Food connects us all. We celebrate, support and share the stories of NZ food and drink
Scholarship lead Kathy Paterson visited Anh & Kate .akl bringing along delicious apple crepes topped with Raglan Food Co yoghurt and toasted hazelnuts from the recent recipe testing!
NZ Food Communicators Scholarship with .wild.akl .a.paterson .akl
Our thanks to for their generous sponsorship and to .nz for their support of this scholarship programme.
Eat Pacific -
The Pacific Island Food Revolution cookbook.
Compiled by award-winning chef, judge and TV host Robert Oliver, Eat Pacific includes 139 zesty recipes from Fiji, Sāmoa, the Kingdom of Tonga, the Cook Islands, Vanuatu, Niue, Solomon Islands, Tuvalu, Tahiti, New Caledonia and Papua New Guinea, taken from the popular TV series Pacific Island Food Revolution, now in its third season.
There’s more than healthy, tasty, affordable food, however. This book has a powerful health and food-sovereignty message: local food cultures hold the key to better diets, economic sustainability and combatting diseases such as diabetes and obesity.
Nourish The Cookbook Vol.2 - Vicki Ravlich-Horan & Harriet Boucher
Named top 4 in the world for easy recipes and 2nd in the world for our gorgeous cover at the Gourmand awards the Nourish Cookbook, vol 2 is the one cookbook you not only need but will cook from. Trust us this will be the filthiest cookbook you own, which is why you just might need 2 – one on the shelf and one in the kitchen with splatters and pages stuck together.
More from a Quiet Kitchen -
Nici Wickes invites you back to her quiet kitchen for a second helping of uncomplicated, delicious recipes. During the global pandemic, Nici amassed a dedicated following through social media, sharing her recipes and personal stories of dealing with life’s challenges during lockdown and finding joy and fulfilment during this uncertain time through the act of cooking good food.
Now living in an increasingly unsettled world, with climate change affecting her daily coastal life and a bout of covid leading to a loss of appetite, Nici once again turns to her kitchen and cooking to soothe her mind and reinvigorate her passion for food — with comforting recipes you can enjoy yourself or share with others. In More From a Quiet Kitchen Nici Wickes shares her thoughtful advice and insights on many of the challenges we all face in modern living — middle age, loneliness and self-esteem — accompanied by some incredible recipes to ensure you get the most out of life, both in and outside of the kitchen.
New Zealand’s top bacon and ham producers have been announced at an awards ceremony last night, with two butcheries taking out the top spot for their outstanding bacon and ham products. Supreme Winner in the bacon category was Cameron Harrison Butchery in Upper Hutt with their Honey Cured Streaky Bacon. The Supreme Award in the ham category went to Sam’s Butchery in Silverdale, Auckland for their Mini Champagne Ham.
Rob Cameron says he feels stoked and a bit overwhelmed at the win. “I was confident in the product that I put forward but was still surprised to win the Supreme Award. This particular streaky bacon I have been working on perfecting for the past twelve years.”
Ian Anderson from Sam’s Butchery says it's incredibly humbling for Sam and the team to receive this accolade. "It's a trifecta for us – we’ve previously won the Supreme Bacon and Supreme Sausage titles, and now we have the Supreme Ham. We are beyond thrilled and extremely happy."
Judging took place over three days, with a team of butchers and culinary experts inspecting and sampling our country’s finest bacon and ham products, all produced from 100% New Zealand born and raised New Zealand pork. Category champion, gold, silver and bronze medals were awarded in each of the seven bacon categories and the three ham categories. A category champion award is given to the top scoring product from each category. Immediately following category judging, all category champion winners were re-judged against each other to then find New Zealand’s supreme bacon and ham.
Chef judge, Jess Granada who is chef and owner of Nanam in Takapuna says she was looking for a balance of flavour in both the ham and bacon products.
“Overall, it was a very high standard of entries, and you could tell a lot of love had gone into making all the products,” says Granada. “I was looking for that harmony of flavour where I could taste the pork itself with a balance of sweet, salty and slight acidity – and this is what stood out for the winning products on the Supreme judging day.”
Todd Treadwell from Well Hung Butchery in Milford has been judging the competition for several years and has seen the standard of entries improving each year.
“Retailers are taking pride in what they are making which is great news for the public,” says Treadwell “The winning products had the best flavour with excellent moisture content which left you wanting more.”
