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

Drew Smith

In the UK I am best known as having been the Guardian restaurant columnist for 10 years and editor of the Good Food Guide restaurant guide which was the forerunner of all those reader-led guides like Zagat, Hardens, TripAdviser etc..which also lured me into the net. I am probably best known in the USA for translating Eugenie Brazier from the French which enjoyed an epic review from Katie Baker on (or should that be in?) the Daily Beast. It was an Observer Food Monthly book of the year and Bill Buford voted it his best cookery book (of all time). Also my own own Oyster, a gastronomic history was a Vogue book of the year. I take photographs more as a hobby. I prefer natural light and trying to capture what Cartier Bresson called the decisive moment. And I cook a bit, lately because my father had and my partners’ father has Alzheimer, it is one of the last ways to communicate with him. And that led to Broth to Bowl

Special subjects

I cover many areas from cooking to history, essentially a writer first, cook second, photography third, real life fourth

Languages spoken

English and French

Regular work

Books, editor at large Elwin Street


Published