‘What Do Food & Drink Writers Want?’, our latest professional development session in our Zoom webinar series for food and drink PR professionals, features an A-list panel of some of the UK’s leading food and drink writers who will provide essential insights into how to collaborate with them to generate outstanding media coverage.

From knowing how and when to place everything from new products or trends analysis through to executive interviews, this pulsating one-hour session will tell you everything you need to know about working with the nation’s leading freelance writers.

Our Panellists

Tim Hayward

Freelance Journalist

Ally Head

Freelance Journalist

Stacey Smith

Freelance Journalist

Sue Quinn

Freelance Journalist

Biography

Tim Hayward is a writer, broadcaster, restaurateur and unrepentant food geek. He writes a column and criticises restaurants for the Financial Times and his features have appeared in the FT, Guardian, Observer Food Monthly, Delicious, Olive, Waitrose Food Illustrated and Saveur, amongst others.

He is also a regular presenter on The Food Programme and a panellist on The Kitchen Cabinet, both broadcast on BBC Radio 4

He is the Guild of Food Writers Food Journalist of the Year 2015 and was the Fortnum and Mason Food writer of the Year for 2014 and has also held their awards for Best Food Broadcast and Best Food Magazine for Fire & Knives quarterly which he edited and published

Tim’s first book, Food DIY is a handbook of smoking, curing, preserving, baking and other manly pursuits was published in July 2013. His second The DIY Cook takes a deconstructive and nerdy approach to culinary classics.

Tim is proprietor of Fitzbillies, a ninety-year-old bakery and restaurant in Cambridge.

Tim also has 15 years of experience in marketing, working as a planner, strategist, digital ‘guru’, creativity trainer and creative director for, among others HHCL+P, TBWA, Bronnercom, J. Walter Thompson, What If and Lexis PR.

Photo Credit: Mike Slim

Biography

Ally is a freelance food, health and fitness journalist with years of experience under her belt, and a food stylist, too, having worked backstage at many a BBC Good Food Show. Working across Women’s Health, Cosmopolitan, Marie Claire, Good Housekeeping and more, she’s constantly scouting the latest brunch spots, health pop ups and food trends to test – in the name of journalism, of course.

Her career highlights? Winning Rude Health’s Porridge Championships 2018 with her umami bacon and chive oats, topped with a soft-boiled egg, and stealing the crown for 2019 with her oat risotto parsnips three ways, too.”

Biography

Stacey Smith is a freelance journalist and founder of food, drink, and travel website Crummbs. Appearing in the likes of The Independent, The i Paper, Women’s Health, Cosmopolitan, Balance Magazine, BBC Good Food & Condé Nast Traveller among others, she specializes in online product reviews and buying guides. Fun fact, Stacey was a contributor on Bafta-nominated BBC documentary Blood Sweat and Takeaways where she was investigating the truth about worker’s conditions in the food industry in Southeast Asia – leading to an interview on Newsnight with presenter Jeremy Paxman!

Biography

Sue Quinn is an award-winning food writer, journalist and cookbook author. Her articles and recipes regularly appear in leading national newspapers and magazines, including the Telegraph, The Sunday Times, the Guardian, delicious, The Washington Post and BBC Good Food magazine. She has written fourteen cookbooks on a range of topics, from Japanese and Spanish cuisine to children’s cookery and vegan food. Her latest, Cocoa: an exploration of chocolate, with recipes, was published by Quadrille in 2019 to wide acclaim.

In 2018 Sue won the Guild of Food Writer’s Award for articles showcasing British food producers, and in 2016 she received the Fortnum & Mason Online Food Writer Award for her work in the Guardian and the Telegraph. Sue has appeared on BBC Radio 4’s Food Programme and Woman’s Hour, and Channel 4s’ Sunday Brunch. In 2019 she was awarded a bursary from the Guild of Food Writers to research the life of British Food Writer Florence White.

Trained as a journalist in her native Australia, Sue now lives by the sea in Dorset with her husband, two teenage children and a loveable hound.

Tim Hayward

Freelance Journalist

Tim Hayward is a writer, broadcaster, restaurateur and unrepentant food geek. He writes a column and criticises restaurants for the Financial Times and his features have appeared in the FT, Guardian, Observer Food Monthly, Delicious, Olive, Waitrose Food Illustrated and Saveur, amongst others.

He is also a regular presenter on The Food Programme and a panellist on The Kitchen Cabinet, both broadcast on BBC Radio 4

He is the Guild of Food Writers Food Journalist of the Year 2015 and was the Fortnum and Mason Food writer of the Year for 2014 and has also held their awards for Best Food Broadcast and Best Food Magazine for Fire & Knives quarterly which he edited and published

Tim’s first book, Food DIY is a handbook of smoking, curing, preserving, baking and other manly pursuits was published in July 2013. His second The DIY Cook takes a deconstructive and nerdy approach to culinary classics.

