in 2003 from Corpus Christi College at Cambridge, in Biochemistry.
She then moved to Paris to work with Dr Hervé This at the
College du France, and also trained as a chef. While in Paris,
Rachel spent much of her time developing and strengthening the
collaboration between chefs and scientists, particularly in chef
moved to Nottingham University in 2005, for a PhD in Creating
Innovative Texture and Flavour experiences, which was sponsored
by Heston Blumenthal and supervised by the Food Flavour Group.
Rachel now works in food retail.
a London-based wine writer who came to the field via a PhD in
plant biology and several years of working as a book editor. He
publishes wineanorak.com, which is now one of the leading wine
websites. He won the 2007 Glenfiddich Wine Writer of the year
award, writes the weekly wine column for The Sunday Express,
and contributes regularly to a range of publications including World
of Fine Wine, Wine Business International and Wines
and Vines. His first book, Wine Science, won the
Glenfiddich Award for Drinks Book in 2006. He's currently
working on a book on Natural Wine.
and his partner Anette Moldvaer own Square Mile Coffee Roasters.
He provides training, education and consultancy to a
broad spectrum of the coffee industry, including barista
training, course development, general coffee education, cupping
and tasting training and more café-specific advice and
consulting. He publishes a coffee blog, jimseven.com. James was
the World Barista Champion in 2007.
from Wellesley College with a degree in biochemistry and spent
two years as a Peace Corps volunteer in northern Senegal.
While working on a dissertation on farmhouse cheeses as a
graduate student in Anthropology at the University of Oxford,
she discovered Neal’s Yard Dairy, where she is now the buyer.
read History at Christ’s College Cambridge before embarking on
a career in professional food.
After stints as a chef and a fishmonger, he now dedicates
his time to writing about wine and food.
He writes a regular column for The
World of Fine Wine and contributes regularly to publications
such as Decanter, Saveur,
Gourmet, and Culture.