The Bureau of Taste

Holly Thomson - Sous Chef Food Editor

  • What is Italian Easter Colomba

    What is Colomba di Pasqua – Italian Easter Cake?

    February 28th, 2020
  • BEST MOTHERS DAY GIFTS 2020

    The Best Food Gifts for Mother’s Day 2020

    February 28th, 2020
  • chinese claypot rice sausage meal

    What Is Chinese Sausage?

    February 17th, 2020
  • What is kosher salt and how do you use it?

    The Ultimate Guide to Kosher Salt

    February 3rd, 2020
  • Thingyan Burmese New Year Water Festival

    How to Celebrate Burmese New Year, Thingyan, With MiMi Aye

    January 20th, 2020
  • Everything you need to know about Burmese food and ingredients

    Everything You Need To Know About Burmese Food, With MiMi Aye

    January 20th, 2020
  • BanhTet cake to celebrate Vietnamese Lunar New Year

    Everything you need to know about Tet, Vietnamese New Year: with Thuy Pham

    January 14th, 2020
  • What is tahini and how do you use it?

    How To Make Tahini

    January 13th, 2020
  • Sous Chef's best selling ingredients and the buying trends of 2019

    Sous Chef’s 10 Best-Selling Ingredients of 2019

    January 7th, 2020
  • THE BEST DRIED PASTA IN ITALY

    Everything You Need To Know About The Best Italian Dried Pasta

    January 3rd, 2020
  • Hottest food trends for 2020 from kitchen retailer Sous Chef

    The Sous Chef Hottest Trends For 2020

    November 22nd, 2019
  • 6 Authentic Mexican recipes to try at home

    6 Traditional Mexican Recipes to try at Home

    October 24th, 2019
  • Celebrate Mexican Day of the Dead with chef Martha Ortiz

    How to Celebrate Day of the Dead – with Martha Ortiz

    October 17th, 2019
  • Which ingredients to use in a traditional Mexican chilli con carne

    Which Mexican Chillies to Use For a Proper Chilli Con Carne

    October 11th, 2019
  • The UK's Most Michelin Ingredients For 2020

    The UK's Most Michelin Ingredients For 2020

    October 9th, 2019

Holly Thomson - Sous Chef Food Editor

Holly Thomson is the Food Editor at Sous Chef. Previously she worked at BBC Good Food, Great British Food magazine and Jamie Oliver - writing about the latest trends and interviewing the UK's biggest names in food. Over the last decade Holly has tried, tested and reviewed hundreds of unusual products and travelled to countries including India, Israel and Ghana looking for interesting flavours. There's nothing she loves more than exploring a busy food market in an unfamiliar corner of the world.