The Bureau of Taste

Holly Thomson - Sous Chef Food Editor

  • Everything You Need To Know About Rice Cookers

    by Holly Thomson

  • Should I Buy A Woody Pizza Oven? Real Life Review

    by Holly Thomson

  • Everything You Need To Know About The Best Italian Dried Pasta

    by Holly Thomson

  • Everything you need to know about Tahini

    by Holly Thomson

  • How to Make Bread

    by Holly Thomson

  • The Sous Chef Summer 2021 Food Trend Report

    by Holly Thomson

  • What Is Chinese Sausage?

    by Holly Thomson

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

    by Holly Thomson

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

    by Holly Thomson

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

    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

  • How To Use Cassava Flour

    by Holly Thomson
  • How To Make An Old Fashioned

    How To Make An Old Fashioned

    by Holly Thomson

    • 5min

    • Easy

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.