Ed Smith is a former lawyer who left his job in 2012 in pursuit of a career in food. He retrained as a chef and is now a freelance food writer, and Creative Director of British cured meat wholesalers and retailers, Cannon & Cannon, based at London’s Borough Market. The author of the website www.rocketandsquash.com, a food journal regularly updated with restaurant reviews, recipes, news round-ups and short films, Ed has featured as a resident chef for The Guardian’s Cook supplement, and guest cookery writer at The Independent on Sunday.
At the Fortnum & Mason Food and Drink Awards 2015, he won the award for Best Online Restaurant Writer and was shortlisted alongside Diana Henry and Yotam Ottolenghi for Best Cookery Writer. On the Side was shortlisted for the inaugural Jane Grigson Trust Award, presented to a first-time writer of a book on food to be published in 2017.
