Olivia Potts Olivia Potts

Food for future thought

And with veganism and ready meals both on the rise, our relationship with food is becoming increasingly complex and contradictory, says Bee Wilson

  • The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies and Our World

    Bee Wilson

    4th Estate, pp. 320

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Olivia Potts
Written by
Olivia Potts
Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.

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