Both will move your food writing career forward, they just do it differently. The course gives you a complete, ever-evolving foundation: every module, every tool, every technique you need to build your career from the ground up, with new content added as the industry changes. With three 1-2-1 sessions built in and a one-time payment, it's the most comprehensive and most cost-effective way to work with me.

ffoice 1-2-1 is for those who want something more immediate and entirely personal – intensive focus on their specific situation or project, with direct access to me throughout. Many clients find that working together one to one opens their eyes to new possibilities, builds their confidence and leaves them hungry to go further. That's often when the course becomes the natural next step.

Honestly? For what you get, it's exceptional value. Some food writing coaches charge upwards of £200 per session. Few of them have spent thirty years commissioning, editing and writing for the industry they're teaching.

But the real measure of value isn't the hourly rate. It's what changes as a result. The writers who get the most from ffoice 1-2-1 come in ready to be honest, ready to act on what they hear, and ready to back themselves. When that's the case, the return tends to show up faster than you'd expect – in commissions secured, projects finished, deals done and clarity gained.

Still not sure? Book a free clarity call. You'll leave knowing whether this is right for you, and with useful next steps either way.

There's no minimum requirement to work with me. No publications needed, no platform, no existing body of work. What matters is that you have a genuine passion for food writing and a willingness to do something about it.

In fact some of the most rewarding 1-2-1 work happens at the earliest stages, when there's everything still to play for and the right direction makes the biggest difference. If you're further along and feeling stuck, that's equally valid – hitting a wall at any stage is exactly what ffoice 1-2-1 is designed to address.

If you're genuinely unsure whether you're ready, that uncertainty is probably a sign that you are. Book a clarity call and let's find out together.

Each session is ninety minutes on Zoom, arranged at a time that works for both of us. Sessions don't have to follow a fixed schedule. You set the pace based on what you need and what life allows. A limited number of evening, weekend and early morning slots are available for those juggling full-time work or working across different time zones.

Between sessions you'll have regular check-ins and ongoing support via email, WhatsApp or Instagram – whatever works best for you. After each session, up to 2000 words of your work gets full editorial attention, returned to you with detailed feedback before your next meeting.

The three sessions are yours to use at whatever pace makes sense – close together for intensive focus, or spaced out to give you time to implement and develop between meetings.

Based in London or Bath? We might meet in person if that works better for you.

All kinds – and that's not a vague answer. ffoice 1-2-1 clients include chefs wanting to write their memoirs, food bloggers ready to take their work more seriously, home cooks with a book idea they can't shake, established writers who've hit a wall and people who simply know they have something to say but haven't yet found the words or the direction.

What they have in common isn't a particular background or level of experience. It's a genuine passion for food and writing, and a readiness to do something meaningful with it.

If you're not sure whether that's you, it almost certainly is. The clarity call will confirm it.

Absolutely. And it's a more varied and viable career than most people realise. Food writers work across every medium you can think of – print, digital, audio, video and beyond, often combined with teaching, demonstrating, presenting, creating events, hospitality, food styling and home economics. Many combine several of these into a portfolio career that's both creatively fulfilling and financially sustainable.

And here's something that surprises people: food writing has always been multimedia and people-facing. This is not a career for those who want to lock themselves in a kitchen or an office. At its best it puts you in front of audiences, in conversation with your readers and at the centre of a creative, connected community. That's part of what makes it so compelling.

The writers who make it work aren't necessarily the most talented. They're the ones who understand the landscape, know where to focus their energy and have developed the skills and confidence to put their work in front of the right people.

That's exactly what ffoice 1-2-1 is designed to help you do.

Food writers don't follow a single prescribed path, and that's good news! Some come from journalism, some from professional cooking, some from blogging, some from a lifelong obsession with food and a desire to write about it. There is no best qualification, no official entry point and no one right way in.

What the successful ones tend to have is a clear sense of what they want to say and who they want to say it to, a body of work they're actively developing, and an understanding of how today's food media landscape works: which outlets commission what, what editors are looking for, how to pitch, how to build an audience and how to turn all of that into a sustainable career.

That's a lot to figure out alone. Which is why working with someone who has spent thirty years on both sides of the industry – as a writer, editor and strategist – tends to accelerate the process considerably.