'Tim Hayward is the most serious cookery writer I know. Whatever he says, I will listen. Whatever he writes, I will buy'. Len Deighton
‘Tim Hayward explores the world of knives with enthusiasm and authority.' Anthony Bourdain
'Tim is the sharpest blade in the food world'. Simon Schama
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 panellist on The Kitchen Cabinet, broadcast on BBC Radio 4
He has written and presented several award winning radio documentary series on the weirder corners of science and nature, including including the 5-part “The Gut Instinct - A Social History”, “Bacteria - The Tiny Giants” and “Fungi - The New Frontier”
He won the Guild of Food Writers 'Food Journalist of the Year' in 2014, 2015 and 2022,and was the Fortnum and Mason Food Writer of the Year for 2014 and 2022. He has also held their awards for Best Food Broadcast and Best Food Magazine for Fire & Knives quarterly which he edited and published
He is the author of Food DIY, The DIY Cook, the bestselling Knife: The Cult, Craft and Culture of the Cook's Knife (now translated into 8 languages including, gratifyingly, Japanese), The Modern Kitchen, Loaf Story and Charcuterie from Scratch
Tim’s latest book is STEAK - The Whole Story, a crazed compendium of the lore, history and science of the most important cut of meat
Tim is proprietor of Fitzbillies, a hundred-year-old bakery and restaurant in Cambridge
‘…Endearing nerdiness, detailed scholarship and profound appetite.’ – Jay Rayner