Specialist Writing

I am a catering geek. A fair proportion of the food that we eat is cooked and prepared by other people, and how that impacts our lives interests me deeply. I know, it’s a bit weird.

As a nation we eat more than one in six meals outside the home, which accounts for over 25% of our daily calorie intake. With menu labelling, public health initiatives like the sugar tax and school dinners being frequent stories in the press, you can see it’s a wide-ranging  and detailed subject area.

I’ve written on the subject for The Guardian, The Times, Caterer and Hotelkeeper, Hospitality, Cost Sector Catering and other national, trade, consumer, specialist and B2B magazines.

As the nutrient-based standards were applied to secondary school meals following the Jamie Oliver revolution, I wrote a series of more than ten features across three months of Cost Sector Catering on the run up to the LACA Summit. In the process I interviewed around 30 key names in government, health, public sector catering, the School Food Trust, unions and other catering experts, leading one prominent PR to describe me as ‘the most informed journalist on school meals’.

In the year of their inception I also wrote and edited two customer magazines for Pelican, a catering industry purchasing company. The Pelican covers their education sector work; PQ represents the hospitality sector.

I've spent the past five+ years working with the world's leading hotel groups on their sustainability and responsible business initatives. I have a thorough understanding of the most pressing sustainability and social responsibility issues affecting the hotel sector today. I've seen the wide-ranging innovations and programmes being introduced around the world which hotels are applying to tackle climate change. I ran the Green Hotelier Awards recognising those intiatives worldwide.