Members Area

Welcome to the Members’ Area of the Guild of Food Writers website. Here you will find resources that are only available to Guild members, including shortcuts to member benefits such as our discounts and pay survey results.

 

For more information on the Guild, and to see the full range of our activities and resources, please refer to our new FAQs page.

 

The directory of members is one of the most important features of the Guild, so please be sure to keep your entry up to date, both with regard to professional activities and contact details. 

 

Best wishes,

 

Charlotte Pike

Chair

Charlotte Pike

Charlotte Pike and is a UK based food writer, cookery teacher, chef and occasional broadcaster. Charlotte is the author of five cookery books which have won and been shortlisted for leading International and UK based book awards. Charlotte is currently the Chair of the Guild of Food Writers. Charlotte is one of the UK’s leading independent cookery teachers and teaches classes at schools around the UK as Executive Chef Tutor, and teaches a wide range of consumer and corporate classes on a weekly basis. She is also Founder and Director of Field & Fork School, a food education social enterprise. Charlotte is a is a graduate of the Ballymaloe Certificate Course and is a Chef Ambassador for Slow Food in the UK and member of Les Dames d’Escoffier International. She runs a hugely popular catering company, Charlotte’s Kitchen, cooking for high profile clients, and cooking for weddings and parties all over the UK and Europe.

Special subjects

I am a recipe writer, cookery teacher and chef. I have a particular interest in every day home cooking, providing simple, reliable ideas for daily home cooking and translating advanced cookery techniques into easy, achievable processes in the home kitchen. I am interested in traditional methods of cookery and forgotten skills, such as fermentation, smoking and foraging. Growing up in the country, I have a strong interest in the natural world and in traditional country cooking, game foraging and wild food sourcing and preparation. Baking is a speciality, including bread, sourdough, pâtisserie and a keen personal interest in Scandinavian baking. Student cooking is a professional interest, as is children's cooking classes. Regional British, Irish, Northern Irish, French, Spanish and Danish food. Central and South American food are areas of great personal interest.

Languages spoken

BA Hons (Exon) in French and Spanish Extensive periods living in France, Spain, Latin America, Scandinavia and Ireland.

Regular work

Cookery book writing. Food broadcasting - radio, TV and podcasts. Cookery teaching. Occasional private cooking. Very occasional ghost writing.

Advisory boards / Awards

Chair, Guild of Food Writers World Gourmand Awards for Best Series André Simon Shortlist for FERMENTED Chef Alliance Member, Slow Food UK

Commercial interests

Founder and Director of Field & Fork School. Executive Chef Tutor. Owner of Charlotte's Kitchen catering company.