Ren Behan is a British food writer of Polish descent, who is constantly inspired by both her heritage and the fast-changing food landscape in Poland. Her writing and recipes are an exciting fusion of both traditional and modern Eastern European cuisine. Her debut cookery book, Wild Honey and Rye, Pavilion Books 2017, was shortlisted in the Gourmand Awards, and went on to have a US co-edition with Interlink Books. Her second book, The Sweet Polish Kitchen, published by Pavilion/Harper Collins in February 2024, also has a US co-edition. Ren's recipes have been featured in leading mainstream publications such as delicious, Olive magazine and BBC Good Food. She has contributed to The Guardian and to The Observer Food Monthly. In 2024, Ren was featured in the OFM 30 "Everything we love in the world of food right now." Ren has been a judge at The Guild of Food Writers Awards across a number of categories. Whenever time allows, Ren runs supperclub events that showcase the delicious flavours of Polish food. She maintains a website at www.renbehan.com and also writes a Substack called Kitchen Culture. Ren is a mum of three based in St Albans. Alongside food writing she is also a practicing consultant solicitor. She is on The Guild of Food Committee for Professional Affairs. She is represented by Elly James at HHB Agency.
Polish food culture, Polish heritage recipes
Features for mainstream magazines on a freelance basis