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, food-focused creative writing 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 Deputy Editor for Easy Food magazine, Ireland’s biggest-selling food title. 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.