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Amy Grier

Amy Grier

Contributor

Aged five, Amy asked a bemused waiter for her melon starter to be served with a raspberry coulis (it was the 80s, FYI, raspberry coulis was having a moment). Aged 12, she ‘wrote’ her own cookbook, comprised of recipes she’d copied and ‘edited’ from magazines, scribbled in lovingly crafted bubble writing. Nearly two decades later, she has judged at the International Cheese Awards, been nominated by the Guild of Food writers in the ‘Best Food Writer’ category, hunted elk and wild salmon in Swedish Lapland and tested the effect of altitude on taste at 32,000ft. She is evangelical about the joys of only three things: coffee, cheese and pasta; and although she now uses a laptop through necessity, her bubble writing is still top notch.

Amy Grier's articles

Why you shouldn't skip dessert: the return of the sweet treat

Research shows sweet tastes can help us form long-lasting memories – is time we rekindled our love affair with dessert?

Top London chefs tell us their secrets for adding umami to their dishes

You may have heard the word umami being bandied about recently, but what is it, and how do you get it? We spoke to top chefs about their ultimate secret ingredients

Main Collision Course: Nikkei cuisine uncovered

We investigate the allure of Nikkei, the original fusion food, with its takeover of the London food scene at a tipping point.