Additionally, the New Zealand public were asked to judge their favourite bacon and ham retailer in the lead up to the final announcement via an online judging portal. With over 7,500 votes cast nationwide, The Aussie Butcher New Lynn in Auckland took out the People’s Choice winner for his tasty bacon and ham products.
When it comes to cooking and serving bacon and ham, Chef Jess Granada’s top tip for cooking the perfect bacon is to use a cast iron pan, ensuring it’s at the right temperature before you start cooking. As for ham, Todd Treadwell says there is nothing better than freshly sliced ham off the bone.
You can find find out more and see all the winners at:
https://www.rmnz.co.nz/bacon-and-ham-awards-2024-results
Anh unlocking all the best tips and tricks for mastering social media!
NZ Food Communicators Scholarship with .wild.akl .a.paterson Relish the memory.
Our thanks to Beef and Lamb New Zealand for their generous sponsorship and to The Feed nourish Cuisine Magazine The Ironclad Co. Shepherdess Magazine for their support of this scholarship programme.
RECORD NUMBER OF GELATOS AT NZ ICE CREAM & GELATO AWARDS JUDGING
9.30am – 1pm, Saturday 20 July 2024
Masala with Red Chillies and Coconut, Salmon & Cream Cheese and Kumara Caramel Walnut Crush among the flavours being tasted
Ice cream and gelato enthusiasts! The New Zealand Ice Cream & Gelato Awards judging is back - and the anticipation is chillingly exciting!
Masala Ice Cream with Red Chillies and Coconut, Salmon & Cream Cheese Gelato, Porridge & Brown Sugar Gelato, Mulled Wine Poached Pear Sorbet, BBQ Skillet Brownie and Kumara Caramel Walnut Crush are among more than 235 New Zealand-made ice creams, gelatos, sorbets and dairy-free frozen products from 27 makers being assessed at the NZ Ice Cream & Gelato Awards judging. Ice cream and gelatos are primarily made from cow milk with dairy-free entries made from coconut, cauliflower or rice milk.
Creations are assessed across 17 judging categories – including Vanilla, Chocolate, Open Creative and a record 57 entries in the gelato category. Chief Judge Geoff Scott will preside over a panel of 22 industry experts and esteemed food professionals to assess the nation's most delectable frozen delights. Supported by a team of 12 stewards the judges assess based on flavour, texture and overall appeal to determine the medal and trophy winners.
Date: Saturday 20 July 2024
Time: 9:30 AM to 1:00 PM
Location: MIT Dine Restaurant, Manukau Technical Institute, Gate 14/59 Alexander Crescent, Otara, South Auckland 2023
Vision: 22 culinary experts taste and savour more than 235 NZ-made ice creams, gelatos, sorbets and dairy-free frozen products
About the NZ Ice Cream & Gelato Awards:
The Awards, run by the NZ Ice Cream Association, have been held since 1997 to celebrate Aotearoa’s finest with results shared with Kiwi ice cream lovers. This annual celebration of the finest frozen creations that New Zealand has to offer, showcases the innovation, craftsmanship, and mouth-watering flavours produced by the nation's leading ice cream and gelato artisans. Medal winners will be announced on Tuesday 13 August and trophy winners will be named at the NZ Ice Cream & Gelato Awards Gala Cocktail Party on Thursday 29 August 2024.
Breaking boundaries and setting new records, NZ producers shine with their impressive haul of awards for their exceptional cheeses at the 2024 International Cheese and Dairy Awards held in the UK!
Today is the shortest day of the year. It’s also World Localization Day and this year and is right in the middle of Feast Matariki.
As such Eat New Zealand is again celebrating The Shortest Meal and would like to invite you all to join us.
It’s a simple as sharing a meal that comes from your local food system or represents NZ food for you.
The ingredients could be something you’ve grown or found. They could also support small food producers, markets, or wherever you find your food.
It doesn’t need to perfect in terms of provenance or presentation. We just want to celebrate the opportunity to reconnect to where our food comes from and with each other.
Shining this light on the darkest day of the year is a powerful and positive way to show your love for New Zealand food.
If you’re posting on Instagram or Facebook tag Eat New Zealand in (.NewZealand) , so these can be reshared. You can also use hashtags such a and
Last year saw some wonderful efforts including New Zealand grown grains, which can be something we don’t often think about, despite being such a large and important part of our diet.
