I'm a freelance PR based in south-east London, specialising in food and drink, books and social media.
Currently working on the following books: The Noma Guide to Fermentation by René Redzepi and David Zilber, Create Beautiful Food at Home by Adrian Martin, Red and White by Oz Clarke, You and I Eat the Same (edited by Chris Ying) and Sparks by Stephen Leslie.
Happy has sold over 78,000 copies in hardback in the 2 years it has been in print. It spawned further bestselling titles from the author in this genre and I worked on campaigns for the first 3 self-help books plus Fearne’s 2 cookery titles. To date, Fearne has sold almost ½ million books in the UK worth almost £4 million pounds in revenue.
Coverage included interviews with the following: ITV1 LORRAINE, BBC RADIO 4, CHANNEL 4 SUNDAY BRUNCH, BBC RADIO 2 STEVE WRIGHT, BBC RADIO 5 LIVE and BBC RADIO LONDON.
There was also key publicity in the following national newspapers: THE TIMES - first interview and serial, THE I PAPER – interview and review, SUNDAY TELEGRAPH – interview and THE GUARDIAN - review.
Interviews, reviews and extracts were all featured in the following magazines plus many more: GLAMOUR, STYLIST, COSMOPOLITAN, RED, ELLE , GRAZIA and WOMAN & HOME.
Finally, online there was coverage with the following sites: TIMES ONLINE, MAIL ONLINE, THE POOL. HIP AND HEALTHY, HUFFINGTON POST, RED ONLINE and EMERALD STREET.
I worked on this novel by Alastair Campbell and Paul Fletcher and the book was a Sunday Times Top 10 bestseller.
Alastair and Paul did the following key interviews to help promote the book:
BBC1 Breakfast, Channel 4 Sunday Brunch, ITV1 Peston, Sky News Tonight, BBC Radio 5 Live, Talk Sport, Talk Radio, The Guardian, The I, The Times.
This book reached the top 20 books at Amazon in November 2018. To date, it has sold more copies in the UK than the original Noma book which came out 8 years before!
The authors were interviewed by many major media outlets about the book including the following:
BBC1 Saturday Kitchen, BBC Radio 4 Loose Ends, BBC Radio London, The Times, Financial Times, Monocle, Olive magazine, CN Traveller and Food and Travel.
The book also got key coverage with the following:
The Guardian, The Sunday Times, The I paper, Delicious, Olive, Foodism, Wanderlust, Caterer and Hotelkeeper and Veggie magazine.
New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue,... read more
Winner, 2019 IACP Award for Best Book of the Year in Food MattersNamed one of the Best Food Books of the Year by The New Yorker, Smithsonian, The Boston Globe, The Guardian, and moreMAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In nineteen thoughtful and engaging essays and stories, You and I Eat... read more
Chris Difford is a rare breed. As a member of one of London's best-loved bands, the Squeeze co-founder has made a lasting contribution to English music with hits such as 'Cool For Cats', 'Up The Junction', 'Labelled With Love', 'Hourglass' and 'Tempted'. Even before his first release in 1977, his love of writing lyrics has never wavered. Over the course of a thirteen-album career with Squeeze,... read more
SHORTLISTED FOR THE WILLIAM HILL SPORTS BOOK OF THE YEAR 2018The uplifting, feel-good autobiography of Ben Ryan, the coach of the Olympic gold-medal winning Fijian rugby team It is late summer 2013. Ben Ryan, a red-haired, 40-something, spectacle-wearing Englishman, is given 20 minutes to decide whether he wants to coach Fiji's rugby sevens team, with the aim of taking them to the nation's fir... read more
Football manager Charlie Gordon is struggling with one defeat after another at the club he loves. Only a decent Cup run is keeping him in work, but tensions are running close to the surface ahead of the next round: Chelsea away. Footballers fall into two categories: artists or assassins. Soon Charlie is going to find out which players can deliver - and just how much pressure they can all stand... read more
Britain's youngest Michelin-starred chef shares over 100 unique seasonal recipes from his family farm and pub -- as well as stories and ideas about growing, foraging, and preserving.Tommy Banks is redefining food in a way that reverberates worldwide. With an approach to food that is above all local, Tommy celebrates key ingredients locally grown or foraged, preserved for later or eaten within ... read more
"This book is a way to release what's going on inside your head and to keep heading towards the good stuff. The simple stuff. The stuff that's going to really hit up that happiness on a deep and nourishing level. Whether you dip into these pages every now and then when you feel you need it, or use it daily as a positive exercise, I hope it brings you much relief, joy and calm. Amen to the pen.... read more
"I am a work in progress. There are times when I feel in control and like I know what I'm doing...and there are times (quite a few)(actually lots) when I've got no idea whats going on, where to turn, what to do, how to behave, and those are the times I've sought help! I have been helped by some extraordinary people. I've been supported and counselled through my recovery from drugs and alcohol.... read more
100 delicious, easy and healthy recipes that will nourish you from the inside out.
Korean food is quickly becoming the biggest trend in the culinary world—Our Korean Kitchen will be your inspiring guide to bringing this delicious and healthy cuisine to your table. Critically acclaimed chef and food writer Jordan and his Korean wife Rejina provide a cultural history of the food of Korea giving context to the recipes that follow. This comprehensive collection of 100+ authentic... read more
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Independent non-fiction publicist with over twelve years’ experience, including senior management roles at Pan Macmillan and Bloomsbury.
Helping non-fiction authors tell their stories and create authentically meaningful interactions that have an impact in the marketplace.