Xanthe Clay

Xanthe Clay spent her late teens and early twenties backpacking through the Sudan, Egypt and Sinai, across China and around South America, before settling down in London to work as a cookery book seller.

In her mid twenties she trained as a chef at Leith’s and worked as a chef and caterer in the West Country before starting the Readers’ Recipe column for The Telegraph. Since then she’s worked on both food and cookery features for The Telegraph, as well as contributing to Good Food Magazine, Olive, Delicious and Sainsbury’s Magazine.

She’s proud to be President of the Guild of Food Writers and a Trustee of the Andre Simon Awards as well as Academy Chair (UK and Ireland) for World’s 50 Best Restaurants.

A Life In Food – Asma Khan

A Life In Food – Asma Khan

The Pivotal Pig: 25 years of British food through the eyes of St. JOHN

The Pivotal Pig: 25 years of British food through the eyes of St. JOHN

The Way We Eat Now

The Way We Eat Now