Stories of place, told through food, wine and culture

Writer, editor and presenter with a focus on Spain, Wales and modern storytelling for the world’s leading travel, food and wine publications and brands. Based between London, Wales and Spain.

Commission a piece Download media pack

I’m Ross Clarke, an award-winning writer, multi-platform editor and live presenter with more than 15 years’ experience across travel, food and wine. I’ve led the editorial teams for British Airways and Mandarin Oriental Hotel Group, hosted stages at the National Geographic Traveller Food Festival, and written for the BBC, The Sunday Times, The Independent, National Geographic Traveller and more.

I specialise in Spain – particularly the Canary Islands – and Wales. I publish The Welsh Kitchen, a newsletter all about Welsh food and drink culture, which has more than 1,000 subscribers worldwide. I’m a member of the British Guild of Travel Writers and the Guild of Food Writers, and hold the WSET Level 2 Award in Wines.

Ross with mountains of Gran Canaria behind him

What I do

Travel writing

Extended features to snappy copy, guidebooks to digital listicles

Food writing

Food stories, recipes and reviews with precision and personality

Wine writing

Tales and tastings from the world’s most interesting wine regions

Presenting

Panel moderator, festival host, keynote speaker and lecturer

Consultancy

Award-winning strategy and content for travel and hospitality brands

Newsletters

Dispatches from my table and notes from a curious eater and drinker

Specialist destinations

Spain & the Canary Islands

I write about all eight official Canary Islands – Gran Canaria, Tenerife, Lanzarote, Fuerteventura, La Palma, El Hierro, La Gomera and La Graciosa – as well as mainland Spain for top-tier publications

Wales

I write about Wales for domestic and international audiences – from foraging on the country’s stunning coastlines and delving into its industrial heritage, to showcasing extraordinary food producers

The Welsh Kitchen

Every month I dig into what’s growing, fermenting, cooking and thriving in Welsh food and drink culture, from cawl to craft beer, seaweed foragers to Michelin-starred restaurants, forgotten recipes to innovators in the Welsh food scene. In five years, I’ve built one of the most engaged communities of Welsh food lovers anywhere in the world with more than 1,000 subscribers across the globe.

Take a look