Jamie Boys
Jamie Boys reports on food and everyday living for The Daily Telegraph, with a focus on how systems, rules and institutions shape ordinary choices around eating and spending. His work often connects long-term financial decisions, such as how to invest a year's state pension over decades, with the realities of household budgets and daily routines. He brings the same ground-level attention to people working in cafés and hospitals that he brings to consumer topics, making institutions and policies feel immediate and personal.
Food coverage and consumer focus
At The Daily Telegraph, Boys covers food as a consumer beat, writing about how availability, value and experience intersect for readers shopping, cooking and eating out. His approach emphasises clear, unfussy language and practical detail, aiming to show how wider trends in prices, policy and business models affect everyday meals rather than abstract markets. He treats food stories as part of a broader picture of daily life, linking what happens in kitchens, cafés and supermarkets to questions of work, time and affordability.
Money and long-term decision-making
Beyond food, he writes on personal finance topics that ask readers to weigh short-term sacrifice against long-term gain, including scenarios such as investing a year's state pension for forty years.
These pieces hinge on simple questions - what a specific choice today might be worth decades from now - and then work through the numbers in direct prose, avoiding jargon while staying precise. His earlier work as a money reporter for a national newspaper reinforced this emphasis on clear explanations of complex products and rules, framed around practical questions that affect ordinary earners.
Local reporting and public services
Boys has a track record of local reporting that centres people working inside key services, from café owners serving students to hospital staff facing rising levels of abuse. In one feature he profiles a long-running student café, focusing on the owner's efforts to keep prices accessible and spirits high as the neighbourhood changes, public health crises hit and customer expectations shift. In another he reports on increasing attacks on hospital staff, highlighting how frontline workers experience policy decisions and resource pressures inside public healthcare.
Earlier in his career he worked as a student journalist and ward-level beat reporter, which gave him close familiarity with council decisions, neighbourhood issues and the politics of everyday life. Across these pieces he writes in straightforward language, foregrounds individual voices and uses specific detail to show how wider economic and political trends play out at ground level. That grounding in local stories and public services informs his later food and money coverage, keeping institutional themes anchored in the experience of people who serve, care and work on the front line.
4 more food journalists.
Adam Maidment
Adam Maidment is a senior What's On and LGBTQ+ reporter whose food and leisure coverage is built around immersive, first-person reporting and concrete detail. He works at the Manchester Evening News, focusing on new restaurant and bar openings, regular food reviews, gig and event coverage, and issues affecting LGBTQ+ people. He treats restaurants, pubs, bars and experiences as stories about place, people and community, explaining what makes a venue different and how it fits into the local dining scene. His pieces cover pricing, service, atmosphere, crowds and concept, and he is willing to be critical when gimmicks undermine the experience. He writes character-led pub profiles, works shifts, joins treasure hunts and attends major cultural events, inviting readers to follow what he does and use his straightforward assessments to decide where to eat, drink and spend time.
Alice Lorenzato-Lloyd
Alice Lorenzato-Lloyd is editor at Secret Manchester, where she treats food as part of how people live in the city, not as an isolated subject. She covers restaurants, bars, street food and casual dining, linking new openings and food trends to neighbourhood change, local businesses and everyday routines. Her pieces focus on accessible spots, comfort dishes like pizza and tacos, and clear details of menus, presentation, atmosphere and practical information such as opening hours and booking. She often combines food, drink and live events, producing guides to venues for major sports tournaments and themed pop-ups as part of wider things to do. Alice also reports on hospitality business pressures, city-centre public spaces, charity initiatives, transport and infrastructure, always showing how food and drink fit into community and lifestyle stories. She previously wrote for other regional “Secret” sites as a staff writer and describes herself as a writer and food fanatic.
Aly Walansky
Aly Walansky specializes in service-driven food coverage that treats cocktails and dining as tools for celebration, focusing on how logistics, ordering options, and menu choices turn everyday meals and major holidays into shared experiences. She is a longtime food and travel journalist now writing for Forbes, where her beat centers on cocktails and occasion-driven dining. Her work includes practical, expert-driven roundups such as guides to many variations on the classic martini, shipped-meals gift lists for Mother’s Day, and accessible formats for Thanksgiving and other holidays. She reports through structured lists, restaurant features, and menu-focused profiles that highlight signature dishes and dining trends. Across outlets, she extends this approach to home cooking, grocery shopping, and recipes, and runs a newsletter that shares her current assignments and industry commentary.
Amy Clarke
Amy Clarke stands out for turning food trends, sustainability and rising costs into practical guidance. She writes about changing tastes, new ingredients, formats and dining habits, as well as budget-friendly sustainable eating, nutrition, food shopping and the pressures extreme weather places on small food businesses. Her work includes forward-looking trend round-ups, advice on eating sustainably on a budget, cheaper alternatives to expensive superfoods and a report on how ice cream vans manage heat, logistics and profitability. She works as a multimedia reporter for News Shopper Series, with past work published in Sutton & Croydon Guardian, Yahoo News UK and The Conversation. Clarke combines reported features with clear explainers, expert voices and step-by-step advice. She uses plain language, specific examples and practical tips to show what food changes mean for readers and businesses.