For our next edition of ‘Meet the Foodie’, we’re pleased to introduce Laura Rowe, Editor of British
food magazine, olive (@lauraroweeats)
If you’re not familiar with this feature, Meet the Foodie is a monthly Q&A interview with food journalists and bloggers – a nod to the fact that our Northern office specialises in food and drink PR. We’ve interviewed a range of fantastic journalists so far including:
- Sheena Horton (Eat In) here
- Fae Gilfillan (Veggie) here
- Karen Barnes (Delicious) here) and
- Lucy Blackwell (Bella, That’s Life, Take a Break) here
- Jenny Tregoning (Stylist ) here
- Corrie Heale (Heat ) here
Laura’s worked as a journalist for the best part of a decade, predominately specialising in food and drink magazines over the last few years. When the job of Editor at olive came up late last year, she knew it was a once in a lifetime opportunity she had to go for!
Everyday life at olive, Laura says is exciting – whether this is meeting extremely passionate and talented people, or getting to sample some of the best produce cooked by some of the most talented chefs in the world. Unsurprisingly, as a food and drink journalist, Laura’s life outside of work is centred around cooking, eating and drinking – at home – or in one of her favourite restaurants such as new Morito in Hackney, Som Saa in Spitalfields, and Casamia in Bristol.
Read on to find out more…..
_____________________________________________________________________
1. How did you get into your role at olive?
I’ve been working as a journalist for the best part of a decade – first in freemium lifestyle magazines and in the last five years, predominantly specialising in food and drink. I was editor of a free, regional food magazine called Crumbs and saw the job at olive. It’s a once in a lifetime job opportunity, so I had to go for it!
2. Did you always know you wanted to work in a food-based role? What would you be doing if you weren’t doing this?
Yes! There is nothing else I would rather be doing right now – although I would like to run my own restaurant one day.
3. Please sum up your magazine in one sentence
Whether you’re cooking at home, eating out, or travelling with mealtimes in mind, olive magazine is the place to start!
4. Can you give us a bit of an insight into your ‘typical’ working day?
I’m checking emails from about 8am, before I head into the office in Hammersmith for 9.30am. My days are normally packed with meetings (and writing if I get the chance) peppered with popping into the kitchen to check all of our triple-tested recipes pass the taste test! I’ll normally finish around 6.30/7 before heading to a dinner meeting or restaurant opening and be home for around 10.30/11.
5. What do you most like hearing from PR’s about?
Great stories, what else?! If they have a client that is doing something special, that they think would appeal to our readers, that’s always going to be a welcome addition to my inbox.
6. What is the most exciting thing about your job – and the most uninteresting?
Everyday is exciting – I probably most enjoy meeting extremely passionate and talented people though. It’s infectious and makes me want to do better! It’s a privilege being able to share their stories. The relentless emails can be a chore but it’s a necessary evil!
7. What would you say the perks of the job are?
As above, and getting to eat some of the best produce cooked by some of the most talented chefs in the world. Just experiencing talent at work, in any field, is a real buzz.
8. What are your favourite hobbies outside of work?
Cooking, eating and drinking!
9. What’s your favourite restaurant?
It really depends what mood I’m in and who I’m with. At the moment I love the new Morito in Hackney, and Som Saa in Spitalfields, and Casamia in Bristol.
10. You’re throwing a dinner party and anyone dead or alive can attend – who are the first 3 people on your guest list? And what 3 courses would you cook?
I’d be very boring and just invite my family and friends. These are the people I love, the people that inspire me and make me double over in laughter. I don’t tend to do formal three-course dinner parties, I usually do a big one-pot with lots of sides or salads and let everyone help themselves. More time for wine drinking!
The post Meet the Foodie – Laura Rowe, Editor of olive appeared first on Rich Leigh &Company.