Gill Meller is a chef, food writer, author, food stylist and cookery teacher. He lives near the small fishing town of Lyme Regis, in Dorset. His cooking is a reflection of his surroundings. He takes inspiration from the landscape, his locality, and the amazing farmers, growers and fisherman that produce the ingredients he uses. His food is humble and un-showy, yet inspiring, spell-bindingly beautiful, and truly delicious.
Gill has been part of the River Cottage team for over 12 years. Working closely with Hugh Fearnley-Whittingstall, Gill has been a major part of all of the activities and development at River Cottage, including sourcing the ethically-produced and sustainable food as well as helping to define the principles, ethic and style of the food.
He appears regularly on the popular Channel 4 series, cooking alongside Hugh, produces recipe videos for The River Cottage food tube channel and contributes to the acclaimed River Cottage cookbooks as well. Gill appears at food shows and festivals both in the UK and abroad, and teaches at the River Cottage Cookery School.
Gill’s own River Cottage handbook, PIGS & PORK, was published in Spring 2015, and his highly anticipated second handbook OUTDOOR COOKING is published this May. He is currently a fixed columnist for Delicious Magazine and was Country Living’s food columnist for 2016. Gill has written for and contributed recipes to The Observer, The Guardian, The Telegraph, Waitrose food, BBC Countryfile Magazine, Time Out, The Ecologist, Crumbs Magazine and The Woodland Trust’s Broadleaf Magazine, to name a few; he wrote the food pages for The Simple Things Magazine in 2014.
Gill’s first solo cookbook GATHER was published in September 2016 by Quadrille. It was awarded the prize for Best Debut Food Book at the 2017 Fortnum & Mason Food and Drink Awards and was shortlisted for the 2017 Cookery Book Award from The Guild of Food Writers as well as the André Simon award. He has since published his second cookbook TIME to much critical acclaim.