Members at the Guild

Our members include over 370 of the leading food writers, journalists and broadcasters working – publishing or broadcasting – in the UK. We are book authors, newspaper and magazine journalists and columnists, TV and radio broadcasters, restaurant reviewers, chefs, food editors, recipe developers, product developers, food lecturers, food stylists, illustrators, researchers and translators. In addition to being writers, journalists and broadcasters, some of us are chefs, food scientists, home economists, nutritionists, dietitians, restaurateurs and wine experts.

Collectively and individually, we have a comprehensive and encyclopaedic wealth of knowledge about all matters relating to food and drink. Many of us have specialist knowledge about a wide and far-reaching range of topics, including regional food, food history, food and the arts, food and travel, vegetarian food, organic food, healthy eating, food law, food safety, food additives, nutrition, the politics of food, preserving and conserving, entertaining, food and the environment, children's cooking, catering, baking, meat, herbs and spices, cheese, fish, chocolate and much else.

Full information about all of the members of the Guild of Food Writers is detailed in the Annual Directory of Members, including contact information and details of professional backgrounds, publications, skills and experience, and areas of special interest. As this most comprehensive directory of food expertise is of considerable interest and value to publishers, PR firms, food retailers and producers and many others, it is offered for sale direct from the Guild.

If you are a professional food writer or broadcaster and are interested in becoming a member of the Guild of Food Writers, we'd like to hear from you.