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.

The comic who cooks (Watts What Magazine)

Comedian Joe Lycett on his talent for cooking (definitely no capers involved) – and the secret of epic chicken soup (Words: Victoria Stewart. Image: Matt Crockett)  If you’ve ever seen Joe Lycett perform stand-up, there’s a high chance you’ll have laughed until your sides hurt. […]

Sustainable Restaurants report (Stylus)

The restaurant and hospitality industry is beginning to think about sustainability in a wider context – from environmental impact to ethical employment practices. Staff wellbeing is having a positive impact on business growth, and consumers are demanding to know that the food they’re eating is […]

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 […]