Tim Hayward is a writer, broadcaster, restaurateur and unrepentant food geek. He writes a column and criticises restaurants for the Financial Times and his features have appeared in the FT, Guardian, Observer Food Monthly, Delicious, Olive, Waitrose Food Illustrated and Saveur, amongst others. 

He is also a regular presenter on The Food Programme and a panellist on The Kitchen Cabinet, both broadcast on BBC Radio 4

He is the Guild of Food Writers Food Journalist of the Year 2015 and was the Fortnum and Mason Food writer of the Year for 2014 and has also held their awards for Best Food Broadcast and Best Food Magazine for Fire & Knives quarterly which he edited and published

Tim’s first book, Food DIY is a handbook of smoking, curing, preserving, baking and other manly pursuits was published in July 2013. His second The DIY Cook takes a deconstructive and nerdy approach to culinary classics.

Tim is proprietor of Fitzbillies, a ninety-year-old bakery and restaurant in Cambridge.

Tim also has 15 years of experience in marketing, working as a planner, strategist, digital 'guru', creativity trainer and creative director for, among others HHCL+P, TBWA, Bronnercom, J. Walter Thompson, What If and Lexis PR.