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Lewis Esson

Main Details

Full name Lewis Esson
Country United Kingdom
Primary language English
Specialist areas

Chefs, restaurants, restaurant reviewing, cookbooks, editing, ghosting, Scottish Food, Mediterranean food, French food, Italian food, nutrition, recipes for special diets, science of food, recent food history, copywriting for food packaging. Writing and editing copy for 5-star hotel websites.

Editorial work News writing, Features writing, Editing, Sub-editing
Media outlets regularly worked for

PR writing Contact me for more information
Last updated 01-04-2016 10:10


Lewis has been an occasional member of the Good Food Team at — and contributor to — BBC Good Food Magazine; in addition, he planned, edited and contributed to most of their spin-off books and some of their regular monthly supplements. He has also contributed regularly to Waitrose Seasons magazine and occasionally stood in as Food Editor there. He has also contributed features to olive magazine and to the now-defunct Fortnum & Mason magazine, as well as various in-flight magazines. Lewis has twice been Chair of the Guild of Food Writers and was until recently coordinator of their website and publications.
Lewis is best known as an editor of cookbooks; recent examples include all three Nobu books, Mark Hix's British Regional Food, Today's Special by Anthony Demetre of Arbutus and Wild Honey, and Easy Tasty Italian by Laura Santtini. He has also written or co-written several books himself, including Fast Food for Friends with Henrietta Green & Marie-Pierre Moine. He devised and wrote the recipes for Marilyn Glenville's Natural Alternatives to HRT Cookbook, wrote Cowboys & Cookouts for US publisher Barrons and ghosted The Gate Cookbook for the award-winning vegetarian restaurant. Lewis co-wrote Breakfast at the Wolseley with AA Gill. He devised, researched and compiled a book to celebrate the Guild of Food Writers 25th Anniversary entitled How the British Fell in Love with Food, published by Simon and Schuster UK in 2010, which won a Gourmand Award as Best Culinary History Book in the world that year.
He is currently working on an update of the website and all pormotional material for an international 5-star hotel chain.