The Bureau of Taste
Holly Thomson - Sous Chef Food Editor
6 Traditional Mexican Recipes to try at Home
by Holly Thomson
Which Mexican Chillies to Use For a Proper Chilli Con Carne
by Holly Thomson
The UK's Most Michelin Ingredients
by Holly Thomson
The Ultimate Guide To Mexican Food
by Holly Thomson
A Guide To Squid Ink And Squid Ink Pasta
by Holly Thomson
What Are The Best Spices To Use In A Spicy Lamb Curry?
by Holly Thomson
How To Use Cassava Flour
by Holly Thomson
6 Spices To Use With Chicken
by Holly Thomson
Holly Thomson - Sous Chef Food Editor
Holly is Food Editor at Sous Chef. She has worked in food and cooking for over 10 years.
Holly started her food career in the UK's leading food magazine, BBC Good Food. Following four years at the BBC she became deputy editor of Great British Food magazine, and then copyeditor for Jamie Oliver. She writes about the latest food trends, is an ingredients expert, and has interviewed the UK's biggest names in food.
Over the last decade Holly has tried, tested and reviewed hundreds of international, artisanal and - dare we say it - esoteric ingredients and cooking tools. She loves nothing more than cooking outdoors, hearing stories from producers, and spending time exploring ingredients and food overseas.