Published Work

For BEER magazine: What’s Behind the Greene Door? (article starts P38)

 BEER Winter 2024 Greene King vintage beer tasting

For The Caterer: How to make a splash with sauces

 Premier Foods smoked pork chop

For The Caterer: Regeneration nation: why chefs and suppliers are farming’s eco warriors

 Full Circle Farm

For What’s Brewing: Why cask beer needs to make a stand

 Cask ale

For The Caterer: How pubs can survive and thrive, the latest trends in the pub sector.

For The Caterer: How operators are adapting to the No & Low alcohol trend

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