Tess Ward is a Le Cordon Bleu trained chef, food consultant, author and podcast host
Tess's podcast Down the Rabbit Hole was launched in 2019, with season one growing momentum she covers subjects from the weird the wonderful, the spiritual, the sexual and the supernatural. Popular episode including 'Dating a sociopath and how to spot it' and 'Is our food killing us' She is currently a Contributing Editor to Glamour Magazine Tess has written, contributed recipes and been featured in titles including The Sunday Times, Times online, GQ, Marie Claire, Vogue.co.uk, Miss Vogue, The New Yorker, Red, Sunday Girl, The Islander Her area of interest with writing is still very much orientated towards recipe development, but extends to some of the questions explored in her podcast, such as the social and political landscape impact of food and how it shapes beliefs, ideas and cultural identity.
As a chef and food consultant, Tess has travelled the globe, putting on events for brand and private clients alike. Including Chloe, Alice Temperley, Mulberry, W Hotels, San Miguel and Aveeno. Her brand collaborations also include work with Waitrose and Partners, Sainsburys, Panasonic, Grey Goose, Fortnum and Maison, she also continually works with Fairtrade charity supporting their wonderful work Combining her love of fashion with food, she has also recently been involved in campaigns for Monica Vinader, Creme de la Mer, Michael Kors and Schwarzkopf In 2015 she published her cookbook The Naked Diet. It got translated into 6 languages, garnering her a popular following oversees in the US and Australia. In 2017 she created and developed two cooking series in the summer for Tatler Magazine Online and ES mag online, pulling on her interest in colourful seasonal foods, recipes included the ever popular vegan cheese toastie with wild mushrooms and garlic tomato soup and cheats croissants