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.
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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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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
My daughter is getting married: what vegetarian and vegan canapes can I make at least a day ahead?
It’s all about ‘easy bowl food’, and grub you can shovel in on the sofa without having to cut anything up
The volume and choice of liquid is important, say our experts, as is turning up the heat – but, after that, you really can just flavour to taste
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
