Anna Berrill is the Acting Deputy Editor at Feast. She specializes in food and beverages, with a focus on topics such as food and drink, recipes, and holiday-themed culinary experiences. Anna's work has been featured in prominent publications including The Irish Times, Yahoo Sports Canada, AOL UK, Cigalah Group, The Guardian, and Yahoo News UK.
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Anna Berrill's articles predominantly focus on providing practical cooking guidance, with a significant emphasis on how-to guides and reviews related to lifestyle and house & home. If you have expertise in creating or reviewing recipes, choosing ingredients for specific dishes, or offering tips on food preparation techniques, Anna may be interested in hearing from you.
As her coverage attributes suggest a strong interest in "How To" content and product reviews related to cooking and household topics, consider pitching ideas that offer unique perspectives on these themes. Additionally, if you have insights into sustainable practices within the culinary sphere or innovative ways of using leftover food items creatively, your input might align well with her coverage interests.
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When Karla Zazueta was growing up, her family would make a big batch of pinto beans every Monday, and it's a tradition she continues to this day. “I
There's no denying a jacket potato is one of life's simple pleasures, but sometimes minimalism is not the order of the day.
If you want fine, crisp pastry, it’s a vital step. But there are ways to save time …
You need a really hot pan, no moisture and plenty of space to get the best out of your meat
Tahini is not just for dipping, it’s also magic in crumbles, cookies and sauces
“Tahini has a beautiful versatility,” says Fadi Kattan, chef/co-founder of Akub in London and author of Bethlehem , “from a drizzle over your morning
By: Anna Berrill
Food gifts are arguably the best gifts. You can go all out like Itamar Srulovich, chef and restaurateur, who has been known to give copper pans
“People are intimidated by cooking rice, because there are many different ways to do it,” says Will Bowlby, chef and co-founder of Kricket in
Jeremy Lee, chef and co-owner of Quo Vadis , London W1 A first pot of the day of Barry's Tea (milk, no sugar) is vital, and where a biscuit
Our panel of expert cooks’ ideas include a spicy stuffing, punchy vinegar or mustard, and one great tip for cooking the ultimate turkey
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