Many people took the opportunity to share their food culture using New Zealand ingredients celebrating the diversity of our people.
Local food often has a smaller environmental footprint, as its closeness means less transport, packaging and processing is needed. It also means that our farmers and fishers keep a higher percentage of the profit because the supply chain is shorter.
Local food economies are home to 95% of the world’s agricultural biodiversity and feed 75% of the global population.
Local food systems produce more food per hectare and re-weave communities producing more local jobs.
Localisation supports food security and food sovereignty. Local food is a wonderful way to build food culture and story-telling.
We recognise Aotearoa has an important role exporting food to the world, but we feel there is also room to celebrate our local food systems in New Zealand.
Join Eat New Zealand today and celebrate your local food.
A sad time for the Legendary Moeraki Restaurant Fleur's Place, the heart of real food in Aotearoa. A much loved local restaurant which offered fresh regional food at it's best.
The imminent sale of Fleur's Place marks the end of a culinary institution that set the bar for fresh local food and home-grown hospitality.
Anh and Zoe met with Anna King Shahab editorial director .nz to learn more about in-depth food feature stories. They discussed pitching to both print and digital platforms and what grabs the attention of readers.
'I found it interesting to go through each media outlet and identify who their audience is as it’s not always something you think about on the surface.' - Zoe Lloyd
NZ Food Communicators Scholarship .king.shahab .wild.akl .a.paterson
Our thanks to Beef and Lamb New Zealand for their generous sponsorship and to The Feed nourish Cuisine Magazine Shepherdess Magazine for their support of this scholarship programme.
Kai Hau Kai: Imagining Abundance this Feast Matariki
In the coming weeks Eat New Zealand is again delivering a series of events and activations under the Feast Matariki banner. This will be the fifth year the national not-for-profit organisation has celebrated kai at this time of year.
Aotearoa’s theme for Matariki this year is Matariki Heri Kai or The Feast Of Matariki, as announced by chief adviser Professor Rangi Mātāmua.
Eat New Zealand’s Feast Matariki, delivered in partnership with Ngāi Tahu whānau, will be focused on the concept of Kai Hau Kai, a Ngāi Tahu tradition of exchange and trade. ‘Imagining Abundance’ invites people to acknowledge that everyone has something they can bring to the table, as well as the idea that we shouldn’t need to have money to have food.
The in-person events will be centred at Te Matatiki Toi Ora The Christchurch Arts Centre, supported by Te Whare Tapere and include a Hakari or feast on Thursday 27th June in The Great Hall, the night before the public holiday.
There are also free events including ‘Kai Hau Kai’ on Saturday 22nd June, which asks people to bring something they’ve made, found or grown in exchange for food. The food will be provided by exciting young Māori chef Josh Hunter.
Kahurangi Carter will lead a free ‘Future of Kai’ event on Sunday 23rd, exploring a future where everyone has access to food and community to sustain them.
And there will be a special ‘Shortest Hīkoi’ on the shortest day, Friday 21st June, when Makarini Rupene, a renowned mahika kai practitioner who lives and breathes Kai Tahu customary knowledge and practice, takes us on a journey around the central city. The hikoi or walk will return to The Arts Centre where local wild food chef Adam Harrison will be serving warm treats such as an acorn chai latte. The return will be timed for the launch of Tirama Mai, Ōtautahi’s light and sound cultural festival.
All the Matatiki Toi Ora Feast Matariki events are centred in the North Quad where there will be Tirama Mai installations including a Hakari or stage, originally used to display kai for trade and feasting.
There will also be a free food-focused Te Tiriti O Waitangi Workshop presented by Dr Hana O’Regan ONZM on Wednesday 26th June, for those wanting to learn more at this important time of year.
Nationally Eat New Zealand will be encouraging young people to tell their kai stories, sharing them on ‘Our Kai Stories’ social media platforms, which will include a weekly prize draw for the next month.
And ‘The Shortest Meal’ on the shortest day, June 21st is a chance for people nationally to create a meal which celebrates their local food system. June 21st is also World Localization Day. The Shortest Meal’ is New Zealand’s contribution to global events across 49 countries that day.
Head to https://www.feastmatariki.nz/for more details.
Zoe flanked by Le Cordon Bleu, Wellington greats, Chef Sebastian and Sam Heeney-Governo.
