Ruth Quinlan started at The Eagle (& compiled their book Big Flavours & Rough Edges), wrote the daily recipe column Dinner at a Dash for Metro, was head chef at Bermondsey Kitchen and e5 bakehouse, ran a private chef and catering business in Ibiza for 8 years. She's been Events Manager for Mazimas and has run projects with amateur chefs from the Refugee Council. She cooked and gave cookery classes at e5 bakehouse (soon available online) and at home in Tetbury, and teaches in primary and secondary schools for School Food Matters. She cooked regular Syrian Supper Clubs, works on an organic veg farm and has an allotment.
From 2020, Ruth has been teaching schools using videos and live Q & A sessions. She contributes to e5 bakehouse's online cookery courses and teaches tailored cookery classes online, as well as at home She has a 5 star Food Standards Agency rating.