The Short(er) Version

My name is Ed Smith. I am a food writer, doodler, eater and trained chef. I write regularly for Borough Market’s online and Market Life, its print magazine; and occasionally for the likes of The Independent on Sundaythe Guardian, The Financial Times Weekend Magazine, and The Telegraph. I was named ‘Best Online Restaurant Writer’ and shortlisted for ‘Best Cookery Writer’ at the 2015 Fortnum and Mason Food and Drink Awards. Which was nice.

F&M Winner Logo 2015

I’m currently writing my first recipe book, On The Side, which was shortlisted for the inaugural Jane Grigson Trust Award. (It’ll be published by Bloomsbury in Spring 2017 – start saving those pennies.)

And this is my blog, Rocket & Squash. The Guild of Foodwriters have shortlisted it for its 2016 Best Blog award, and people seem to read it. So that’s nice too

R&S is a journal of food related experiences that I think are worth sharing. It covers the restaurants I go to, the meals I cook, food related travel and other items of note. Every Monday I publish a digest of the recipes in the weekend papers. Follow @RocketandSquash on Twitter and Instagram, and subscribe to the monthly email to keep up to date.

For literary opportunities contact Jon Elek at United Agents. Commercial stuff, email me at editor@rocketandsquash.com.

The Longer Yarn

I started the blog in May 2010 for a whole host of reasons, though I don’t really remember now what most of those were.

Perhaps it was to motivate me to tick off the restaurants on my ever-growing list of places to go, and to regularly cook new things. It might also have been because I thought that writing a blog would provide me with a creative outlet; an escape from my job as a City lawyer, based around the things I liked doing the most.

Whatever the spark, I thoroughly enjoyed doing it.

In December 2011 I decided to leave that well paid job as I finally realised that I wanted at least to try and earn a living in the food industry.

Since then:

  • I achieved distinction grade for the Level 3 Professional Chef Diploma at Westminster Kingsway college, do occasional stints in high-end restaurant kitchens, sporadically host occasional supper clubs and help other chefs with their events;
  • I was the Assistant Producer and Food Consultant on Raymond Blanc’s ‘How to Cook Well’;
  • I develop and write recipes for food magazines and brands;
  • I consult for corporates, speak at events and menu develop for new restaurant/takeaway concepts; and
  • I am a Non-Exec Director of the British cured meat specialists Cannon and Cannon (having spent time running the wholesale business and as Creative Director).

But mostly I write:

  • I contribute to Borough Market’s online magazine each month, to its Market Life magazine every two months, and to various online food magazines on a regular basis;
  • My written work and recipes have appeared in (among others) The Guardian, The Independent on Sunday (RIP)The Financial Times Weekend Magazine, The Telegraph WeekendThe Sunday Times, Sainsbury’s Magazine, EasyJet Traveller, Munchies.com, Mens Health, Historic Royal Palaces Magazine, The Covent Garden and Marylebone Journals, The Foodie Bugle, Cereal Magazine, and Toast Magazine; and
  • I was delighted to be named ‘Best Online Restaurant Writer’ as well as (somewhat unbelievably) being shortlisted alongside Diana Henry and Yotam Ottolenghi as ‘Best Cookery Writer’ at the 2015 Fortnum and Mason Food Awards. In 2016 I was a judge for that year’s awards.
  • Other trumpet blowing includes being shortlisted for ‘Best Online Food Writer’ in the 2013 Fortnum and Mason Food Awards, ‘Best Online Restaurant Writer’ in the 2014 awards, numerous ‘Best Blog’ and Instagrammer line-ups, and also being a finalist at the 2014 Pink Lady Food Photographer of the Year Awards.
  • My first recipe book, On The Side, was shortlisted for the inaugural Jane Grigson Trust Award. It will be published by Bloomsbury in Spring 2017.

Rocket & Squash will continue to evolve over time – no doubt it will chart or at least reflect my descent from the comfort of salaried lawyer, to enthusiastic chef student and wannabe food writer, to abject failure, poverty and then the inevitable creep back to my former profession.

At the time of writing, I am 34 and a bit years old and still have most of my hair. I’m rarely happier than when I’m sat with a slice of well toasted sourdough, good butter, great anchovies and an overpriced filter coffee.

London, May 2016


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