Xanthe Clay

Xanthe Clay began her career as a cookbook seller before training at Leith’s School of Food and Wine. She worked as a chef and caterer before launching the Readers’ Recipe column for The Telegraph, where she has been a food writer for over 25 years. She serves as President of the Guild of Food Writers and Academy Chair (UK & Ireland) for World’s 50 Best Restaurants. Author of five cookbooks including 'The Contented Cook,' she specializes in practical, budget-conscious recipes with historical influences.