Ed Smith Bio

This is the Long Story

I started Rocket & Squash 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 the corporate world, as I finally realised that I wanted at least to try and earn a living in the food industry.

Since then I:

  • re-trained as a chef, achieving distinction grade for the Level 3 Professional Chef Diploma at Westminster Kingsway college
  • did and still do occasional stints in high-end restaurant kitchens, sporadically host occasional supper clubs and help other chefs with their events;
  • was the Assistant Producer and Food Consultant on Raymond Blanc’s ‘How to Cook Well’;
  • develop and write recipes for weekend supplements, food magazines and brands;
  • do cookery demonstrations and lessons at festivals and cookery schools;
  • speak at events and host Q&As;
  • consult for corporates on food trends and things that are ‘good’ and ‘bad’ about the food industry;
  • menu develop for new restaurant/takeaway concepts; and
  • helped build a wholesale business for the British cured meat specialists Cannon and Cannon, and was for a while a Creative Director and then a non-exec director of the company.

Please do get in touch if you’d like me to do any of the above with and for you

That said, I mostly write.

No doubt the website will continue to evolve over time – probably charting or at least reflecting 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 39 years old and still have most of my hair. My beard is going grey, though.

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, October 2021