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Jocelyn Doyle

Jocelyn Doyle graduated from the University of Gastronomic Sciences, Italy, in 2013 with a Master in Food, Culture and Communications, a new understanding of how our food history has shaped us as humans, and a fierce desire to help Irish food shine, both at home and abroad.

 

Over the years, Jocelyn has written for a variety of online and print publications, working across numerous branches of food writing, including impassioned editorials on local food producers, educative essays on food anthropology and plenty of recipe development.

 

In between, she has strived to educate herself in every facet of cheese production, from making to selling, including a stint in Gubbeen Farmhouse and assisting in Sheridan’s Cheesemongers adult cheese education classes. She is also a co-founder of the Slow Food Sugarloaf Convivium and co-creator of Wild&Slow, Europe’s biggest wild food festival.

 

 

These days, Jocelyn is Recipe Editor for Easy Food magazine – Ireland’s biggest-selling food title – and Editor of sister mag Easy Gluten-Free. In addition to her multifaceted roles in magazine creation, feature writing and editing, recipe development and digital strategy, she feeds her passion for Irish food by writing a monthly column for Easy Food, Eat Ireland, shining a spotlight on the hardworking small producers that can be found all around our little island. She continues to eat, write about and talk about cheese at every opportunity.

 

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The Irish Food Writers’ Guild is grateful to the Herbert Park Hotel for their ongoing generosity in hosting our regular meetings in their excellent facilities.

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CONTACT:

+353 (0)86 838 4401

bibliocook@gmail.com

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