Author: Matthew Fort

Matthew Fort’s writing career began in 1986 when he started a column about food in the Financial Times Saturday Review. Between 1989 and 2006 he was Food & Drink Editor of the  Guardian. He was named Glenfiddich Food Writer of the Year and Restaurateurs’ Writer of the Year in 1991, Glenfiddich Restaurant Writer of the Year in 1992, and Glenfiddich Cookery Writer of the Year in 2005.  In 1998 he published his first book,   Rhubarb & Black Pudding. His second book,   Eating Up Italy, was the Guild of Food Writers’ Book of the Year in 2005, and his third book,   Sweet Honey, Bitter Lemons, won the Premio Sicilia Madre Mediterranea in 2009. Recent television series include  Greatest Dishes in the World and  The Forager’s Field Guide. He is currently a judge on  The Great British Menu.