Writing

A mixture of stories, mostly about food and food-related travel stuff, from producer profiles to more general interviews with women and men working in the food and restaurant industry; cookbook reviews; community projects; food trends; eating out guides and food trails. I love food and drink and enjoy eating and drinking it, but I mostly enjoy covering the people behind it and the stories surrounding the food itself – how it was made, why it was made (and how it can be made more sustainably), how did it get there, who it was made by and why they wanted to make it in the first place. There are also some stories involving Impact Hub Brixton, the shared workspace that I’m a part of and was ‘storyteller’ for over a year between August ’16-December ’17.

This area is divided into specific ‘food,’ ‘travel,’ and ‘other’ sections for ease.

Please take a look around and if you are interested in commissioning me, please get in touch using the form on the ‘about’ section here.

A distillery that’s the Noma of booze (Wired Magazine)

Copenhagen-based Empirical Spirits, led by Lars Williams and Mark Emil Hermansen, wants to bring new flavour to alcoholic drinks. (Photo: Christoffer Rydqvist) Words: Victoria Stewart In a warehouse on Refshaleøen island, Copenhagen, a chorus of clattering is being produced by hacked-together machinery. Finishing some work on a […]

The txoko: Basque culinary culture (Berry Bros & Rudd)

Txokos are societies dedicated to celebrating northern Spain’s extraordinary culinary and vinous heritage. Food writer Victoria Stewart reports on how these gastronomic gatherings came about and what goes on behind the societies’ (normally) shut doors Sitting in a room that feels like the intersection of […]

Stir it up: London’s cocktail craze (Foodism)

From cocktail bars to mixing masterclasses and the number of drinks being served, Victoria Stewart charts the facts and figures of stratospheric rise of London’s cocktail scene WE ALL KNOW Londoners love cocktails. The availability, quality and interest in them has been growing steadily since about […]