Gill Meller is a chef, award-winning food writer, food stylist and cookery teacher who lives and works in Dorset. Gill works closely with Hugh Fearnley-Whittingstall and River Cottage. He appears regularly on the celebrated Channel 4 series, and teaches both at the River Cottage Cookery School and internationally. A contributor to the Observer, Guardian, Waitrose Food, Telegraph, Delicious and Country Living to name but a few. Gill’s first book, Gather (2016), won the Fortnum & Mason Award for Best Debut Food Book, and both Time (2018) and Root, Stem, Leaf, Flower (2020) were nominated for the Guild of Food Writers Cookbook of the Year. He is also the author of the River Cottage Handbook on Outdoor Cooking and his latest book, ‘Outside – recipes for a wilder way of eating’ is available now.
