With all that happened in 2020, plus my website breaking and it taking me months to work out how to fix it, I didn’t keep up with sharing on here the freelance food and travel-writing work I had published throughout the year. In March, lockdown brought the cancellation of all of my upcoming assignments and in the end, I spent 2020 largely focusing on content writing and translation work instead of food and travel writing. However, in addition to the pieces I wrote for The Spruce Eats and Singapore Airline’s in-flight magazine, SilverKris, which I’ve already shared on here, I also had the following work published.
I was thrilled to be asked to write three pieces for the first standalone issue of National Geographic Traveller Food (UK) magazine, which was published in July. There was a new regular, recipe-led feature called Recipe Journal, which in this issue focused on summery salads from around the world; a profile of Katharina Koch, a butcher from Nordhessen who air-dries sausages in the eaves of her half-timbered building; and a feature on Zurich’s chocolate scene (partner content for Visit Zürich).
In the second issue of National Geographic Traveller Food (UK), Recipe Journal concentrated on chocolate desserts, the feature published online in two separate sections: four chocolate dessert recipes from around the world and eight inspiring chocolate creations from restaurants around the world.
My most substantial piece of work last year, however, came in the form of a bumper crop of features for a special supplement to Food and Travel (UK) magazine that focused on the beautiful Austrian state of SalzburgerLand. I was on assignment there for ten days in total with German photographer Uta Gleiser, and the complete supplement is available to read online at PageSuite.
Last but not least, I also updated the Frankfurt guide for Canada Air’s in-flight magazine, enRoute. If you’d like to read more of my freelance food and travel writing, you’ll find a full list of my publications on my Freelance Work page.
