Hugh Thomas
Freelance food writer, journalist, and pitching pedagogue
Somerset, UK
Oh. Hello there.
I’m Hugh. I eat, I drink, and I explore food and its culture. Often, I write about it. Some people like to call this ‘food journalism’. I have yet to find a better descriptor.
More to the point, I help publications and food brands keep their audiences informed with stories they care about the most.
On said matters, I’ve written for Time Out, Zagat, Eater, Farmdrop, OpenTable, Great British Chefs, British Street Food, Ferment, et al. And have advised or carried out research for McCain, Walkers, and Epicurean Events.
I also publish my own thing exploring food in and around Somerset. It’s called The Wallfish Journal.
So, you know why you’re here. For anything food and drink related, my inbox is open. If you’re a new journalist or writer looking for help pitching your food stories, then head right this way.
Otherwise, have a look around. Do make yourself at home.
A Food Network is Born
Wicked Leeks
Hawksmoor NYC was Slated for March 2020. COVID had other ideas
Zagat
Just the Teutonic: How Lager Took Over the US
Ferment (Beer52)
What they say
"I think Hugh writes brilliantly. I don't think much of many writers, but he has the knack."
– Richard Johnson, British Street Food founder and Guardian columnist
"A thoughtful writer and passionate and knowledgeable about food and the eating out scene. From an editor's point of view, he's full of story ideas and always hits his deadlines."
– Matt Eley, inapub founder and former editor
So you want to be a food writer?
Ever dreamt of becoming a food writer? Well I’ve got good news and bad news.
The bad news? It’s a hella tough ride when doing it on your own, riddled with uncertainty, low confidence, and rejections left right and centre.
The good news is I run a 1-to-1 online course designed to help you overcome all those obstacles. It’s called So you want to be a (paid and published) food writer?, and it guarantees to help you land food stories editors can’t resist. Or I give you your money back.
Sound good? For more details on the course, and to enrol in it, follow the link below.
“As a mentor, Hugh was always a step ahead in answering questions I was thinking about. I would highly recommend anyone interested in food writing to partner with him”
– Lonny Thomas, food writer and artist
“Working with Hugh absolutely gave me the confidence to be able to pitch. I now have the confidence that I could blind pitch something and get it picked up.
– Shannon Evans, brand ambassador, food writer, and ex-restaurateur
As a journalist, 95% of the PR pitches I receive are hopeless.
So I made this guide. In it, I outline the essentials in pitching writers like me.
You’ll learn what makes a product or business into a story, the best way to approach (and importantly, not piss off) journalists, and real life examples of pitches that had me hooked.
By putting the advice into action, and practicing your pitching on me, you’ll be well on your way to getting your – or your clients’ – stories in front of thousands of readers.
“Invaluable insight into a writer’s perspective. Anyone in communications should read this guide to understand what writers actually want and ultimately make their time pitching in as efficient as possible.”
– Hayley Reynolds, RAW Food & Drink PR founder
