Draft:Drew Smith

Articles about people must meet Wikipedia's criteria for inclusion for people. The draft requires multiple published secondary sources that:

Draft:Drew Smith
  • Comment: With the direct links inside the article, this is way too promotional, it looks like it was written by the subject's PR agency. All such links need to be referenced via WP:REFB and the tone made encyclopedic.
    The bigger issue is notability. The subject needs other people to write about him, so the WP:GOLDENRULE. The subject can't drive their own notability. This may be easier to achieve under WP:NAUTHOR, and that would require typically "two books, two book reviews each book", with the reviews truly independent. They can be negative reviews. ChrysGalley (talk) 11:10, 8 July 2026 (UTC)

Drew Smith (born 1950) is an English food writer, critic, editor, broadcaster and translator. He was The Guardian restaurant columnist, editor of The Good Food Guide, and presenter and investigative journalist of Channel 4’s Food File TV programme. His books include Oyster, a Gastronomic History of the World (with Recipes); Soupology, Six Broths for 70 Soups; and Modern Cooking: From the First Backstreet Bistros of Lyons to the Finest Restaurants. He also translated La Mère Brazier: The Mother of Modern French Cooking, by Eugénie Brazier into English and acted as a consultant editor on the first translation of The Talisman of Happiness, by Ada Boni.

Food journalism and broadcasting

Smith was appointed editor of The Good Food Guide in 1981,[1] after winning the restaurant writer of the year award at the Glenfiddich Food and Drink Awards.[2] He held the post of editor until 1989[3]. Whilst at The Good Food Guide[4], Smith coined the term Modern British Cooking to describe regional and traditional British cuisine.[1]. He had strong views on some regional cuisine, describing in 1982 that the lack of good food options in the North East England was a "black hole of gastronomy".[5]

In 1981 he was appointed restaurant columnist for The Guardian[6], where he stayed until 1990. When Smith inspected the London branch of Maxim's restaurant in 1983 without wearing a tie, the door staff presented Smith with a selection of public school ties to borrow while dining. The Guardian's headline on the resultant review went: "Sunshine, at £18, I’ll eat it stark naked with chopsticks if I like."[7]

In 1991 Smith launched Channel 4’s investigative food programme Food File.[8] Notable episodes include one that explored The Mediterranean diet for the first time on British TV, and an exposé of the potential harm of saturated fats.[9]

Smith is also known for his radio and podcast work. He presented A beginner’s guide to the oysters on BBC Sounds and was featured on the BBC’s The Food Programme.[10]

Smith has contributed to newspapers and magazines, including The Sunday Times, The Guardian and The Independent, as well as being cited in several books[11] and articles about food and hospitality.

Books

Smith is a book author and editor. His works include Oyster, a Gastronomic History of the World (with Recipes)[12] – voted one of American Vogue’s books of the year – Soupology, Six Broths for 70 Soups[13] and Modern Cooking: From the First Backstreet Bistros of Lyons to the Finest Restaurants. He was instrumental in bringing two European classic recipe books to English audiences for the first time: La Mère Brazier: The Mother of Modern French Cooking, a French classic by Eugénie Brazier[14][15], the first woman awarded six Michelin stars[16], which Smith translated into English and was named the 2018 book of the year by The Observer. He also published The Talisman of Happiness by Ada Boni[17], for which he served as consultant editor on the first English translation of the Italian cooking bible. Smith also collaborated on a series of books with Dr Stephan Domenig of the FX Mayr clinic in Austria, exploring the benefits of the alkaline diet. He is currently editor-at-large for book publisher Elwin Street Productions.

Other work

Smith is one of the founders of the Guild of Food Writers and acted as Head of Food Policy at the London Docklands Development Corporation from 1999 to 2001.

Awards

Glenfiddich Food and Drink Awards, restaurant critic of the year 1979, 1982, 1985.

Bibliography

• Modern Cooking: From the First Backstreet Bistros of Lyons to the Finest Restaurants, Sidgwick and Jackson 1991ISBN-13: 9781846018312

• Oyster, a Gastronomic History of the World (with Recipes), Abrams 2010, updated 2015 ISBN: 9781419719226

• La Mère Brazier: The Mother of Modern French Cooking, with introduction and translation by Drew Smith Rizzoli, 2014 ISBN: 9781906761844

• Soupology, Six Broths for 70 Soups, Rizzoli 2020 ISBN: 978-0-8478-6892-6.

• The Talisman of Happiness, by Ada Boni, Hachette, 2025 (consultant editor) ISBN-13: 9781846018312

References

  1. ^ a b Mabey, David. "Stirring the pot: memories of a seasoned guide writer | Feature | The Good Food Guide". Stirring the pot: memories of a seasoned guide writer | Feature | The Good Food Guide. Archived from the original on 12 April 2022. Retrieved 30 July 2026.
  2. ^ "Drew Smith | Contributors". ABRAMS. Retrieved 8 July 2026.
  3. ^ "FOOD & DRINK / Undercover with a guide leader: 'The Good Food Guide'". The Independent. 16 January 1994. Retrieved 8 July 2026.
  4. ^ Tandoh, Ruby (9 September 2025). All Consuming: The instant Sunday Times bestseller: Why We Eat the Way We Eat Now. Random House. p. 278. ISBN 9798217207862.
  5. ^ "A Geordie gourmet". The Independent. 14 January 1996. Retrieved 8 July 2026.
  6. ^ "Drew Smith". Caterer & Hotelkeeper. Consumer Industries Press for Business Press International (published 1988). February 1988. pp. 50–51.
  7. ^ Lusher, Tim (8 May 2021). "From veggie fritters to fish ice-cream: 200 years of Guardian food". The Guardian. London: Guardian News and Media Ltd. ISSN 0261-3077. Archived from the original on 8 May 2021. Retrieved 1 August 2026.
  8. ^ Smith, Drew (1 April 1992). "Channel 4 8:30: Food File". The Times. London. p. 42. Retrieved 30 July 2026 – via Internet Archive.
  9. ^ Morrison, Richard (5 March 1992). "Television - Eschewing the fat: Food File, Channel 4". The Times. London. p. 2 (Life & Times supplement). Retrieved 30 July 2026 – via Internet Archive.
  10. ^ "A beginners guide to the oyster". BBC. 8 March 2015. Retrieved 30 July 2026.
  11. ^ Apostolopoulos, Yiorgos; Leivadi, Stella; Yiannakis, Andrew (2001). "The Sociology of Tourism: Theoretical and Empirical Investigations". Routledge. p. 205. ISBN 9780415271653.{{cite web}}: CS1 maint: periodical has ISBN (link)
  12. ^ Stewart, Victoria (5 October 2015). "A potted history of the oyster in London". The Standard. Retrieved 8 July 2026.
  13. ^ Lynes, Andy (10 December 2017). "Broth to Bowl by Drew Smith". Retrieved 8 July 2026.
  14. ^ "La Mère Brazier". Elwin Street Productions. Retrieved 8 July 2026.
  15. ^ Baker, Katie (26 March 2014). "The Queen of the French Kitchen". The Daily Beast. Archived from the original on 2 September 2017. Retrieved 2 August 2026.
  16. ^ "Mère Brazier". guide.michelin.com. Retrieved 8 July 2026.
  17. ^ Severson, Kim (29 September 2025). "The Book That Taught Nonna to Cook Is Coming to America". The New York Times. ISSN 0362-4331. Retrieved 8 July 2026.

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