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Chef, cook, restaurant critic, food and wine writer 

Having  trained  classically in 3*** Michelin restaurants as a chef and a patissiere,  I moved into PR and marketing for wine, restaurants and food.  I found I preferred writing than publicising, so I became a food and restaurant writer - something I still do, for (among others) The Good Food Guide, The Square Meal Guide, The Guardian, The Times and The Express as well as The Richmond Magazine.  Mashed and Smashed evolved from testing chefs' recipes for The Good Food Guide's 60th Anniversary cookbook.