A huge thank you for the support given by . An extraordinary day perfecting the art of food styling and photography, guided by super talent Julie Le Clerc and former Le Cordon Bleu, London tutor, Kathy Paterson.
NZ Food Communicators Scholarship .a.paterson .food
Our thanks to for their generous sponsorship and to .nz
for their support of this scholarship programme.
Capturing the essence of flavour, one shot at a time! Food Photgraphy with Jule Le Clerc.
NZ Food Communicators Scholarship with .a.paterson Julie Le Clerc
Our thanks to Beef and Lamb New Zealand for their generous sponsorship and to The Feed nourish Cuisine Magazine Le Cordon Bleu New Zealand for their support of this scholarship programme.
NZ Food Communicators Scholarship! Zoe and Kathy Paterson with Food Legend, Ruth Pretty
A personal tour for Zoe - behind the scenes at Ruth and Paul Pretty Catering, Te Horo
Zoe and Kathy begin their first recipe writing session - the actual difference between chopped/sliced/thinly sliced/shredded/crushed/finely chopped/coarsely grated/microplaned, and if you should care? You should, sometimes.
Image by .food
Our thanks to for their generous sponsorship and to for their support of this scholarship programme.
.a.paterson
Welcome to our new member .wilson187. We are absolutely thrilled to have you on board.
Welcome to the Food Writers NZ whānau!
NZ Food Communicators Scholarship - Food Journalism and Reviewing with Kim Knight.
"Kim walked us through the different aspects of food journalism, particularly storytelling via food. I found it fascinating and inspiring.
We each prepared a breakfast bar and taste-tested it. It was fun discussing the taste and texture and delving a little deeper into word choices.
You can tell how excited we are in this screenshot” - Anh Do
Kim Knight started her journalism career 35 years ago on a typewriter at the Greymouth Evening Star. Since 2016, she has worked for the New Zealand Herald, most recently in its premium lifestyle team where she writes for a suite of newspaper magazines (Viva, Reset, Travel and Canvas) and online. A former Sunday magazine editor and four-time finalist for feature writer of the year, she has won multiple lifestyle and entertainment media awards and authored two books - Homemade: Stories from New Zealand Stovetops and Simon Gault: No Half Measures. In 2019 she completed her part-time study towards a Master of Gastronomy at Auckland University of Technology (AUT), graduating with first-class honours. She writes a fortnightly restaurant review for Canvas magazine and, in 2023, was named one of New Zealand’s Top 50 most influential and inspiring women in food and drink.
Our thanks to Beef and Lamb New Zealand for their generous sponsorship and to for their support for this scholarship programme.
.a.paterson .wild.akl
NZ Food Communicators Scholarship 'Food Styling and Photography with Julie Le Clerc.
From mastering the art of plating to capturing the perfect shot, Anh had incredible time at the Food Styling and Photography workshop with the amazing Julie Le Clerc!
“Thank you for your detailed feedback Julie, I can see you have put a lot of work in to this and I really appreciate it. The feedback is detailed, but very reasonable and couldn’t agree more with your changes as suggested.
I feel as if I have gained knowledge around composition, colour and backgrounds and will practice, practice, practice” - Anh Do
.wild.akl .food
Nonfiction Fundamentals with Paula Morris - scholarship recipients Zoe and Anh sent in their brief of the four week course, covering writing stories, writing selves, writing others and writing well.
"In session four, writing well, we covered the craft of writing and the structure and flow of a story. We discussed how use of style and language helps shape a piece of writing and the importance of scene and chronology.
Our exercises involved writing about the big picture and then zooming in”. - Zoe Lloyd
"We reviewed different nonfiction writing styles spanning memoir writing, personal essays and life writing. Paula gave us exercises based on reading material and could involve memorising a historic event and describing the characters or going for a walk and observing the surroundings jotting down our observations as we wandered. I really loved these exercises as they made me realise the importance of small details that make a place, person or memory. Observing with all our senses”. - Anh Do
Paula Morris (Ngāti Wai, Ngāti Manuhiri, Ngāti Whātua) is an award-winning novelist, story writer, essayist and editor. She is the author of the long-form essay On Coming Home (BWB 2015) and her essays and travel writing have appeared in numerous anthologies, as well as in newspapers and magazines, and in her collection False River (Penguin 2017). She directs the Master of Creative Writing programme at the University of Auckland.wild.akl Beef and Lamb New Zealand
Exciting news for all Bacon and Ham lovers!
