Food director and intrepid traveller Lulu is our indispensible font of knowledge on all things food.
Lulu trained at Leiths and after a short but interesting career cooking on pop tours settled into the world of food publishing. She kicked off by working for Delia Smith on her Winter Collection and then spent three years with Delia at Sainsbury's Magazine before moving to Sydney where she worked in food book publishing for five and a half years.
In those pre-credit crunch days she was lucky enough to work on a series of books that allowed her to eat her way around France, Italy, China, India and Thailand as well as learn how to turn out a mean lamington from her fellow Aussies in the office. On returning to the UK she worked briefly as Food editor at Food and Travel and then joined olive for its launch issue as Food editor in 2003. In September 2009 she became Food director of olive and Good Food.
Outside the office Lulu has taught Food Writing for City University and Leiths school of food and wine.
- What three ingredients do you always have in your fridge?
- Butter, because you never know when you might have to bake a cake; Thai curry paste because the tubs of the good stuff are so big it takes years to get through them, and a bottle of fino sherry, which I think is the cure of all ills.
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