Hannah Twiggs is Food and Drink Editor at The Independent, where she writes about what we eat and why it matters. With a sharp eye for a headline and a soft spot for French cooking, she covers everything from kitchen table politics to the future of farming, with the odd whisky-fuelled detour along the way. She has interviewed Michelin-starred chefs, covered government reports on ultra-processed foods and filed dispatches from high-end chef tables and sun-drenched vineyards alike. Previously Deputy Features Editor, she’s carved out a niche telling food stories with clarity, curiosity and a healthy dose of cynicism. She believes food writing should be as nourishing as it is provocative, and if you think so too, you should subscribe to her newsletter.