Entries have poured in for the 2024 100% New Zealand Bacon and Ham Awards, and for the first time ever, YOU get to have a say! The inaugural ‘People’s Choice’ Award will allow discerning bacon and ham enthusiasts to cast a vote for who is producing the tastiest bacon and ham in the country.
Traditionally judged by a team of butchers and culinary experts, these awards celebrate the best bacon and ham products, all made from 100% New Zealand born and raised pork.
Voting is now open and runs until Friday, 21st June.
Head over to https://www.pork.co.nz/bacon-and-ham-award
Some recent publications from some of our current and past members. Get your hands on these releases to add to your collection!
Mint Cakery - Michelle Morfett
Photography by Manja Wachsmuth
Creatively Limited
This book has 70 delicious recipes, including all of our shop secret bakes. From our cinnamon buns, donut dough recipe, our cakes and brown butter cookies.
Literally everything we make!!
Dinner Done Better - My Food Bag with Nadi Lim
Penguin NZ
Make weeknights easy with this collection of My Food Bag's most popular recipes from the last ten years. Sections include - Fast & fuss free (quick and easy weeknight meals, big on flavour, low on dishes) Foodie favourites (My Food Bag's all-time top-rated and most-selected recipes) Fresh flavours (healthy and nourishing options),
Meatless Mondays (veggie and plant-based meals, perfect for Mondays or any night of the week) Weekend winners (slow down and get set to impress with special and make-ahead meals) Essentials (go-to sauces and spice mixes)
Nostrana - Bri DiMattina
HarperCollins NZdimattina
Delicious Italian-inspired recipes from a New Zealand home garden
Nostrana means homegrown, ours; growing food with the intent of sharing it.
Inspired by the abundant lemon trees and trellised tomato vines of her Italian grandparents' vegetable garden, Bri DiMattina started her own edible pantry in her back garden and discovered the joys of bringing food from seed to table.
Organised seasonally, and with growing guides for each ingredient, Nostrana shares simple, gorgeous and delicious recipes with fresh vegetables and fruits you can easily grow and harvest yourself.
Meet the 2024 New Zealand Food Communicators Scholarship Recipients!
Zoe Lloyd
Wellington based chef, Zoe draws on both her Greek heritage and background ‘behind the stove’. Zoe’s vast cooking experience has led her to explore food writing as a way of sharing knowledge.
Anh Do .wild.akl
Raised in Hanoi, Vietnam and now living in Auckland, Anh’s focus is on food and wellness, promoting the use of simple, wholesome ingredients in everyday cooking. Anh takes inspiration from food writer, Lucy Corry and loves the creative and intelligent way she writes.
Beef and Lamb New Zealand
New Zealand's cheese scene is thriving! The NZ Champions of Cheese Awards highlighted an incredible array of cheeses, from large producers to boutique cheesemakers.
It was a night of celebration at the NZ Champions of Cheese Awards Gala Dinner in Hamilton on May 2, 2024, celebrating the best! Over 250 cheeses were tasted in March, resulting in 187 exceptional cheeses receiving gold, silver, and bronze medals.
Congratulations to the 26 trophy winners!
The complete list of NZ Champions of Cheese Awards 2024 medal winners can be found on
cheeseloversnz.co.nz and nzsca.org.nz
Food Styling & Photography with industry pros Kathy Paterson and Julie Le Clerc
Welcome to our new member Olivia Moore . We are absolutely thrilled to have you on board.
Welcome to the Food Writers NZ whānau!
Aotearoa New Zealand’s food and beverage producers, large or small, it’s your time to shine by entering
your product or business into the New Zealand Food Awards.
For more than 35 years the New Zealand Food Awards, owned and operated by Te Kunenga ki
Pūrehuroa Massey University, have enabled food and beverage producers to showcase their latest and
greatest technical innovations.
Designed to celebrate all players in the industry ranging from FMCG, artisan and primary food producers
to ingredient supply companies and everything in between, there’s a place and category for all
businesses to be involved. Award organisers are encouraging producers to enter now and share their
stories, including the technical challenges overcome in their product development.
