Matthew Fort
Matthew Fort has been the Food and Drink Editor at the Guardian since 1989. He has also written for Esquire, The Observer, Country Living, Decanter and Waitrose Food Illustrated. In 1992 he won the title of Glenfiddich Food Writer of the Year and, in 1993, Glenfiddich Restaurant Writer of the Year, as well as The Restaurateurs' Association Food Writer of the Year. He was Glenfiddich Cookery Writer of the Year in 2005.
He has written three books on food, the third of which, Eating Up Italy, was the Guild of Food Writers Book of the Year in 2005, and his fifth, Sweet Honey, Bitter Lemons: Travels in Sicily on a Vespa celebrates Matthew's ongoing passion for Italy, which he visits every year.
Sweet Honey, Bitter Lemons: Travels in Sicily on a Vespa
Cooking by Numbers: From Eating Alone to the More the Merrier - Inspired Ideas for Any Occasion
Eating Up Italy: Voyages on a Vespa
Matthew Fort's Recipes
Matthew Fort whisks up egg yolks with cider vinegar and apple juice to make a rich sauce to serve with fillets of John Dory
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Total time
40 min
Matthew Fort’s delicious supper dish is easy, nourishing and feeds four for less than £5
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Total time
1 hr 20 min
Matthew Fort’s twist on the traditional ‘creamy’ risotto is deliciously dry and nutty
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Total time
30 min
Matthew Fort cooks a comforting winter dish with a hint of sunshine – he believes the best way to feel warm inside is to head for the kitchen and recreate what you ate in the summer
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Total time
1 hr 5 min
Matthew Fort’s spaghetti with garlic-flavoured breadcrumbs and chilli is the perfect pantry standby for a quick meal
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17 min
This exquisite dessert of cool, semi-set wine jelly by Matthew Fort is surprisingly simple to make
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25 min
Matthew Fort’s refined version of the classic moules a la crème combines the fruity flavour of Gewürztraminer with creamy mussels for a delicious starter or light meal
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35 min
Matthew Fort’s take on a quick Italian staple uses plenty of pecorino and parmesan cheese
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30 min
Try Matthew Fort’s recipe for this classic of the Roman kitchen, that will literally ‘jump into your mouth’
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Total time
35 min
Matthew Fort's delightful winter salad is a perfect way to perk up leftover cold cuts of meat
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Total time
10 min
