My decades-long writing career is a case study in versatility! My heart lies in the food and nature writing I do for my outdoors business, Eat Sleep Wild, and my personal essays about writing for Writer's Residence. Along the way I've also written for a wide range of sectors and verticals, largely built on my backgound in computational and applied mathematics. My most notable professional writing roles have included:
You can find a few of my favourite writing samples below.
Thanksgiving has long been associated with harvest feasting, but what to drink with the holiday spread? While food may normally form the focus for your drink...
Keeping up appearances in the age of the digital diner With over 38 million UK adults online, the web is becoming an increasingly important marketing tool f...
Copse Hill Road in Lower Slaughter was voted the "most romantic street in Britain" in a recent Google poll. Next to that road is The Slaughters Country Inn, ...
A piece for France Today about Kate Hill
Fresh cranberries are often reserved for holiday cooking, but there’s so much more to these little red morsels of joy beyond cranberry sauce alone. In this r...
I am an ardent lover of cauliflower. And as a veggie lover who sidelines as a mathematician, a mathematical cauliflower is an extra special thing. Enter the ...
Originally published on Smarterfitter.com. "I consider the side dishes as important as the barbecue, and these sides should taste as good as the meat. I see...
There are reasons why Paris is known as "The City of Light." True, the name may come from its early adoption of electrical lighting, but visitors and loca...
Peter and Jonray Sanchez-Iglesias haven’t had a quiet moment since taking over Casamia in 2009. The Michelin star was a nice start, but winning Gordon Ramsa...
Broad Bean Guacamole If you’re looking for a simple way to use broad beans this summer, follow Monica's lead and include them in a delicious guacamole –...
Woman cannot live on baguettes alone. So what’s a vegetarian to do in a country where fish, meat, and copious amounts of butter and cheese are par for the co...
The Second Floor Restaurant at Harvey Nichols has maintained consistently high standards (and two AA rosettes) since it opened. Leading the kitchen is head c...
“Halfway to everywhere in the middle of nowhere” is how The Montague Inn describes itself. Indeed, this 18th century local hiding down the lanes of Somerset ...
All too often, pubs fall into one of two camps: either they have a great atmosphere but terrible food, or they've got amazing food but feel more like a resta...
Ever since London won the bid to host the 2012 Olympics, the city has been scrambling to clean up its act. As a result, this once smoggy metropolis has trans...
Pop-up restaurants are sweeping the country, and chef Tara Hofman is riding the wave. Her business, Tara’s Table, takes the restaurant experience into peop...
Tangy and sweet. So different. And yet, so good together. This is especially true of really bold blue cheeses like Gorgonzola, an Italian blue cheese noted f...
My Mum and I recently took a trip to Marrakech. It was our first time in Morocco and one of the things we looked forward to the most was the food. We both th...
Chai Pani 64 Seymour Street London, W1H 5BW 020 7258 2000 http://www.chaipani.co.uk/ Category: Indian Travel: Marble Arch Open Daily 6pm-10.30pm; Mon...