I’ve been working at BBC Good Food since November 2015. Before my current role as Food & Reviews writer, I was Editorial Assistant and before that, Editorial Intern.
As I am the main point of contact for work experience requests at BBC Good Food, I’m often asked about how I got started in my career, so I thought it might be useful to write it all down for anyone who is interested.
Obviously, I can’t say how it works for everyone as there are so many different paths, but this is what happened for me…
Sun’s out again (although judging by how changeable the weather is at the moment, it will probably be raining by the time I finish this post)! So, I thought I’d take a minute to shout about some of the ice-creams I’ve been enjoying this summer. In case, you want to try them too..
The facts about chlorinated chicken and other threats to our food standards
As if Covid-19, systemic racism, police brutality and Brexit weren’t enough to be getting on with, I’d like to take five minutes of your time to talk about some other shit going on at the moment – the proposed trade deals between Boris Johnson and the US, which threaten our food standards. After all, this is a food blog.
You might have heard murmurings about ‘chlorinated chicken’ and the deals that Boris Johnson wants to make with Donald Trump, but what does it all actually mean for our food standards? And what can we do to (attempt to) stop it?
I’d like to use this blog to shout out some of the products I love using in the kitchen, from delicious ingredients to useful kit. First up, my salad spinner.
An ode to my salad spinner
When I was 21, I spent a year living in the south of France (oo la la, I know). One evening I found myself making dinner with a French guy and, as we made salad to accompany our meal, he used a salad spinner to dry his washed salad leaves. And it was honestly a revelation.