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Kitchen Confidential can look like a book that happened because Anthony Bourdain was a chef who had a load of outrageous...
08/18/2026

Kitchen Confidential can look like a book that happened because Anthony Bourdain was a chef who had a load of outrageous stories. 🐅👨‍🍳

It didn’t.

The stories are only PART of the reason it works.

👉 The really interesting thing is the idea underneath them, and the choices Bourdain made about which parts of his life belonged in the manuscript. 🤔

That’s what we’re going to examine in our next Story Club class. 👊

I’ll be looking at the book as a writer, editor and publishing professional, focusing on the things you can take away and apply to your own work. 🧑‍💻📚

🔑 If you’re writing a food memoir, thinking about writing one, or trying to put your life as a chef into a book, this will be the crux of it:

❓How do you turn your experiences into a book people actually WANT to read❓

👉 Wednesday 9 September, 8pm BST, on Zoom. £18.

Ideally, come having read Kitchen Confidential, or most of it. ✅

Even better: take a peek at Irvine Welsh’s foreword to the 25th Anniversary edition. ⭐

🎟️ Tickets via the link in bio.

⏫ A sudden uptick in downloads this week so thought I’d mention here…This workshop from Nov ‘24 with the GOAT food styli...
08/18/2026

⏫ A sudden uptick in downloads this week so thought I’d mention here…

This workshop from Nov ‘24 with the GOAT food stylist Susie Theodorou includes loads of pro-tips to make your food look yummier 🌯🍖

As well as a fascinating insights into how and why Susie comes up with such great feature spreads in her cookbooks 😺📖

Sign up for free access on the ffoice.com website and you’ll also get a pdf of Susie’s favourite food styling tools 🖌️✂️

Psst…
👉 Students on Find Your Food Writing Voice also have access to an exclusive hotseat session in which Susie gave personalised (highly relatable!) feedback and advice to two people in our community. 🌮🥘

If you’d like an honest chat about whether Find Your Food Writing Voice is a good fit for you, book a call with me via the link in bio. 📞😀

🧚‍♀ People like to make out it’s magic but it’s really just one foot in front of the other – turtle step style.🐢 Get yo...
08/06/2026

🧚‍♀ People like to make out it’s magic but it’s really just one foot in front of the other – turtle step style.🐢

Get your copy of Start the Right Cookbook for You via the link in bio.

It’s hard to take a proper break from food writing. I still haven’t nailed it tbh.Even on holiday, you have to eat — and...
07/30/2026

It’s hard to take a proper break from food writing. I still haven’t nailed it tbh.

Even on holiday, you have to eat — and even when nobody’s paying you to justify the trip, there’s still a pull to make it “worth it.” Tasting all the local foods. Drinking all the ciders. 🍺🍷🍦🍨🐟🦑🍖🥩

I haven’t written for the deli trade press for 20+ years but even now, every single time I walk past one, I say “Oooh, there’s a deli!” Causing much hilarity in Asturias, where there seemed to be one every 20 paces. 🧀🍯🍫🥧

That insatiable curiosity is fine when it’s your vocation. But still: as a food writer, you do have to find some way to switch off completely. 😵‍💫

To get away from all the luxury food I routinely ate for work, I used to lock myself in a spa every year...

Then wound up writing a book about spas. 🛀 😱

Vocations do that to you.

👉 If your own version of “Oooh, there’s a deli!” is never going away and you’ve decided on a food writing career or sideline, let’s talk. Book a free consult call via the link in bio.

I just uploaded a new class to Find Your Food Writing Voice on writing headlines that actually get opened. 👩🏻‍💻I mean th...
06/17/2026

I just uploaded a new class to Find Your Food Writing Voice on writing headlines that actually get opened. 👩🏻‍💻

I mean the kind of clickbait that doesn’t make you wince, the kind that’s actually just good writing, dressed sharp. 😎

Making someone want to read you is, after finding your voice in the first place, the single most important thing I teach.

And here’s the thing nobody tells you: you can write a gorgeous piece and still have almost nobody read it. And that’ll be because the headline didn’t do its job. 😬

👉 That’s not a verdict on your talent. It’s a craft gap. A fixable one.

Anyway, it’s in the course hub now if you’re already with me, and if you’re not, summer’s a weirdly good time to dip into Find Your Food Writing Voice. 🏝️

There’s no live calls to juggle, you work through it at your own pace, and you get proper one-to-one time with me on your actual writing (not a fifteen-minute chat and a “good luck with it”). 💪

⏩ If September’s the time you actually want the plan in motion instead of in your head, let’s talk before summer slips past. Link in bio for a free consult call.