Product Awards
Artisan – Sponsored by Cuisine
Below Zero – Sponsored by FoodHQ
Beverage
Chilled – Sponsored by Woolworths
Health and Wellbeing – Palmerston North City Council
Pantry – Sponsored by Woolworths
Primary Sector – Sponsored by New Zealand Food Safety
Product Lifetime Achievement – Sponsored by AsureQuality
Technical Innovation (Formerly Novel) – Sponsored by New Zealand Food Innovation Network
Business Awards
Business Innovation
1 May – Entries open
31 May – Entries close
For more info:
https://www.foodawards.co.nz/
We will remember them.
Huge Congratulations to these Champions for 2024!
Introducing the 2024 Champions!
Take a bow Mind Your Temper, Akaroa Salmon New Zealand Charlies Gelato Garden, Island Gelato Company, Foundry Chocolate, Pure South New Zealand, Matangi, Lindsay Farm Dairy, HB Farmers Market, Branch Creek Honey, Opito Bay Salt Co., Hamlin Road Organic Farm, Wild Child Ferments, Six Barrel Soda Co., Paneton French Bakery and Natur.Kidz
https://www.outstandingfoodproducer.co.nz/champions-2024
We are excited to share some of the latest publications by current members Jane Rangiwahia and Alice Taylor and a third cookbook by past member Ashia Ismail-Singer.
These latest works promise to delight!
Kai and Kindness by brother and sister duo Paul and Jane Rangiwahia (Foodwriter and Stylist, Food Producer)
Alice in Cakeland by Alice Taylor (Chef & 2022 Masterchef NZ star)
The Laden Table by Ashia Ismail-Singer (Foodwriter, Food Stylist, Nurse and more)
Congratulations!!
Welcome to new member .flour.welly. We are absolutely thrilled to have you on board.
A huge welcome back to .food
Welcome to the Food Writers NZ whānau!
Beef + Lamb New Zealand has unveiled the four talented chefs who will serve as their next Ambassador Chefs, taking up the term throughout 2024 and 2025.
These talented chefs bring diverse styles and flavours from across Aotearoa, each adding their own unique touch to the table.
• Cameron Davies, The Fat Duck Te Anau
• Chetan Pangam, One80° Restaurant, Wellington
• Dean Thompson, Schnappa Rock, Tutukaka
• Mrinal Ghosal, Mudbrick Restaurant, Waiheke Island.
Foodservice Manager, Lisa Moloney says these chefs will help shine a light on the New Zealand food story with inspiration, innovation and elevation of New Zealand grass fed beef and lamb at the heart.
Find out more at The Chef’s Kitchen - https://www.thechefskitchen.co.nz/ambassador-chefs
Happy Easter!
Wishing everyone a day filled with delicious treats, joyful gatherings, and heartwarming moments shared with loved ones. May your tables be adorned with culinary delights and your hearts be filled with the spirit of renewal and hope. Let's celebrate with gratitude and appreciation for the abundance that surrounds us.
Have a wonderful Easter!
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Send a message to Food Writers New Zealand:
The New Zealand Food Communicators Scholarship with Food Writers New Zealand Powered by Beef and Lamb New Zealand Cultivating our future food communicators by drawing on inspiration and connection. Spearheaded by Food Writer and Life Member Kathy Paterson, Food Writers New Zealand are launching their new scholarship programme for two emerging food communicators in 2024. Reflecting the depth of opportunity that exists within the food industry our targeted programme explores most aspects of food-related topics including creative writing, food journalism, food reviewing, recipe and nutrition writing, food and travel writing, food photography and food styling, videography, social media and personal brand, plus more. Paula Morris MNZM, Associate Professor English and Drama, Director, Master of Creative Writing, www.anzliterature.com will anchor the programme with a short online course called Nonfiction Fundamentals – craft-intensive seminars, close reading of good published examples, and writing exercises. We are seeking highly motivated food communicators (over the age of 18), who are mad about cooking, are eager to write and are keen to be exposed to new techniques, while sharing a thoughtful approach to the future of food in Aotearoa. The expectation is for students to engage with the programme for three-six hours per week over a three month period, with the understanding that some weeks may vary. The educators are all fully immersed in the industry and individualised instruction will come with ongoing mentoring. Access to platforms to showcase their work during the programme and upon completing the scholarship is guaranteed. Kathy says the idea of offering a Food Writers Scholarship has been swirling around for a long time and now it feels like the right time. Kathy explains her aim for the programme is to give an introduction into the diverse make up of our industry through guidance and nurturing. Pursuing a personal approach is paramount and she imagi
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