Timothy Matthew Hayward (born 9 July 1963 in Bristol) is a British food writer, broadcaster and restaurateur.
Born in Bristol, Hayward was educated at Bristol Grammar School, New College School, and Bournemouth School.He later attended the Bournemouth and Poole College of Art and Design.
He has published several books including Food DIY (2012) and Knife: The Cult, Craft and Culture of the Cook's Knife (2016) which has now been translated into 8 languages. He is a regular panellist on BBC Radio 4’s The Kitchen Cabinet and has also written and presented several radio documentaries, including the 5-part The Gut Instinct - A Social History (2018), Fungi: The New Frontier (2022) and Bacteria - The Tiny Giants which won Gold in the 2023 New York Festival radio awards.
He is restaurant criticof the FT Magazine , the Financial Times Weekend supplement.
Hayward lives in Cambridge where, with his wife Alison Wright, he is proprietor of Fitzbillies,a hundred-year-old bakery, café and local institution.
In November 2020, he was admitted to Addenbrooke's Hospital with COVID-19, subsequently requiring treatment using a ventilator and suffering a pulmonary embolism. He was discharged after a month, having spent 14 days in a coma, and later described himself as "lucky to have lived."
Heston Marc Blumenthal is an English celebrity chef, TV personality and food writer. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon-and-egg ice cream and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from the universities of Reading, Bristol and London and made an honorary Fellow of the Royal Society of Chemistry.
Nigel Slater is an English food writer, journalist and broadcaster. He has written a column for The Observer Magazine for over a decade and is the principal writer for the Observer Food Monthly supplement. Prior to this, Slater was a food writer for Marie Claire for five years.
Thomas Henry Charles Parker Bowles is a British food writer and food critic. Parker Bowles is the author of seven cookbooks and, in 2010, won the Guild of Food Writers 2010 award for his writings on British food. He is known for his appearances as a judge in numerous television food series and for his reviews of restaurant meals around the UK and overseas for GQ,Esquire, and The Mail on Sunday.
James Martin is a British chef and television presenter, best known for his television work with the BBC and ITV.
A kitchen utensil is a small hand-held tool used for food preparation. Common kitchen tasks include cutting food items to size, heating food on an open fire or on a stove, baking, grinding, mixing, blending, and measuring; different utensils are made for each task. A general purpose utensil such as a chef's knife may be used for a variety of foods; other kitchen utensils are highly specialized and may be used only in connection with preparation of a particular type of food, such as an egg separator or an apple corer. Some specialized utensils are used when an operation is to be repeated many times, or when the cook has limited dexterity or mobility. The number of utensils in a household kitchen varies with time and the style of cooking.
Kathleen Flinn is an American writer, journalist and chef. She is best known for the 2007 New York Times bestseller, The Sharper Your Knife, the Less You Cry.
Tim Atkin is a British Master of Wine, and a wine journalist, broadcaster and commentator. He is also a judge of several international wine competitions and a photographer.
Beatrice Dorothy "Bee" Wilson is a British food writer, journalist and the author of seven books on food-related subjects as well as a campaigner for food education through the charity TastEd. She writes the "Table Talk" column for The Wall Street Journal.
Fuchsia Charlotte Dunlop is an English writer and cook who specialises in Chinese cuisine, especially Sichuan cuisine. She is the author of seven books, including the autobiographical Shark's Fin and Sichuan Pepper (2008). According to Julia Moskin in The New York Times, Dunlop "has done more to explain real Chinese cooking to non-Chinese cooks than anyone".
Anthony Rose is a British wine journalist known for his column in The Independent, which ran for the length of the print version from 1986 to 2016. He also contributes to publications such as Decanter, The Real Review , The Financial Times How to Spend It online and The Oxford Companion to Wine . Rose has contributed to several wine books including Wine Report, The Oxford Companion to Wine, and for five years co-authored the annual consumer guide Grapevine with Tim Atkin. Rose was one of four UK wine writers, along with Joanna Simon, David Williams and Jane Parkinson, to launch an online wine ratings magazine for the UK called The Wine Gang. He is the panel chair for Southern Italy at the Decanter World Wine Awards.
Ravinder Bhogal is a food writer, restaurateur, British chef, journalist and stylist. She opened her first restaurant Jikoni in Marylebone, London in September 2016.
Rose Prince is a food writer, author, cook and activist. Her writing career started in her mid thirties, after she worked as a chef and the cook in the Notting Hill specialist bookshop, Books for Cooks. She worked there with Clarissa Dixon Wright. She was the in-house cook at The Spectator magazine for seven years.
Yotam Assaf Ottolenghi is an Israeli-born British chef, restaurateur, and food writer. He is the co-owner of seven delis and restaurants in London and the author of several bestselling cookery books, including Ottolenghi: The Cookbook (2008), Plenty (2010), Jerusalem (2012) and Simple (2018).
James Patrick Bowie Morton is a Scottish doctor, baker, author and reality television contestant, based in Glasgow, who rose to fame when he became the runner up on the third series of The Great British Bake Off.
Dan Lepard is an Australian baker, food writer, photographer, television presenter and celebrity chef. He was previously a fashion photographer working for Italian Vogue before changing careers age 27, and is today known for reconciling historical methods with innovation in baking.
Diana Henry is a British food writer. Born in Northern Ireland, she is author of nine cookery books on subjects including books on cooking chicken, healthy eating, gastropubs, preserving and Nordic cuisine.
Fiona Beckett is a Bristol-based writer and food journalist who regularly writes for The Guardian, Decanter magazine, and other UK news publications. She has also written for The Times, The Daily Mail, The Telegraph, and National Geographic Food. She is a regular judge for competitions such as the BBC Food and Farming Awards, the Andre Simon Awards, and the Fortnum & Mason Awards.
Mandalay: Recipes and Tales from a Burmese Kitchen is a Burmese cookbook written by the British-Burmese author MiMi Aye. The book was published by Bloomsbury Absolute in 2019, and was recognised by critics as an "introduction for many to an underappreciated cuisine". Mandalay was named as one of the Financial Times'Books of the Summer, one of The Observer's 20 Best Food Books of 2019, and was nominated as a finalist for the Guild of Food Writers Awards.
The Rangoon Sisters: Recipes from our Burmese Family Kitchen is a Burmese cookbook written by British-Burmese sisters Amy and Emily Chung. The book was published by Ebury Press in July 2020 and has been named one of National Geographic's 12 best cookbooks of 2020, one of The Times of India's top culinary books of 2020, and one of The Observer Food Monthly's top 10 great food books of 2020, as well as being shortlisted for the Debut Cookery Book category in the Fortnum & Mason 2021 Food and Drink Awards.
Durkhanai Ayubi is an Afghan food expert, restaurateur, and prize-winning cookbook author based in Adelaide, Australia. She is best known for her cookbook and culinary memoir, Parwana, which features traditional Afghan and family recipes, many of which she and her family have cooked in their restaurant of the same name. Throughout the book, Ayubi traces the history of Afghanistan and its diverse society from antiquity to the present. She describes how new ideologies, such as Soviet-inspired communism and Islamic extremism, informed movements that challenged Afghan culture and traditions and led to large-scale displacement of Afghans, including many members of her own family. Since 2018, she has been a member of the Atlantic Fellows program based at the London School of Economics, which aims to address global inequities through collective action. In 2022 Ayubi won the "40 under 40" Social Impact Award, an annual competition that recognizes young South Australian entrepreneurs.