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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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
Anna Berrill It's too hot to turn on the oven or stove. What can I make for dinner that's still substantial?
Sauces, reductions, deglazing: our expert panel has plenty of options for making the most of undrunk vino – whether you’ve got just a capful or a whole carafe to get through
What's the best way to preserve late-summer fruit and veg? Jess, by email Fruit, fruit everywhere, so try fermenting it in honey, says Rachel de
From fermenting plums in honey and pickling courgettes in vinegar brine to a British take on kimchi, there are many ways to make the most of the warm-weather harvest
