Anna Berrill is the Acting Deputy Editor at Feast. She specializes in food and beverages, with a keen focus on diet and nutrition, as well as health and wellness topics. Anna's work has been featured in prominent publications such as The Irish Times, Yahoo Sports Canada, AOL UK, MSN, The Guardian, and Yahoo News UK.
Preston is the artificial intelligence that powers the Intelligent Relations PR platform. Meet Preston
United Kingdom (National)
Not enough data
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.
This information evolves through artificial intelligence and human feedback. Improve this profile .
Anna Berrill What failsafe dishes can I take to a picnic? They're so often disappointing. Alice, by email Ah, picnics … Idyllic in theory, tricky in execution.
There is evidence of order, good prep and a sense of fun in American food writer Alison Roman’s fridge
Anna Berrill What's the best way to make coffee using a French press? Mine always ends up too watery or too strong.
Electronic scales are a non-negotiable, say connoisseurs. Add a pinch of patience, some trial and error, and you, too, can master the French press
Anna Berrill I've recently turned vegan. How do I have a great barbecue? Nia, by email Happily, most vegetables benefit from a bit of barbecue
Anna Berrill Can you do anything with vanilla pods once you've scraped out the seeds? They're so expensive.
Tearing is a common problem with pasta dough say our experts. Culprits include the wrong type of flour, cold dough – or it could even boil down to the size of your egg
Anna Berrill How do I go about substituting gelatine sheets for a vegetarian setting agent?
There is no exact plant-based substitute – the ideal option will depend on the dish. But, ultimately, it’s easiest to choose a recipe that doesn’t require gelatine
Anna Berrill How can I make fruit salads more interesting? Claire, via email There's a fine line between a boring and brilliant fruit
