Members Area

Welcome to the Members’ Area of the Guild of Food Writers website. Here you will find resources that are only available to Guild members, including shortcuts to member benefits such as our discounts and pay survey results.

 

For more information on the Guild, and to see the full range of our activities and resources, please refer to our new FAQs page.

 

The directory of members is one of the most important features of the Guild, so please be sure to keep your entry up to date, both with regard to professional activities and contact details. 

 

Best wishes,

 

Charlotte Pike

Chair

Catherine Black

Cat Black - Biography Cat Black is a member of The Guild of Food Writers and a Grand Jury member of The International Chocolate Awards. Having worked as a private caterer and baking tutor, she has written for a variety of publications, including among others The Spectator’s Scoff, Chef Magazine, Ganache, Caterer & Hotelkeeper, FOUR – The World’s Best Food Magazine and 1001 Restaurants You Must Experience Before You Die (Octopus 2014). Cat has been a regular contributor to Girl’s Guide to Paris on their chocolate and patisserie content. She wrote the home baking column in Cakes & Sugarcraft Magazine between 2010 and 2015 under the name Cookie Bellair. Cat has an all-consuming passion for all that is finest in the world of chocolate. She gives talks about chocolate to private and corporate clients, introducing people to chocolate tasting and the complexity of this divine food. A recent speaking engagement was the conference opening talk ‘Pioneers & Alchemists in Chocolate’ at Food Vision – Cannes - 2016. Acting as a chocolate consultant has allowed Cat to work with many top chefs, such as Andy Blas (Executive Pastry Chef Hotel Café Royal), Graham Garrett (The West House) and Andrew Scott (Sudbury House Hotel), keeping them up to date on the latest chocolates and collaborating in the development of interesting chocolate dishes for their menus. Cat also indulges without end as writer of the website www.chocolatecouverture.com - a role which has taken her to the workshops and kitchens of many of the world’s top chocolate makers and chocolatiers. There is no finer route to understanding chocolate, as a food and as an ingredient, than learning from and tasting the creations of the very best. She is co-author of Sex & Drugs & Sausage Rolls – the autobiography and recipe book of Michelin starred chef Graham Garrett (FACE Publications, October 2015), and author of The Great British Bake Off, Bake it Better – Chocolate (Hodder & Stoughton 2016). @CatBlackChoc cat@chocolatecouverture.com

Special subjects

Chocolate Home baking

Languages spoken

French

Regular work

Tutor at The International Institute of Chocolate Tasting

Advisory boards / Awards

Grand Jury International Chocolate Awards


Published