Gilli Davies Explained

Gilli Davies is a Cordon Bleu cook from Wales. Davies has been involved with food, food journalism and broadcasting since about 1975.^[1]

Background

At the age of 19, Davies ran her own bistro in Oxford. Davies has also run a restaurant in Berlin and an organic food restaurant in Cardiff and now lives in York.^[2]

Writing

Davies has written numerous cookery books based on Welsh cuisine, Cypriot cuisine and organic food.

In October 2015 Graffeg published the Flavours of Wales, a collection of five pocket books, each with over 20 recipes on Welsh cuisine.^[2]

Television

In 1990, Davies wrote and presented a 10 part television series called Tastes of Wales

Other work

Davies has run children's cookery classes, a training scheme to encourage restaurants to use local ingredients and a variety of other food events. Davies has been an advisor to the Food Standards Agency and is also a member and former chairwoman of the Guild of Food Writers.^[2]

Bibliography

Books by Gilli Davies include:

• A Taste of Cyprus, Interworld Publications, 1998.
• A Taste of Wales, Pavilion Books, 1995.
• Celtic Cuisine, Graffeg, 2008.
• Cook Organic, Metro Books, London, 1998.
• The down to earth cookbook, British Gas Wales, 1993.
• Eat Well in Wales, Western Mail & Echo Ltd., 1998.
• Lamb, Leeks and Laverbread, Grafton, 1989.
• The Joy of Organic Cookery, Metro Books, London, 2002.
• The Very Best Flavours of Wales, Gwasg Gomer, 1997.
• The Welsh Calendar Cookbook, Y Lolfa Cyf., 2014.
• Flavours of Wales: Vegetarian dishes, Graffeg, 2015.
• Flavours of Wales: Fish and seafood, Graffeg, 2015.
• Flavours of Wales: Puddings and baking, Graffeg, 2015.
• Flavours of Wales: Starters and light dishes, Graffeg, 2015.
• Flavours of Wales: Meat, poultry and game, Graffeg, 2015.

Video links

• The Flavours of Wales Series by Gilli Davies
• Top Recipe Tips by Gilli Davies

References

1. Web site: Y Lolfa, Authors: Gilli Davies.
2. Web site: Graffeg, Authors: Gilli Davies.

See also

Laverbread