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

Adamantia Velonis

I am the Founder, Editor and Culinary Writer behind Marmalade + Kindness, and HARVEST Magazine. My platforms invite people to find mindfulness and creativity through the cooking process to manage difficult emotions. HARVEST was launched in December 2020, as a quarterly food magazine devoted to mindful cooking. It's made in Oxford, inspired by the world and created by an all female editorial and freelance team. Outside of this, I write feature articles and contribute recipes to a number of food and well-being titles on the topic of mindful cooking. I am a certified mindfulness teacher and work in the management consulting industry.

Special subjects

- Mindful cooking - Cooking as self-care - Cooking as therapy

Languages spoken

- English - Greek - French (beginner)

Regular work

I have a multi-hyphen career. I work in the management consulting industry and am a former lawyer. I am also an accredited mindfulness teacher and have been featured in a number of magazines and podcasts discussing the topic of mindful cooking, including Happiful Magazine UK. My recipes have been featured in a number of magazines, including Vegan Life UK and Nourish Australia.

Advisory boards / Awards

N/A

Commercial interests

I regularly commission writing for HARVEST Magazine, and am happy to receive pitches for specific sections. I am interested in hearing about artisan food products with female founders/owners. I'm available to develop content and recipes (including images) for magazines and food businesses. My niche is Greek cooking and plant-based/vegan recipes. My food philosophy is centred on seasonal, organic, local produce and slow cooking techniques. Get in touch to see my portfolio of work and to discuss how I can create recipes that will help you emotionally connect with your customers.