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


Philippa Davis

I write... The cookery column for The Field Magazine, Restaurant lists for Condé Nast, House and Garden and am the recipe contributor for the 'Deepest Books' series. Chef... I am a freelance private chef and am lucky enough to have clients across the globe. Previously I worked in London at Lidgates the butchers, The River Café , Moro and Mudchute Kitchen. Restaurant and food consultancy... I have been working with a major luxury golf resort in the Algarve to help update menus and food styling. I also work with smaller food business developing their products.

Special subjects

Game cookery - Since July 2014 I have been the cookery writer for the Field Magazine in their monthly food column as well as contributing special features.

Languages spoken

French - moderate

Regular work

Food Writer for The Field Magazine

Advisory boards / Awards

Liberty Kitchen - a street food enterprise run from Pentonville Prison Game food ambassador for BASC .