Close X

Eleanor Barns-Graham

Eleanor has an MSc in Food Policy from City University and a BSc in Chemistry. She has consulted for the Food Foundation, most recently on the Children’s Future Food Enquiry, doing English policy review. Eleanor also writes for Food Tank (US) about sustainable food production. Training at the Cordon Bleu, Eleanor has worked as a chef in restaurants such as the Fat Duck and Noma, Copenhagen. She runs two businesses, Cake ID and Uncultured Evenings, a pop up series raising money for food-based charities.

← Back to contributors