Where will you be in five years? It’s actually a decision you make. 🥂🍾💪
06/14/2026

Where will you be in five years? It’s actually a decision you make. 🥂🍾💪

Announcing the rest of Story Club’s year today, and I’m genuinely excited about this lineup. 🥳💃🍸Three memoirs. Three com...
06/07/2026

Announcing the rest of Story Club’s year today, and I’m genuinely excited about this lineup. 🥳💃🍸

Three memoirs. Three completely different approaches to writing from your own life. 📚

Aitken is tender and wry (also: Aquarius ♒); Bourdain comes in swaggering 🍖; Goh weaves personal history around a single fruit and somehow tells you everything about culture, identity, and desire. 🧡

💭 If you’ve been wondering how to bring yourself onto the page without oversharing, without making it all about you, without losing the reader, these books will show you how it’s done.✨

👩🏻‍💻 Our next class is The Marmalade Diaries on 24 June. We meet on Zoom. Link in bio to book your spot. 🎫

There’s one book I recommend more than any other, and it’s by : Nobody Wants to Read Your Sh*t.That title says it all. 👑...
06/04/2026

There’s one book I recommend more than any other, and it’s by : Nobody Wants to Read Your Sh*t.

That title says it all. 👑

Literally nobody is sitting at home hoping you’ll finally publish that essay about your grandmother’s kitchen.

People are busy, distracted, and owe you nothing, so every line you write/publish has to earn the next one.

🎁 That’s not bad news! It’s the best lesson a writer ever gets. It means good writing is a CRAFT, not a gift God may or may not have left you without. It’s something you can learn.

And you 🫵 prove the lesson to yourself every day.

Think about how YOU read: you delete newsletters without opening them, you abandon articles after two paragraphs, you bail on books you were once keen to buy. 🤔

👉 For exactly the reasons your own readers will.

Watch yourself as you do it and you’ll soon learn what holds a reader. 👀

Self-expression is fine as a reason to start writing. But it’s not the point.

The writers who find real satisfaction are the ones who take their scribblings and CRAFT them into something a reader can’t put down. ✨

Need help with that? Maybe an expert eye on the work you’ve been doing? Let’s arrange a consult call – link in bio.

The Guild of Food Writers Awards are on Wednesday evening. I’ve judged my share of them (even organised the whole sheban...
06/02/2026

The Guild of Food Writers Awards are on Wednesday evening. I’ve judged my share of them (even organised the whole shebang back in the day) and here’s the thing nobody says about it:

When you judge at this level, you’re not separating the good from the bad. Everyone in front of you can write. You’re separating the best from the best.

And it’s a panel. So what comes out can be something of a compromise, not one person’s verdict.

This year one of my favourites didn’t even make our longlist, because I was the only one in the room who really loved it. That’s how it goes.

And once we have a longlist, we’ve no choice but to get finicky. This is the part you want to be aware of if you’re writing a book right now:

An indifferent recipe gets marked down. Catering quantities in a book meant for the home kitchen get marked down. Writing and editing mistakes get marked down. Too many clichés – same.

None of it is about talent. At the top, talent is a given. It’s the details that decide it.

So sweat them.

PS: If you want an expert eye on your own work, the kind that catches potential pitfalls, that’s what I do. Why not book a consult call, link in bio.

I read this line last night. Haven’t stopped thinking about it. 👀 was talking about business, but she could have been de...
06/01/2026

I read this line last night. Haven’t stopped thinking about it. 👀

was talking about business, but she could have been describing food writing — the noise, the certainty, the dominance we mistake for authority. None of it is leadership.

But good food writing is leadership. ⏩

It’s having a clear vision of what good food, good eating, good living looks like – whatever that means for you – and taking your readers toward it. 💪

It has nothing to do with being the loudest in the room.

Don’t believe me? Think of .birtwhistle. I’ve saved more of her posts than any other food writer’s.

You’d never call her shouty or braggy. She doesn’t need to be. We love her for all the work she does in service of her vision for a better world. 🌍

The platform, the audience, the visibility follow the vision. Not the other way around.

Who do you save more than anyone else? A lot of my clients are Nancy fans.

PS: If you can’t yet see your own vision clearly, that’s exactly what Find Your Food Writing Voice helps you do. Let’s set up a consult call.

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