Clare Ferguson is one of Europe's most prominent food stylists, consultants and culinary advisors, working for a variety of major international food and wine producers. Her colourful and gutsy personality ensures she is constantly in demand as a food columnist, consultant, broadcaster, commentator and guest chef.
London based, Clare was born and bred in New Zealand, and has worked in the food industry in England and Europe. Clare believes passionately in the enjoyment of eating and the production and preparation of high quality, good looking food. She travels widely in search of new ideas. Clare has worked for over two decades as one of Europe's top rated food stylists for stills and TV commercials and this work has taken her all over the world.
Clare has been Contributing Food Editor to both Elle and She magazines. She was food consultant/stylist for the BBC series Madhur Jaffrey's Far Eastern Cookery and also for the BBC's runaway success Two Fat Ladies (early programmes). She was celebrity chef on 78 shows of the culinary quiz show What's Cooking? and appeared regularly on Carlton Food Network Daily and Granada Sky Broadcasting programmes. She has contributed to many newspapers and magazines.
She has written and foodstyled many best-selling cookbooks including; Rice: from Risotto to Sushi now published in 8 languages; Flavours of China; Flavours of Italy; Flavours of Mexico and Street Food (1999) all for Ryland, Peters and Small. More recently Extra Virgin (about cooking with olive oil) was published Autumn 2000 and Chicken: from Maryland to Kiev for Ryland, Peters and Small and Portable Feasts, a picnic and barbecue cookbook published by Jacqui Small were both published 2001. Antipasti from Ryland, Peters and Small was published in 2002. Her latest books are Easy Good Food (Ryland, Peters and Small 2002), Food for Cooks (Jacqui Small Books 2003)Mediterranean (Ryland, Peters and Small 2004) and Picnics: From Crab and Ginger Wraps to Wild Rice Salad (2006) and Flavours of Provence (2007).
Clare Ferguson is married and has houses in London, Greece and New Zealand. She travels extensively in Europe, North America, the Far East and Pacific, both for work and pleasure. She is a member of the Guild of Food Writers (both in the UK and New Zealand), the International Association of Culinary Professionals and is a CCP (Certified Culinary Professional) USA.
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