School
Queen Mary University Of London
Expertise
British Cuisine, Steak, Barbecue
- Louise's professional interest in food began when she worked in publishing as an award-winning PR in London, going on to specialize in cookery books before becoming a food writer.
- She has judged the World Steak Challenge, the British Pie Awards, the Smithfield Awards (Q Guild of Butchers), Grillstock, the Kansas City Barbeque Society, and Wing Fest.
- In 2018, Louise was the winner of Too Many Critics, a UK charity event where food writers swap pens for pans to cook a dish which is judged by top chefs.
Experience
Louise has over two decades of professional experience in PR and in writing and editing for UK and international publications, predominantly about food, drink, and hospitality. She has written and reviewed for publications including The i Paper, iNews, National Geographic Traveller Food, The Caterer, SquareMeal, The Sunday Telegraph, The Scotsman, Postcards magazine, and I Love MCR, where she also spent several years as an editor. She also regularly serves as a judge at various food festivals and events, with a particular interest in meat quality, butchery, and barbecue. Louise joined Static Media in 2023 as a food and drink news writer for Food Republic before becoming an editor at The Takeout in 2025.
Education
Louise has a B.A. (Hons) degree in English and drama and an M.A. in English studies: literature, culture and modernity from Queen Mary University of London (a Russell Group University).
The Takeout’s industry-leading editorial coverage is the result of collaboration between writers and editors with a wide array of experience and expertise in the world of food and drink. Every article is fact-checked by our team of editors to ensure accuracy. Outside experts are also consulted to help deliver factual, up-to-date information.
Our mission is to both inform and entertain our readers, telling them everything they want to know (and more) about food. We strive to always provide a well-rounded reading experience, bringing both the biggest food news of the day and a break from the news. Additional information on our editorial process available here.
