Xanthe Clay

I came to food writing, probably the best job in the world, through an circuitous route. Bunking off university, I backpacked through the Sudan, Egypt and Sinai, across China and around South America, before settling down in London to work as a cookery book seller. In my mid twenties I trained as a chef at Leith’s and worked as a chef and caterer in the West Country before starting the Readers’ Recipe column for the Telegraph. Since then I’ve worked on both food and cookery features for Weekend Telegraph, as well as contributing to Good Food magazine, olive magazine, delicious magazine and Sainsburys magazine. I am President of the Guild of Food Writers, a trustee of the Andre Simon Awards and Academy Chair (UK and Ireland) for the World’s 50 Best Restaurants.

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