Sam Gates is a writer, cook, TV guru and mum. She’s cooked fabulous food everywhere, from a squat in Hackney to the African bush, and loved every minute. Sam’s love of cooking started at primary school when her heart biscuits on Valentine’s Day went down a storm. Her first job was in the satellite TV industry, where she eventually landed her dream job as marketing director of the UK’s first food channel. Working with fantastic, inspiring chefs all day, she kept quiet about her own love of cooking, but raced home every night to write recipes and cook her heart out. In 2015, cooking and writing happily came together when her first book 'Food for your Brood' was published, and she was a contributor to the wonderful Royal Marsden Cancer Cookbook. She now works with Liz Earle Wellbeing as a guest food writer, writing stacks of healthy recipes, including the following features: Easter feast, Bonfire treats, Weekday suppers, Traybakes, Pies, Cooking with lavender and Comfort Food. Away from writing, in the last few months, she’s taught teachers and GCSE Food technology students how to make dim sum, demonstrated sushi making to the good ladies of the Women’s Institue, run the first ever food course at a 100 year old adult education institute, and cooked with charities in the UK and South Africa. But above all, Sam loves to cook and feed the people she loves. Finding new ways to do it was the inspiration behind her next book. The Tin and Traybake Cookbook will be published by Constable Robinson in November 2018. It's a warm, refreshingly honest family cookbook, packed with 100 delicious, ruthlessly tested recipes. Sam lives in Surrey with her husband, two young and very exacting official tasters, and Mini the moocher, a South African rescue dog who doesn’t seem to have quite the same culinary standards as everyone else.
Family food, Cooking for friends and family, Traybakes, Baking, Baking tin cookery, Cooking for crowds
Guest Food Writer, Liz Earle Wellbeing Magazine, Recipe writer and Baker-in-residence Espresso Design, Cookery teacher, The Guildford Institute