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.
- BA (Hons) English Literature
- Diploma in Food and Wine, Leiths School of Food and Wine
Commissioned new titles for Phaidon’s innovative and highly successful food list. Work included negotiating agreements; scouting for new talent; creating budgets and schedules; commissioning photographers and illustrators; working with authors to develop content; recipe development; managing the cookery department to produce outstanding books.
Edited a range of cookery titles, including project management, maintaining budgets and schedules, organizing photoshoots, managing freelancers, copy-editing, proofreading and ghost writing.
Which? Good Food Guide
The Admirable Crichton
Headed a department that created the food and drink for London’s biggest party design company, which organised over 500 parties a year. Designed bespoke menus to tight deadlines and worked as a chef at many
events, from Persian buffets to Regency dinners; undertook accurate budget and logistics management for complex events; created seasonal food collections of new dishes and canapés.