Silvija Davidson

My main focus is in identifying, evaluating, describing and promoting high-quality (mostly artisan) food and drink via workshops, markets I set up, and external organisations, both in a voluntary and commercial capacity (IWFS, Slow Food, QED, the Guild of Fine Food). Linked to this is work with flavour perception, and the Language of Taste - I wrote a guidebook of that title for use by judges of the Great Taste awards organised by the Guild of Fine Food.

Special subjects

Flavour evaluation and profiling (both food and drink); condiments; chocolate; bread; Italian produce; thermal mixers.

Languages spoken

Latvian ; translation from French and Italian

Regular work

Head Co-ordinator for Great Taste (the Guild of Fine Food) - evaluating and commenting on a wide variety of food and drink and editing other judges' comments. Awards and Conference Organiser for the Academy of Chocolate. Testing, evaluating, demonstrating and adapting recipes for thermal mixers (Barbel trading). I also judge at the World Cheese Awards and Quality Food Awards and serve on Borough Market Tasting Panels.