English editor and writer working in both UK and Berlin.
Get in touch: [email protected]
A trailblazing template designed by NGFP & NCC to assist designers & developers in the design & delivery of healthy and sustainable places to live.
Finest Food Stories is a collection of the world’s most exceptional culinary experiences, as told by their equally captivating authors. We’re a food-travel magazine designed for all of those who plan their travels around places to eat, instead of sights to see.
Role Models is a series of events and podcasts hosting candid conversations with inspiring women about their personal journeys, career histories, and all the valuable lessons and learnings they’ve picked up along the way.
Terroir is a global organisation building international gastronomy communities through symposia, dinners and engaging learning programs.
I work with Berlin's biggest and most trusted independent food blog creating a monthly newsletter, You Tube channel and monthly event programme of food tours as well as streamlining all material online and on social media to ensure the blog remains THE go-to source for all Berlin-related food interest.
For two years I was the Marketing Assistant Manager for Ceviche UK launching the international Ceviche cookbook, organising events both in our restaurants and around the world, developing and managing the launch of three chilli sauces, managing all web platforms and social media channels and launching the You Tube channel Ceviche TV (now Martin's Peruvian Kitchen).
Social media translator for one of Berlin's most dynamic and innovative Michelin-starred restaurants.
Whilst working as Ceviche's Marketing Assistant Manager I was also heavily involved in the opening of Andina London. Developing brand identity with menus, business cards and all printed collateral as being growing our customer database and developing new marketing campaigns to support the opening and then longer-term, customer targeting.
12forward lists the 12 eateries in each chosen city that at any given moment represent the very forefront of gastronomy - ranging from fine dining restaurants to hole in the wall joints.
All across Germany, the one thing that remains resolutely clear whether you're in the beachy plains of the north, or the mountainous landscapes of the south is that innovation is rife.
The recent Global Climate Strike day saw over 250,000 hopeful protesters take action across Berlin. After a long day fighting for better futures though, dinner could be undermining all our hard work in a matter of minutes....
Cologne was one of the first cities in Germany to be recognized in triple Michelin stars and its status as one of the country's more interesting culinary destinations is thanks in no small part to star-chef, Joachim Wissler .
As Germany continues to solidify its food culture on the world stage its capital, Berlin, is an island of ambition attracting young chefs and entrepreneurs from all over the world with diverse neighbourhood potential, appealing rents and an unending sense of possibility.
"Munich is colourful and Germany offers a lot of fantastic products" says Jan Hartwig, head chef at Munich's Atelier , when asked what makes eating out in the southern German city so exciting.
Food sustainability is one of the principle food trends for 2019 with good reason. The need to find more viable means to feed the world is more urgent than ever and whilst the philosophy is easy to preach, turning ideas into action is a lot harder. In Berlin though, we find a city alive with goodness and awash with innovators tackling sustainability issues through 360° solutions.
"It's estimated that more than 8 million Germans (around 10% of the population) eat a vegetarian or vegan diet, placing them amongst the top 10 countries worldwide for meat-free mealtimes."
"Booming, unpretentious and imaginative, Leipzig’s star is on the rise. The city’s rebellious spirit, which often sees it heralded as "the new Berlin", is charged by young creatives who are bringing new concepts to life whilst remaining respectful of past traditions."
"From rare-beef pho to white beer ice cream, there’s more to this multicultural city than sausages and potatoes (though they’re pretty exceptional, too)."
"The legacy of the 20th century's most prominent art school doesn't just fade away, and especially not in Berlin."
"Snip, slice, shear, slash, trim, nip and cut - Korean mealtimes are a hymn to the humble kitchen scissor."
"Thanks to 357,386 square kilometres of diversified terrain ranging from Baltic beaches to alpine lakes, as well as a highly decentralised nationwide mindset, you’ll need to be prepared to travel if you want to taste modern German gastronomy at its heterogeneous and brilliant best."
"Most Koreans grew up with instant coffee sticks..."
"Fresh figs aplenty, almond blossoms, a long lineage of some of the world’s most in-demand wines, and enough Michelin starred restaurants to count on both hands. You’d be forgiven, naturally, for assuming we’re in French or Italy but no, we’re on the German Wine Route (Deutsche Weinstraße)."
A chat with France's first (and only) female Master of Wine and founder of international RAW Wine fairs, about the present and future of natural wine. Putting a date on, or assigning a person responsible for the birth of the natural wine movement is a little bit like trying to give someone an exact date when bakers started producing "artisan bread".
Article exploring the cross sections of art and food all over Berlin.
Chef Thomas Imbusch of 100/200 Kitchen restaurant shares tips for exploring Hamburg's food scene so you can eat like a local in town. Hamburg: a city of freight, industry and sea air.
Burgers, chips and ice cream are being given gourmet makeovers by some of Berlin's up and coming chefs, making delicious more accessible to all. By Kate Lewin on Collectively Berlin boasts 28 Michelin Stars and over 50 Gault&Millau-listed restaurants, but you won't find some of the city's most in-demand, classically-trained chefs plating edible soils and souffles or playing with mists and dry ice.
The protagonists of the German gastronomic avant-garde have teamed up to found the 'Gemeinschaft,' a manifesto that sets out the essence of German cuisine. By Kate Lewin on What springs to mind when you think about the German culinary experience? If you stumbled for a couple of moments, don't worry.
An article focusing on the emergent tasting menu trend sweeping through Berlin's gastronomy industry.
It's 11:30 in the morning when I speak to Oz, one half of the Kanaan founders, and he has to interrupt our conversation because there are already people knocking on the restaurant door waiting for him to open. "It's a good thing" he says, laughing; "it means that people are finally starting to understand when hummus should be served!"
Monthly writer for easyJet's Traveller magazine Destination Guides, reaching over 4 million passengers across Europe, North Africa and the Middle East.
Transcending politics, religion, language and beliefs - the hallmark of any city is its food scene, and nowhere in Berlin is the beating heart of our city more evident than at Kreuzberg's Markthalle Neun.
Entering 893 Ryōtei is a bit like stepping through the wardrobe into Narnia. One minute you're standing on Kantstraße outside a dodgy-looking, mirrored building covered in graffiti, the next you're walking into a low-lit Shangri-La, adorned with marble counter tops, plush interiors and a theatrical open kitchen and bar.
If you're planning on a trip to Berlin and feel inspired to check out the new openings in town, here is a list of restaurants you should know about. By Kate Lewin on It's an exciting time to eat out in Berlin right now.
A long-form feature exploring and highlighting the wide range of Peruvian restaurants across Berlin as well as looking at the origins and culture of the cuisine itself.
Creativepool portfolio and articles
Creativepool is THE creative industry network and magazine where companies and individuals showcase and share their work, broadcast their news, promote their services and connect. The site has over 250,000 active users and readers of the online magazine, weekly I write two articles including 'Trailblazers' interviews with creative talents, 'Brand Case Studies' and 'How Brands are Using...' pieces.
As a result of two, bloody revolutions; Russian tensions; and a never-ending series of crises, many of us overlook Kiev as a creative destination. But amongst the bloodshed and upheaval, a peaceful, creative core has emerged at the heart of the...
David Uzochukwu is a talented, young visual artist living in Brussels. After first picking up a camera at the age of 13 he taught himself how to use it and developed a personal photography style through powerful self-portraiture. His hallmark...