Cathryn is Good Food's cookery writer and a graduate from Leiths Cookery School
Cathryn started life on Good Food after winning the Leiths' scholarship to be cookery assistant for six months. She's now acting cookery writer and will be with the team until the end of 2007.
It's a long process from initial ideas to publication in the magazine - and most days Cathryn can be found in the kitchen coming up with recipes, testing them, keeping a record of all changes and of all the results. She says it's amazing how much work and expertise there is along the way. She loves knowing that her recipes inspire people to cook and says this is the ultimate achievement for her.
Helping her local producers
As well as being a busy member of the Good Food team in London, Cathryn is also based in Derby where she's involved in drumming up support and awareness of local food initiatives in the Peak District, particularly with Peak District Foods, an organisation that aims to benefit local farmers and producers by bringing them closer to consumers.
- Who inspired you to start cooking and fuelled your love of food?
- My mum - without a doubt. We always had such delicious home cooking. There was always a smell of baking and roasts lingering in our house. She did a Cordon Bleu course when I was little and I remember her bringing home strange and wonderful delicacies for my brothers and I to try. We lived abroad for a number of years - Greece, Japan, Switzerland - and Mum always tried to learn authentic recipes in each country, so experimentation in the kitchen came naturally to me I suppose.
- What's your favourite recipe and why?
- Sticky toffee pudding - when it's light and moist, and doused in toffee sauce, who's going to complain? The looks on everyone's faces at a dinner is pure pleasure at every mouthful. Bit of a conversation killer though!
- Who do you admire, and what would you cook for them?
- My grandmother Nain - what an incredible woman. Being a farmer's wife, she has always worked so hard and takes so much pride in everything she does. At 84, you'll still find her driving tractors and preparing fantastic good home cooking for the workers during hay making, even when she is exhausted herself. She's also such a rock to the family. She'll always eat whatever I cook, but does prefer traditional British food, so I think I'd treat her to a good old roast lamb dinner and trifle completely made from scratch.
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