Anna Berrill is the Acting Deputy Editor at Feast. She specializes in food and beverages, delivering insightful content that explores the culinary world and beverage trends. Anna's work has been featured in prominent publications including The Irish Times, Yahoo Sports Canada, AOL UK, MSN, The Guardian, and Yahoo News UK.
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United Kingdom (National)
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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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What can I do with herbs that are past their best? Joe, by email
How do I store cooked rice safely, and what can I make with it the next day? Michael, by email “It's a bit of a running joke with rice, because I
I've recently given up eating pork, but I'm struggling to compensate for its umami. How can I recreate the taste and texture in, say, carbonara or my beloved chorizo dishes?
What's the best birthday cake? Katie, by email “My mum once made a cake with mini rolls made to look like cats with googly eyes and strawberry lace
I always blanch asparagus, but how else can I cook it? Joe, via email “Blanching captures that green, verdant nature of asparagus so well, and saves
I ve been advised to increase the iron in my diet but, as a vegetarian preoccupied with getting sufficient protein, I'm at a loss.
The answer is probably more about absorption than quantity, say our panel of experts
When I cook pasta with a hollow (eg, orecchiette), how do I stop it sticking together?
I regularly use lemon zest, but the result is that I often have two or three bald lemons hanging around going mouldy. What can I do with them?
Whether you’re grilling meat or veg, our panel agrees that the best accompaniments involve a balance of acid, fat, salt, aromatics and sweeteners
