Dispatches from the grassroots: Farmerama and the new wave of food media theguardian.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from theguardian.com Daily Mail and Mail on Sunday newspapers.
Friday, 28 May 2021, 8:54 am
School Road Publishing is pleased to announce acclaimed
writer, journalist and speaker Niki Bezzant as Editor of
wellness and sustainability magazine
Thrive. Niki
will assume her new role in August when she takes the helm
from current Editor and simple living guru Wendyl Nissen,
who is stepping away from
Thrive to return to the
world of writing books. While her predecessor leaves behind
big shoes to fill, Niki is raring to go and ready to rise to
the occasion. I’m thrilled to be joining the
Thrive team, and really looking forward to picking up
where Wendyl has left off.
Calling on home bakers to roll up their sleeves and create that ‘trewly big bake’ Cornwall-based Trewithen Dairy – particularly noted for its small batch Cornish clotted cream that has Protected Designation of Origin staus – has teamed up with Great British Bake Off (GBBO) star Martha Collinson to call on budding home bakers to create that homemade masterpiece.
Running from 19 May to 13 June, the competition is looking to root out the treat that completes the perfect afternoon tea. Entrants have free rein to concoct the most striking creation using Trewithen Dairy s products, with extra points awarded for creativity, presentation and the reinvention of a classic.
Inside the world of the restaurant critic.
This is an online event hosted on the British Library platform. Bookers will be sent a link in advance giving access and will be able to watch at any time for 48 hours after the start time.
Restaurant critics have the power to make or break a business, shape chef trends and influence food fashions. But who are their reviews written for, and what makes good restaurant writing? What is the responsibility of the food critic and how can the traditional forms of restaurant writing evolve for the times ahead? Led by Lisa Markwell, food editor of the