for Kitchenette.
Services
Non-Fiction
Languages
Certifications
- BA (Hons) English Literature
- Diploma in Food and Wine, Leiths School of Food and Wine
Work experience
Phaidon Press
Phaidon Press
Which? Good Food Guide
The Admirable Crichton
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