Following a successful career as a chef and restaurateur, British born Elaine Lemm is a highly respected food and drink writer and recently voted one of the top 50 in the UK. She has a great passion for British Food and Irish Food, both modern and traditional.
Originally trained in Art and Design, Elaine switched career while living in France, to follow her passion for food and cookery. Retraining as a chef, including at the Ritz-Escoffier Ecole de Gastronomie in Paris, she then set up her International cookery school, Cuisine Eclairée with venues in France, Italy, the UK, US and Sweden and appeared frequently on television and radio.
In 1999 Elaine opened her own restaurant, Lemms, which she later sold to pursue a writing and consultancy career.
For 7 years as Food and Wine Editor at Yorkshire Life Magazine she initiated and developed their annual Food and Wine awards and launched the first food-dedicated magazine in the county. She has since written for many leading magazines including Waitrose Food Illustrated and Olive, is a restaurant critic for the Yorkshire Post newspaper, chair of the Regional Food Awards, and sits on the panel of the illustrious White Rose Awards - the Yorkshire Tourism Awards. In 2010 Elaine was made an Ambassador of Yorkshire, her home county.
Elaine is a member of the Guild of Food Writers.
Her first book, the Great Book of Yorkshire Pudding , was published in 2010 and The Great Book of Rhubarb October 2011 and most recently, in October 2012, The Great Book of Tea.
From Elaine Lemm:
Join me and share in my passion and love of food from my native shores; the history, the influences that have shaped this unique cuisine, the movers, shakers and celebrities of all things British. These island are more than fish and chips, roast beef and colcannon - let me show you why with fabulous recipes. news, views and how-to's.
I am proud to add that in 2012 I was voted one of the top 50 food and drink writer in the UK.
You can also see more of my other work on my personal website or my personal blog.
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