Tim Hayward is a Cambridge-based writer and food expert. He writes a column in the Financial Times and his features have appeared in the FT, Guardian, Observer Food Monthly, Delicious, Olive, Waitrose Food Illustrated, Saveur and a variety of on and offline publications.
He currently holds the Guild of Food Writers Food Journalist of the Year award and has also held their award for Best Food Broadcast. He is the 2014 Fortnum & Mason Food Journalist of the Year
Tim’s second book,’The DIY Cook’ takes ten great dishes – from Lobster Thermidor to the Chip Butty – and deconstructs them as ‘projects’ for the food enthusiast. It’s published by Fig Tree and will be available from August 2014