James McIntosh MA, MICSc, FRSA, MIACP
James was brought up in Portadown, Northern Ireland by his home economics teacher mum and farmer dad, so food “from farm to fork” is all he has ever known. From an early age he was taught to appreciate the importance of fresh produce and the value of sharing regular meals with the family.
Following a masters degree in home economics, James moved to London, initially working for Le Cordon Bleu Cookery Schools and then as a consumer researcher for the Good Housekeeping Institute before establishing his own home economics consultancy – Whisk – the first of its kind in the UK. Now in its 9th year, Whisk continues to provide food styling, recipe development and consultancy support to major household names at an international level while James has also developed a name for himself as a respected cookery writer and ambassador for British food and manufacturing.
James‘s long working relationship with AGA Rangemaster is testament to his dedication to the best of British brands. As well as providing regular cookery demonstrations for AGA in the UK, Europe and North America for the last 10 years, James has worked nationally and internationally to launch new models of their world-renowned range cookers to media, consumer and trade audiences.
And James is now introducing the best of British food and products to markets which are amongst the most difficult to access. As a television presenter, he has worked with top international chefs, travelling extensively through China for a groundbreaking cookery series, introducing western cooking ideas, methods and ingredients to a whole new audience. As a result of his popularity on this series, he was invited to represent the UK in China for an international culinary competition, cooking live at the Bird’s Nest Stadium and appearing on China’s most popular television programme, ‘Day Day Up’ viewed by an audience of 100 million.
James frequently writes features for consumer and professional publications, provides comment on consumer issues for radio features, and lectures at conferences the world over on a wide range of subjects. His own online food blog attracts readers from all over the world and this, together with his work in China, led to recognition from Farmers Weekly magazine for his work as an ambassador on behalf of British producers.
Over the last four years, James has received a number of awards for his achievements. His cookery books – mix., dinner., veg. and cake. – won the prestigious Gourmand World Cookbook Award for best series of cookbooks in the world and were subsequently turned into an iPhone app, Whisk Cooking by James McIntosh. The Chinese television series in which he and two other top international chefs travelled and cooked along the Silk Road was awarded first prize for Outstanding Digital Radio and TV Programs in China with a book accompanying the series published in both English and Chinese.
James is a Fellow of the Royal Society of Arts, a member of the Guild of Food Writers, International Association of Culinary Professionals, International Federation for Home Economics and the Country Gentlemen’s Association.
For more information, visit www.jamesmcintosh.co.uk or email James