'Champagne Louis Roederer International Wine Writers' Awards Short Copy Columnist 2014'
Fresh thinking on wine, drinks, best buys and top food matching...
Welcome! I hope you'll be inspired by tips on the very best wines, ideas for food and wine matching, and blogs about the wine and food world. Here you can also catch up on my latest print columns, TV and radio appearances, tastings and food festival events, and I'll be blogging with increasing speed!. Details of the many events where I'll be appearing to give talks and wine tastings will be posted regularly on the Blog and Events page so come along to one and please get in touch via the Contact page.
I am the weekly columnist for the Sunday Telegraph's Stella magazine, as well as drinks editor of the brilliant and stylish 'delicious.' magazine. I also write a wine column for the South-West's own magazine 'food'. I appear regularly on BBC1's flagship cookery show 'Saturday Kitchen' as wine expert, from time to time on BBC radio, local and national, and I've written or edited eleven books on wine and drinks, including the latest 'How to Make Your Own Drinks', which won the Food & Travel Magazine Readers' Award for best drinks book 2012.
Read Susy’s latest column
Written about 4 days agoBrewery Creates Edible Six-Pack Rings that Feed, Rather Than Kill, Marine Life https://t.co/qBKfPO2Sn5 via @SusyAtkins
Susy is the author of eleven popular wine and drinks books, and has won both the prestigious Glenfiddich and Lanson awards for her writing. She was co-editor of the Which? Wine Guide for several years and since then, among other books, has edited Wine Made Easy, written Wine Wisdom (Quadrille) and, for fun, penned the humorous but informative Girls' Guide to Wine pocket guide, a best-seller in several countries. Now she is the author of the new, highly acclaimed How to Make Your Own Drinks (Mitchell Beazley/Octopus Books), a recipe book of drinks-making, which follows a year of producing everything from homemade wines, ciders and spirit infusions, to cordials, tisanes and lassis, mainly from foraged and store-cupboard ingredients.