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


Kieran Jefferson

Kieran Jefferson is a cook, writer, forager, beekeeper, sheep wrangler, and chicken whisperer. He lives on his smallholding in rural France where he is in the process of becoming self-sufficient. He writes about cookery, wild foods, France, environment and agriculture, and self-sufficiency, and has been published in Locavore Magazine, Terroir Review, Modern Salt, and Crumbs Magazine. Kieran is a member of the Association of Foragers, and offers guided wild food walks in the Burgundy countryside. Previously he was Head Chef for the UK chain Friska, and a partner in the off-grid catering company Forage & Fire. He is always looking for new writing opportunities.

Special subjects

Foraging, food growing, animal husbandry, beekeeping, sustainability, recipes, self-sufficiency, agriculture, France.

Languages spoken

English - mother tongue. French - basic conversational.

Regular work

Locavore Magazine - feature writer for both print and online editions, online editor, recipe writer, contributing editor to the print edition. Terroir Review - feature writer.

Advisory boards / Awards

Best Sustainable Restaurant, OFM Awards 2014 (Friska) The Association of Foragers.