Selected work

ballpoint pen classic coffee composition

I was Guild of Food Writer’s drinks writer of the year in 2022. I write about beer, cider, spirits and cocktails. Here is a selection of my published work.

Spirits and cocktails

In Decanter: Calvados: A beginner’s guide and eight to try

In Club Oenologique: The bold botanicals elevating Japanese gin

In VinePair: Does It Matter That Most Gin Brands Don’t Make Their Own Base Alcohol?

In Ferment: A trip to juniper’s moorland home (PDF)

In Tonic Magazine: Recall of the wild: gin needs its juniper (print only)

In Brewer & Distiller International: Revisiting Rum – Part 1Part 2 (both PDFs)

Cider and perry

In Good Beer Hunting: Madness and Bitter Fruit — Making Perry in the Shadow of May Hill

In Ferment: Camping in cider’s belly (PDF)

In Pellicle Mag: There Only Apples, Red and Green — Wilding Cider in Somerset, England


In BEER: Stick or twist: England’s hop growers on a knife edge (PDF)

In Good Beer Hunting: Back in Black — How London’s Contemporary Brewers Are Reclaiming the City’s Porter Traditions

In Brewer & Distiller International: Lost in translation — Oud Bruin’s slide from pub staple to niche curiosity (PDF)

In Ferment: Gas Giants (PDF), Lambic Style in Lager Land (PDF)

In What’s Brewing: What can we learn from Czech pubs?


Browse my Contently portfolio to see more projects.