Tim is proprietor of Fitzbillies, a ninety-year-old bakery and restaurant in Cambridge.

Tim also has 15 years of experience in marketing, working as a planner, strategist, digital ‘guru’, creativity trainer and creative director for, among others HHCL+P, TBWA, Bronnercom, J. Walter Thompson, What If and Lexis PR.

Photo Credit: Mike Slim

Ally Head

Freelance Journalist

Ally is a freelance food, health and fitness journalist with years of experience under her belt, and a food stylist, too, having worked backstage at many a BBC Good Food Show. Working across Women’s Health, Cosmopolitan, Marie Claire, Good Housekeeping and more, she’s constantly scouting the latest brunch spots, health pop ups and food trends to test – in the name of journalism, of course.

Her career highlights? Winning Rude Health’s Porridge Championships 2018 with her umami bacon and chive oats, topped with a soft-boiled egg, and stealing the crown for 2019 with her oat risotto parsnips three ways, too.”

Stacey Smith

Freelance Journalist

Stacey Smith is a freelance journalist and founder of food, drink, and travel website Crummbs. Appearing in the likes of The Independent, The i Paper, Women’s Health, Cosmopolitan, Balance Magazine, BBC Good Food & Condé Nast Traveller among others, she specializes in online product reviews and buying guides. Fun fact, Stacey was a contributor on Bafta-nominated BBC documentary Blood Sweat and Takeaways where she was investigating the truth about worker’s conditions in the food industry in Southeast Asia – leading to an interview on Newsnight with presenter Jeremy Paxman!

Sue Quinn

Freelance Journalist

Sue Quinn is an award-winning food writer, journalist and cookbook author. Her articles and recipes regularly appear in leading national newspapers and magazines, including the Telegraph, The Sunday Times, the Guardian, delicious, The Washington Post and BBC Good Food magazine. She has written fourteen cookbooks on a range of topics, from Japanese and Spanish cuisine to children’s cookery and vegan food. Her latest, Cocoa: an exploration of chocolate, with recipes, was published by Quadrille in 2019 to wide acclaim.

In 2018 Sue won the Guild of Food Writer’s Award for articles showcasing British food producers, and in 2016 she received the Fortnum & Mason Online Food Writer Award for her work in the Guardian and the Telegraph. Sue has appeared on BBC Radio 4’s Food Programme and Woman’s Hour, and Channel 4s’ Sunday Brunch. In 2019 she was awarded a bursary from the Guild of Food Writers to research the life of British Food Writer Florence White.

Trained as a journalist in her native Australia, Sue now lives by the sea in Dorset with her husband, two teenage children and a loveable hound.

Food4Media is rolling out a programme of seminars under the ‘Food4Media Meets’ umbrella, aimed at helping food & drink industry PRs at all levels to develop their skills bases and take on new challenges.

Join our Professional Development Webinar:
‘What do Food & Drink Writers Want?’ | 12PM BST | 22 October 2020

22 Oct 2020

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12PM BST

Duration: 1 Hour

22 Oct 2020

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12PM BST

Duration: 1 Hour

What We’ll Cover
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Flexibly Freelance

Learn how freelancers are adapting their output to suit the current covid-19 climate; allowing you to make the right pitch to the right freelancer at the right time.

Food Fighters

Our panellists will help you understand everything about working with freelance food & drink writers, from start to story. Arm yourself with this invaluable knowledge and you could secure coverage in multiple media titles!

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Questions and Answers

Our moderator will aim to take as many audience questions as possible in the webinar, allowing you to pose questions of our panellists. We also welcome questions in advance of the session.

Your Host

Henry Hemming

Managing Director, Food4Media UK

Henry established Food4Media in the UK in 2005, after launching TravMedia in the UK two years earlier. He’s CEO and founder of News4Media, which launched Property4Media and Homes4Media in 2005.

Henry’s a recognised communications expert with over 25 years’ experience of journalism, PR and news distribution. He lives in Sussex and is a keen photographer, naturalist, and uncontrolled Beatles fan.

Henry Hemming

Managing Director, Food4Media UK

Henry established Food4Media in the UK in 2005, after launching TravMedia in the UK two years earlier. He’s CEO and founder of News4Media, which launched Property4Media and Homes4Media in 2005.

Henry’s a recognised communications expert with over 25 years’ experience of journalism, PR and news distribution. He lives in Sussex and is a keen photographer, naturalist, and uncontrolled Beatles fan.

More Reasons to Join The Webinar
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Learn how to work with freelance journalists to place food & drink story ideas.

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See how working with freelance writers can mean stories get placed into multiple media titles.

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Understand how freelance journalists are adapting their output to suit the current climate.

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Get answers to vital questions by asking through our webinar’s Q&A feature.

Register NOW to join our webinar