Food

Here you’ll find a wide selection of food stories featured in newspapers, magazines and blogs including The Evening Standard, Foodism, The Times, ES Magazine, The Daily Telegraph, Square Meal, Berry Brothers & Rudd, The Guardian, Restaurant Magazine, and Radio Times. There are interviews and Q&As with chefs and producers (primarily in London as well as around the UK), commentary on women working in food and hospitality, profiles on food businesses and food-related social enterprises and community projects, ‘cookbook challenges’, food trends, street food traders and restaurant profiles, and eating out guides.

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 […]