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Tessa Tricks

Tessa’s interest in food and its future stems from a childhood on the outskirts of Bristol.

She returned to the Sustainable Food Trust from Seedling Projects in San Francisco, where she worked on the Good Food Awards and the Good Food Merchants Guild as the Maybach Foundation’s Culinary Arts fellow. She recently completed a Masters in the Anthropology of Food at SOAS, University of London, where she wrote her master’s thesis on offal and animal bi-product circulation. The process put offal firmly on her culinary radar. Prior to this Tessa worked as a chef at The Ethicurean, a Michelin bib-gourmand restaurant in Somerset and has written for Fork magazine and Edible Communities.

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