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Gill Meller is a chef, award-winning food writer, teacher and advocate for real cooking. Based in Lyme Regis, Dorset, Gill’s cooking is a reflection of his surroundings, he takes inspiration from the landscape, the seasons and the community of farmers, growers and fisherman that live and work around him. Gill’s approach to cooking encourages people to think more about how their food is produced, where it comes and how what we eat affects the world around us. His passion for cooking extends beyond the kitchen. Gill has written extensively about the joys of outdoor cookery and how making a simple fire and “cooking something good to eat over it” can help us connect to a more natural, mindful way of life. Gill appears frequently on Channel 4’s ‘River Cottage’ and has worked closely with the River Cottage for over 15 years, regularly teaching at Park Farm (River Cottage HQ) and inspiring students to grow, source and cook food in ways that enhance their lives. He has a regular column in delicious magazine and has contributed recipes to titles such as The Guardian, The Telegraph, Waitrose Food. He has also appeared on BBC Radio 4’s The Food Programme. Published by Quadrille, Gill’s first book, Gather, won the Fortnum & Mason award for Best Debut Food Book in 2017 and was shortlisted for the Andre Simon Award and Guild of Food Writers Award the same year. Time: a year and a day in the kitchen was published in September 2018 and was nominated for both Guild of Food Writers’ General Cookbook Award and Food & Travel magazine’s Cookbook of the Year Award. Root, Stem, Leaf, Flower – how to cook with vegetables and other plants was published in 2020 and was nominated for the Guild of Food Writers’ General Cookbook Award. His latest cookbook Outside – Recipes for a wilder way of eating is out now.