THE ROYAL BOTANIC GARDENS, KEW is a world-famous scientific organisation, holding an unrivalled position for its outstanding collections of plants and fungi, artefacts and art, world-class Herbarium as well as its expertise in plant diversity, conservation and sustainable development. From its beginnings as a small physic garden in 1759 it has grown to become a top international visitor attraction and UNESCO World Heritage Site.
Kew's 132 hectares of stunning landscaped gardens and iconic glasshouses make it one of the world's best-loved gardens, a paradise for plant lovers, offering a wealth of ideas and inspiration to all. Jenny Linford is a London-based food writer and editor, a longstanding member of the Guild of Food Writers. She is the author and editor of over 20 books, among them The Missing Ingredient: The Curious Role of Time in Food and Flavour (2018), The Kew Gardens Cookbook (2022), a collection of plant-based recipes by leading food writers promoting biodiversity, and The Kew Gardens Christmas Book (2023), a celebration of the role played by plants and animals in Christmas.
She also produces and presents the popular A Slice of Cheese podcast series for Food FM radio. Esther Clark is a freelance recipe writer with 10 years' experience specializing in comforting, seasonal home cooking. As well as writing, Mary works as a food stylist and editor and is based in London. She trained as a chef in her early 20s before working as a chef in Italy and India. Her clients include Guardian Feast, OCADO, Sainsbury's Magazine, Delicious, Co-op Food magazine, BBC Good Food, Waitrose Food magazine and many more.
Kew's 132 hectares of stunning landscaped gardens and iconic glasshouses make it one of the world's best-loved gardens, a paradise for plant lovers, offering a wealth of ideas and inspiration to all. Jenny Linford is a London-based food writer and editor, a longstanding member of the Guild of Food Writers. She is the author and editor of over 20 books, among them The Missing Ingredient: The Curious Role of Time in Food and Flavour (2018), The Kew Gardens Cookbook (2022), a collection of plant-based recipes by leading food writers promoting biodiversity, and The Kew Gardens Christmas Book (2023), a celebration of the role played by plants and animals in Christmas.
She also produces and presents the popular A Slice of Cheese podcast series for Food FM radio. Esther Clark is a freelance recipe writer with 10 years' experience specializing in comforting, seasonal home cooking. As well as writing, Mary works as a food stylist and editor and is based in London. She trained as a chef in her early 20s before working as a chef in Italy and India. Her clients include Guardian Feast, OCADO, Sainsbury's Magazine, Delicious, Co-op Food magazine, BBC Good Food, Waitrose Food magazine and many more.
