food never feeds the belly alone
What was the first bowl of food you recall your mother, granny, nan cooking for you? You're smiling, I'm quite sure...
I am a business development specialist with nine years of experience in the ethical food sector and a freelance food and culture writer (Guardian, Financial Times, Time Out). I am also a food anthropologist and a co-founder of Rosehip + Rye - where I both host and cook.
Now I consult on business development and content creation, using a blend of my commercial experience - with a storytelling method.
Storytelling and the bottom line? In our increasingly globalised world, stories help us all to remember why and how we are human. And bring our customers back.
Having worked with the likes of John Lewis, Ottolenghi, Pearson (FTSE 100), the Bank of England, Baxterstorey, I have learnt that the most successful businesses tap into an emotive element alongside the commercial.
I work with businesses in food and other sensory sectors - from independent retailers to contract caterers and spas - on combining business development with story-telling. Such as:
- content creation and management, on-going media promotion
- new business development (eg pitches, tenders for contract caterers)
- making sustainable and ethical food a viable part of the business
- strategies for engaging current customers
I write about food, travel and culture and have published in the Guardian, Financial Times, Olive, Calvert Journal, Easyjet and Gastronomica amongst others. I was a regular Time Out London restaurant reviewer 2009-2012.
I use my freelance writing and the MA in Food Anthropology to support businesses to grow their customer base through the power of their story.
I also continue publishing, in particular focusing on the food and culture of the 'New East', or the former Soviet Union + ethical/ingredient based stories (my dissertation was on salo, Ukrainian version of lardo) and what I call food kinaesthesia, the feel factor of food.
Samples of my writing online:
Guardian on10 best restaurants in Moscow
Delicious on the where to eat in Tallinn
Speciality Food Magazine on importance of story-telling in retail
Guardian on Crimea's champagne ‘renaissance’
Calvert journal on Tallinn's food scene
Olive Magazine on Estonian dining
Easyjet on ’48 hours in Moscow’
Financial Times on winemaking in Crimea
Hear me talking about ‘Making Russian Food Sexy’ on Voice of Russia
Catering and events
I am a co-founder of Rosehip + Rye: a catering and events business specialising in the food from the 'New East': from Estonia to Russia, Ukraine and Georgia.
R+R started as a hobby by two women, on a mission to introduce London to the wonderful food of our homelands. We set out to research and update the food of our roots, and do so by tapping into the wonderful produce of this country. Our climates are often so similar, after all.
Over the years we grew into a business, having worked with the likes of the V&A, Royal Academy of Arts, Pushkin House.
We always say that food never feeds the belly alone.
Please get in touch to discuss how I could support your business.
Or indeed, just for a cup of nice coffee. I love the random power of human connection.
0776 99 42 887