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

Torie True

I have been cooking Indian food for over 23 years (my other half is British Indian), but only working in a food capacity for the past decade. It began when I started my blog, focusing on cooking with herbs and spices and also travel. This led to me setting up a food business teaching others about spices and cooking with them in relation to Indian cuisine. I am passionate about sharing the joy of cooking with spices and demystifying the notion that cooking with spices is difficult and spicy. My London classes are hands on, fun and informative and incorporate a 'spice tour' in Tooting, where I show clients where and what spices to buy and educating them about all the Indian produce on offer. After the tour we gather in my home and work as a team creating a six course Indian feast, which I hope will give my clients confidence to cook the very same dishes back in their homes. I have also taught out of London a number of times both in private homes for groups, as well as at Maymessy Cookery School. In addition to my blog, I have written monthly food theme articles for ‘Country and Town House Magazine online’, as well as writing restaurant reviews for over a year, for digital food journal ‘Binge’, as well as photographing the front cover for its first print copy, as well as a couple of other food photographs within the magazine. I also wrote a piece on ‘Heirlooms From the Sea – A Quest for Cockles, Samphire and Laver’. My recipes have been in Delicious Magazine (Chingri Maach/Bengali Prawn Curry), The Telegraph (chocolate, chilli and cinnamon fondants with cardamom Chantilly cream).

Special subjects

Indian home cooking, travel

Regular work

I run weekly Indian cooking classes combined with a spice tour

Commercial interests

Indian cookery teacher, food and travel writer, recipe developer