Tess Ward is a British Le Cordon Bleu trained chef, food consultant and author
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 questioning the social and political landscape impact of food and how it shapes beliefs, ideas and cultural identity. In 2015 she published her cookbook The Naked Diet. It got translated into 6 languages, garnering her a popular following oversees. She has also developed cooking series and videos for Tatler Magazine Online and ES mag online : focusing on the ease of making colourful, seasonal foods.
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 was also involved in campaigns for Monica Vinader, Creme de la Mer, Michael Kors and Schwarzkopf. She is based one hour outside Berlin in the heart of the east German countryside with her family. Her partner Benedikt Bösel is a farmer pioneering methods of regenerative agriculture and agroforestry. Focusing on systemic solutions and innovations to adapt to changing climate, drought and the systemic problems of modern agriculture, Gut and Bösel Farm focuses on solutions and innovations with number one being improving the quality of soil.