The Secrets of Pitching Food Stories Editors Can’t Resist
Seeing your own food writing published in your favourite magazine, newspaper, or website is many writers’ ultimate dream. But let’s be honest – landing that first pitch is often just as daunting a proposition as it is exciting.
What if pitching a food story to an editor was, actually, much easier than it sounded? Having landed hundreds of articles with many many titles, I can tell you getting your food writing published is fairly simple. That is, if you’re prepared to learn a few secrets of the dark arts first…
1. Know Your Audience (and the Editor's)
Way before you put fingers to keyboard, take a deep dive into the publication you’re targeting. What kind of food content do they publish? Are they heavy on chef interviews, travel guides, cooking, or sustainable farming?
Bonus tip: go even further by researching the editor you'll be contacting. What are their areas of interest as stated in their bio or LinkedIn? What are they talking about on Twitter? Look for past articles they've published and / or edited to get a sense of their style and preferences.
2. Find a Unique Angle
Even when you’ve got an idea of what food content your targeted publication likes to publish, your pitch still needs to stand out.
It’s unlikely a generic "best restaurants in [city]" piece will get picked up (your editor’s already seen hundreds of them), so look for a unique angle or trend. Maybe you’ve come across a hidden gem of a bakery doing things differently to most? Perhaps you’ve noticed a wave of Dondurma parlours opening in your country? The more original your angle, the more luck you’ll have with it.
3. Craft a Killer (and No Filler) Pitch
Your email pitch needs to be concise, informative, and engaging. Keep it short – three or four tight paragraphs (each about the same length as this one) will do the trick. Highlight your story concept, the angle you're taking, why it's important, and why it’s perfect for their publication.
4. Show, Don't Tell
Don't just say your story is interesting – prove it! Briefly introduce details that show off your knowledge of the topic. This could be a fascinating historical tidbit about a particular dish or a surprising flavour combination you've discovered.
5. Proofread and Polish
Typos and grammatical errors flag that you’re unprofessional. Proofread your pitch meticulously before hitting send. A well-written pitch shows you’re taking your idea seriously.
6. Follow Up (Politely)
A gentle follow-up email a week after your initial pitch is a good rule of thumb, if you haven't already heard back. Editors are busy, so a polite reminder can often nudge your pitch back to the top of their inbox.
7. Be Persistent with Your Pitching, But Not Pushy
Rejection is a large and necessary part of a writer’s life. If an editor passes on your pitch, thank them for their time and consider if there's another story that might be a better fit for their publication.
Though it’s possible you could land your first food story right off the bat, success will ultimately take a while. Careful persistence goes a long way to helping you achieve that.
With those in mind, you'll be well on your way to crafting food story pitches that editors can't resist. So, research well, keep your ear to the ground, and – with enough perseverance – the next published food writer could well be you.
If you’re looking for a more direct way of kick-starting your food writing endeavors however, with lessons and 1-to-1 guidance from a well-established food journalist, consider enrolling in my course, So you want to be a food writer?:
Immediate access to the lessons, resources, and 1-to-1 support that'll help you become a professional food writer.