Matthew Fort has nursed a passion for the whole of Italy and all its foods since his first visit at the age of eleven. He is now in his fifties. He has been able to requite this passion by yearly visits, during which he has travelled extensively throughout the country. He is steeped in its culture, history, gastronomy and language. He has been the Food and Drink Editor of 'The Guardian' for ten years. In 1992 he was Glenfiddich Food Writer of theYear, and in 1993, Glenfiddich Restaurant writer of the Year, as well as The Restauranteurs Association Food Writer of the Year.
For more information about the author, please click here.
SWEET HONEY, BITTER LEMONS, Ebury, April 08
At the age of twenty-six Matthew Fort first visited the island of Sicily. He and his brother arrived in 1973 expecting sun, sea and good food, but they were totally unprepared for the lifelong effect of this most extraordinary of islands.
Thirty years later, older and a bit wiser - but no less greedy - Matthew finally returns. Travelling around the island on his scooter, Monica, he samples almond ice cream on the spectacular coast and intoxicating mouthfuls of sausage stew in olive groves, and goes fishing for anchovies beneath a star-scattered sky.
Matthew is drawn once again to the intensity of life in Sicily, its dramatic landscape and traditions, and discovers how the island's vibrant food culture is intertwined with its often turbulent past.
Matthew has an infectious delight in proper good' Rick Stein
'Elizabeth David meets Jack Kerouac' Giorgio Locatelli
'An accomplished piece of travel writing that makes you want to explore the island all for yourself' Sunday Express
'Perfect summer holiday reading' Bookseller
'Witty and romantic' Metro
From eating alone to the more the merrier - inspired ideas for any occasion.
In an epic scooter trip from the South to the North of Italy Matthew Fort explores the local gastronomy, culinary culture and tumultuous history of a country.
Not another chef’s book but a book about English food and English cooking and an English chef.
Matthew was educated at Eton College, Roedean School, the University of Lancaster and the University Of Pennsylvania. He has been a keen cook for most of his adult life. For twenty years he worked as a copywriter and creative director for a variety of advertising agencies. He has been a keen cook for most of his adult life. In 1986 he was invited to write a column about food in the Financial Times Saturday Review. In 1989 he became Food & Drink Editor and restaurant reviewer of The Guardian, a positions he held until 2004. He continued to write about food for the Guardian until 2010.
He has presented Greatest Dishes in the World (Sky; 2005) and The Forager’s Field Guide (ITV; 2005). He was one of the co-presenters of Market Kitchen (Good Food Channel).
He is currently one of the judges on The Great British Menu (BBC2; 2006-2019) now in it's 14th season.