To date, I have written ten books (of which four have won food writing awards) and contributed to a further five. As a researcher, food historian, and previously an artisan food producer, my knowledge of food extends way beyond recipes and cookery demonstrations, though I do those too. I have a unique insight into the joys and sorrows of small-scale food production as well as the social culture of food history and its relevance today. My particular speciality is all aspects of meat and meat production, especially venison (for which I was given an MBE) and other game. I am also a designer and goldsmith.
Game meat, Venison, Meat production, preparation & cookery, Oats, Caviar. Food history & culture, Scottish food and culture,
English & French
Freelance writer, mostly of commissioned books but occasionally articles as well. Occasional broadcasts. Tutored Game Tastings and Venison and game workshops.
MBE for services to the venison industry; Good Housekeeping Food Awards; Runner-up BBC Food & Farming Awards. Andre Simon Awards for 'Caviar'; Gourmand World Cookbook Awards: national winner for three books; Best in World plus Best of the Best for 'Nichola Fletcher's Ultimate Venison Cookery'; Best translation for 'The Meat Cookbook'; GourmetVoice Silver trophy for 'Charlemagne's Tablecloth'.
For 40 years I developed and ran Fletchers of Auchtermuchty: an artisan business producing, processing and selling venison & venison products. For this business we won our category in the Good Housekeeping Food Awards and runner-up in the BBC Food & Farming Awards. We were also given three stars in the Great Taste Awards. I sold this business in 2012 and currently have no commercial interests.
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