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

Julie Cleijne

I am a Naturopathic Chef, and founder and CEO of Sustainable Kitchen Consultants Ltd. We are a team of Chefs who are all Nutrition trained, and also all have commercial chef experience in hospitality sector. I work with hospitality clients, helping them create recipes that include plant-based or free-from and healthier dishes. I also provide Training in plant-based and free-from, and work with a number of cookery schools offering in-person and online courses. I am currently British Leeks Ambassador, working with them for their 2020/21 campaign to develop a series of recipes, and promote Leeks in general via my extensive network which covers hospitality, food manufacturing and agricultural tech and innovation. I am further working with the British Leek Growers to help them create commercial value from unharvested / 'wasted' leeks, and am helping them in a consultative way to develop new commercial food and packaging products. I regularly write for the Guild of Fine Food, and have published articles with other businesses.

Special subjects

Plant-based cooking Free-from cooking Hospitality sector Sustainability Regenerative farming practices Food waste reduction

Languages spoken

English

Regular work

See above

Commercial interests

See above - Recipe development, Training, Consulting, Food waste reduction and commercial valorisation