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


Ruth Watson

Ruth was born in London and started her food writing career at the age of nine by winning a nationwide competition sponsored by Cadbury's. The prize was a large carton of assorted chocolates – she has never quite recovered from it being shared among the entire class. In the early 1970s she was an inspector for the Good Food Guide and won an Evening Standard award for a review of Hintlesham Hall that, curiously, she ended up owning with her husband, David. Her life as a restaurateur continued with the Fox and Goose Inn in Fressingfield and the Crown and Castle in Orford. In 1994 she became, with Nigel Slater, contributing food editor to Delia's newly launched Sainsbury’s The Magazine, and twice won the prestigious Glenfiddich award for Magazine Cookery Writer of the Year. She then became Food Editor of the Daily Mail’s Weekend magazine. As well as writing for many other publications, from BBC Good Food to the Caterer and Hotelkeeper, she is the author of three successful cookery books. She has lived in Suffolk for over 30 years, where wild ducks and fairly tame hens enjoy the 20 acres of organic garden, meadows, copses and orchards. Her current project is battling the Covid-created opening and closing of her new Italian restaurant, Watson and Walpole, in Framlingham.

Special subjects

Food in all its glory: recipe creation and development including cooking on a budget, recipes for weekly weekend menus, articles on the social and cultural history of specified foods and producers, buying foods in season, restaurant reviews and writing restaurant menus that are authentic, practicable for the kitchen and liked by the customers.

Languages spoken

English well, French adequately.

Regular work

Apart from my duties as current Secretary to the GFW, I own and co-run an Italian restaurant in Framlingham, Watson and Walpole.

Advisory boards / Awards

Honorary degree, University of Suffolk Twice awarded Glenfiddich Magazine Cookery Writer of the Year Various restaurant awards, inc Michelin Bib Gourmands, and continuously in the Good Food Guide for each restaurant

Commercial interests

As above