About Seren Charrington-Hollins

Chef, Food Historian and Author

Seren has been working in the food and hospitality industry since 2007 having previously worked in nutrition. Seren has written countless articles on food and domestic history, has given countless local and national Radio interviews, as well as having appeared in a variety of TV appearances and productions. She is passionate about slow food and seasonal produce as well as reviving regional dishes and has been interviewed about this extensively including onThe Food Programme, Radio 4, BBC Radio Wales Breakfast, Food Matters: Table Talk and BBC Radio 4’s Thinking Allowed.

Already the published author of A Dark History of Tea and of Revolting Recipes through History. She has four more book commissions in hand and is currently working on her new book, ‘A Century of Eating: How our tastes have Changed’, which focuses on what has happened to the way we shop and cook in the past century.

Seren has worked widely across TV and local and national Radio since 2007. TV appearances include ITV’s Country House Sunday, Holiday of a lifetime with Len Goodman, BBC4’s Castle under siege, BBC’s Ration Book Britain, Hairy Bikers Pubs that Built Britain, BBC’s Inside the Factory with Ruth Goodman, Food unwrapped, Alan Carr’sAdventures, Channel 5 documentary Toby Carvery: How Do They Do It? Sky News and many others. She has also given many local and national Radio interviews as well as having worked with brands including Sainsbury’s, Aldi, Harvester and Disney, however, she is always happiest when in the kitchen creating new, innovative dishes using local produce and excellent seasonal delights. She has one numerous Great Taste, Great British Food and World’s Original Marmalade Awards and is a member of the Guild of Food Writers.

She is represented by ASL Celebrity Chefs and has worked with (amongst others) Valentine Warner, Matt Tebutt, James Tanner, James Martin and Paul Hollywood. Her enthusiasm for food and hospitality never dwindles and she is looking forward to bringing something different to Newtown.

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