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 now  cooks and gives cookery classes at  e5 bakehouse and at home in Tetbury, and teaches in primary and secondary schools for School Food Matters. She cooks regular Syrian Supper Clubs, works on an organic veg farm and has an allotment.
 
 
 
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