Photo credit; Daily Telegraph

Photo credit; Daily Telegraph

LEAH HYSLOP

Agent: Juliet Pickering

Biography: Leah Hyslop is a lifestyle writer and editor, specialising in food and drink. Born in London, she studied English Literature at Oxford University before moving into journalism. She spent seven years working at The Telegraph, where she looked after the newspaper's food and drink content and wrote a weekly print column, Reader Recipes.

Leah's first cookbook, MADE IN LONDON, was published by Absolute Press in May 2018.

Read Leah's telegraph column here.

Visit Leah's website.

Follow Leah on Twitter.

 

 MADE IN LONDON  Cookery, 304 pages Absolute Press, May 2018  In  Made in London , Londoner Leah Hyslop offers a joyful celebration of the city and its food, past and present. The book features recipes invented in the city; such as the 18th century treat Chelsea buns (a favourite of King George II) and Omelette Arnold Bennett, created for the famous writer while staying at the Savoy Hotel. Alongside these are new, exciting dishes, inspired by the Leah's eating adventures around the capital: such as a mouthwatering Pimm's and lemon curd trifle, an unusual goat's cheese and cherry tart and an easy twist on Indian restaurant Dishoom's iconic bacon naan, one of the best brunches in London. 

MADE IN LONDON

Cookery, 304 pages
Absolute Press, May 2018

In Made in London, Londoner Leah Hyslop offers a joyful celebration of the city and its food, past and present. The book features recipes invented in the city; such as the 18th century treat Chelsea buns (a favourite of King George II) and Omelette Arnold Bennett, created for the famous writer while staying at the Savoy Hotel. Alongside these are new, exciting dishes, inspired by the Leah's eating adventures around the capital: such as a mouthwatering Pimm's and lemon curd trifle, an unusual goat's cheese and cherry tart and an easy twist on Indian restaurant Dishoom's iconic bacon naan, one of the best brunches in London.