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Members' News – June 2017

Orlando Murrin (29/06/2017)

Food Writing Workshop at Newton Walled Garden, Edinburgh

Louise Gray, author of The Ethical Carnivore, will lead a workshop in butchery and food writing at this exciting new space near Edinburgh. 

While you learn how to skin, butcher and prepare a rabbit for the pot, Louise will guide discussion on how to effectively distill your experience for the page, and why communicating our connection with food is more important than ever.

For more information please click here

Humayun Hussain’s Supperclubs

Photograph of Humayun Hussin

Food and hospitality writer and consultant and Guild member Humayun Hussain, who has been working with high-calibre Indian chefs and restaurants for several years and is himself launching his own modern Indian restaurant next year, has devised two modern supperclub events in July, which he’ll be hosting:

Kebab & Roti…but not as we know it

With chef Saurav Nath, formerly at Michelin-Starred Benares & Gymkhana

Wednesday 5 July

7pm - £9.30pm

£30 (food only), £45 (with wine pairing)

Indo-Mauritian Afternoon Tea…with more than a hint of spice

With chef, food blogger and recipe writer Brinda Bungaroo, who brings exquisitely made Indian and Mauritian savouries and pastries to the fore at Afternoon Tea.

Saturday 29 July



Both events are at Chakra, 33C Holland St, Kensington, London W8 4LX

Bookings Tel: 020 7229 2115, or email

For any further enquiries please call Humayun Hussain on 07780006797

Jo Lamiri’s Supperclub

Guild member Jo Lamiri is hosting her first supperclub in Battersea on Friday 14 July.

Called A Levantine Feast, the menu will include lamb roasted with pomegranate molasses and honey or a Moroccan spice rub and served with mint and basil oil, lemon and coriander yogurt and pomegranate seeds, as well as a dessert of roasted summer fruits with a honey and cinnamon glaze, served with crème fraîche. For tickets and more information go to Grub Club.

Italian Deli

Guild member Jo Lamiri writes:

‘I am doing PR for Nife is Life, a lovely online premium Italian deli with over 1500 products, set up in 2005. They fly their signature buffalo mozzarella in from Italy twice a week and, as the company is run by Italians, mostly from Naples, it's true that know their stuff when it comes to Italian food.’ For more information contact Jo Lamiri:

Venue Space in East London

Guild member Anette Moldvaer's classroom and lab are now available to hire for workshops, meetings, presentations and tastings. The flexible spaces can be configured to suit many purposes for any field where an occasional space to meet and work would be of use. 

The space is above Square Mile Coffee Roasters’ working coffee roaster, situated between Shoreditch, Bethnal Green and Hackney. For more details, please see:

Food Photography Tour in Tuscany

Guild members Joan Ransley and Alison Lowe are putting together a food photography tour to Tuscany from Sunday 8 October. There will be plenty of opportunities for non-photographing partners to enjoy the local food and wine, and Joan will be giving daily tutorials on how to take great food photos. 

Full information here:

Can you support a future Guild Member?

Logo for The Fleetwood Young Chef of the YearGuild member Katharine Tate writes:

‘A few weeks ago “The Fleetwood Young Chef of the Year” award was launched in Lancashire. All 350 year 5 pupils in the town are taking part. Their challenge is to design a 3 course meal for their “HERO” under £10. Along the way the children will learn chef skills, seasonality, cooking methods, food hygiene and safety, where food comes from and healthy diets. This has been developed by myself, The Food Teacher working alongside Harry Lomas, MBE, former Chef to Her Majesty the Queen State and Ceremonial and in partnership with Healthier Fleetwood which focuses on improving the long-term wellbeing of local residents. In the next few weeks 9 finalists will be chosen by schools and they will then compete in the grand final in October. We have had some generous donations for prizes for the winner but would like some donations for the finalists. It would be great to give each finalist one/two recipe books to continue to fuel their interest in food and cooking. If this is something you feel you could support please email me at: We’d be hugely grateful.’


Author: Orlando Murrin Email:

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