Will Godfrey
School
University Of Oxford
Expertise
Spanish Cooking, Molecular Gastronomy, Chef Tips
- Will has collaborated with chefs, food influencers, and even a Masterchef winner to launch a number of delivery-only restaurant brands.
- He was once responsible for running the blog of Gousto, the UK's most popular recipe box business.
- In 2021, he moved to Barcelona to study for a master's degree in culinary arts, innovation & kitchen management.
Experience
Will has been a lifelong lover of food, writing, and adventure. After completing his undergraduate degree, he moved to Jodhpur for a year, documenting his experiences of life in India in an online blog. He then returned to his native UK to work in the music industry as an artist manager. He continued writing in the form of artist biographies and freelance music journalism, becoming a regular writer for Brighton-based BOON Magazine. Following this, he pursued his passion for food by spending eight years working in copywriting and branding for some of Europe's most exciting food startups, including Gousto, dark kitchen business Taster, and robot cooking pioneers Remy Robotics. Seeking a new challenge, Will moved to Spain to retrain as a chef, gaining experience by working in various kitchens, including 2 Michelin Star restaurant Bo.TiC in Catalonia.
Education
Will has a bachelor's degree in English language and literature from the University of Oxford. He also has a WSET (Wine and Spirit Education Trust) Level 1 qualification.
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Stories By Will Godfrey
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Fried rice can be tricky to recreate at home if you don't have the right equipment. But takeout-style is achievable even if you don't have a wok.
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Fennel is a jack-of-all trades vegetable with many uses in the kitchen, but when it comes to prepping it, there's one absolute best way to cut it.
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There's one surefire way that Wolfgang Puck says will make you a better cook, and that's to expand your palate. Here's what you should pay attention to.
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Tired of having your cutlery and bits and bobs moving around in your kitchen drawers? An easy, affordable pool noodle can help solve your problems.
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Stock up on savory canned of sardines to put to use when making your next batch of fish cakes. Not only will your wallet thank you, but so will your taste buds.
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Kanji, a Sri Lankan culinary staple, is known for both its versatility and its cultural importance. Here's some of the history of the dish.
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Who want's to deal with inedible twine when you can swap that string for something a little tastier? Alton Brown shares his yummy fish-tying hack.
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Whether you cold smoking or hot smoking your salmon, there's a variety of seasonings that will elevate the final flavor of your fish.
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If you want that signature pork rind crunch, it's important to boil your pork skin before cooking it to make sure it's not too dense and chewy.
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The trick to a perfectly stuffed piece of pork is all in how you cut it first. Butterfly your pork loin for a well-executed stuffed pork loin.
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Ever heard of pepperoni rolls? This regional favorite was once rumored to be illegal, and here's the rundown on why and how they stayed on the market.
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Homemade demi-glace doesn't have to take hours of your time. Try making a simple, quick, and equally delicious version using gelatin sheets.
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Nobody wants a dry piece of fish, so try cooking salmon fillets close together. Here's what you need to know about this method for retaining moisture.