Clay Gordon Talks About US Chocolate in Conjunction with Guild of Food Writers – Wednesday 16th October, 6.30-8.30pm

Fine Flavour Cacao
Talk and Tasting with Clay Gordon and the Academy of Chocolate in conjunction with the Guild of Food Writers
Wednesday 16 October from 6.30pm to 8.30pm
Sub Zero/Wolf Living Kitchen, 251 Brompton Road, Knightsbridge, London SW3 2EP

Guild of Food Writers

In conjunction with the Guild of Food Writers, we are once again marking Chocolate Week with a highly informative and hugely enjoyable workshop on the ‘Food of the Gods’. The Academy of Chocolate, chaired by Guild member Sara Jayne Stanes OBE, has secured for us the cutting-edge voice of international chocolate authority Clay Gordon, to suggest surprising responses to the question of what exactly constitutes ‘fine flavour’ in cacao and thus chocolate. Is it a matter of DNA (the much vaunted ‘criollo’ bean and hybrids), terroir, post harvest treatment, manufacture or…? Is it a matter for highly trained experts to define or should we pay heed to what most chocolate lovers (most people!) favour?

Amongst the chocolate we will taste to help illustrate his interactive talk, Clay will be bringing with him samples – otherwise unavailable in the UK – from artisan US producers doing what he consider to be good work – where bean quality is more important than label (either ‘type’ or origin). Sara and members of the Academy of Chocolate will be on hand to answer questions and join in the debate. A glass or two of wine should encourage discussion, as ever.

Clay Gordon is the author of the award-winning book Discover Chocolate and is the creator and moderator of, the world’s largest online community devoted specifically to chocolate with nearly 8,000 members in over 150 countries. He first started writing about chocolate professionally in May 2001, when he went live with the pioneering chocolate blog,

The Academy of Chocolate was founded in 2005 by five of Britain’s leading chocolate professionals, united in the belief that eating fine chocolate is one of life’s great pleasures. The Academy campaigns for better chocolate and to promote a greater awareness of the difference between fine chocolate and the mass-produced chocolate confectionery which most of us eat.

To book a place for Fine Flavour Cacao, please reserve a place by emailing Places cost £10 for members and £20 for non members; you can express your wish to bring along a non-member, but we will be allocating places to members first so there may not be room for non-members. There are two ways to pay:
• Internet banking: If you have internet banking and would like to pay that way, the Guild’s bank account is at HSBC’s Esher branch, sort code 40-20-26 and the account is in the name of the Guild of Food Writers, account number 21142607. Please quote your name as the reference when making a payment.
• By cheque: Please send a cheque, made payable to the Guild of Food Writers, to me at The Guild of Food Writers, 255 Kent House Road, Beckenham, Kent BR3 1JQ.

The nearest tube is South Kensington (Piccadilly, Circle and District Lines); for help planning your journey go to

We are very grateful to Sub-Zero & Wolf for hosting us
at their gorgeous showroom in Knightsbridge.

President: Jane Suthering Vice-President: Clarissa Hyman

Chair: Richard Ehrlich Vice-Chair: Silvija Davidson

Treasurer: Jane Lunzer Gifford Secretary: Jane Hughes

Awards Coordinators: Jane Lunzer Gifford and Emma Sturgess (special officer)

Cook It and Write It Coordinator: Jayne Cross

Events Coordinators: Heather Grant and Laura Washburn (co-opted)

Food Policy Coordinator: Silvija Davidson Guild Policy Coordinator: Philip Dundas

Membership Secretary: Carol Wilson Professional Issues Secretary: Sarah Beattie (special officer)

Social Media Coordinator: Laura Washburn (co-opted)

Sponsorship Coordinators: Beverley Glock (co-opted), Jane Milton and Andrew Webb

Website and Publications Coordinator: Lewis Esson (special officer)

Workshops Coordinators: Silvija Davidson, Kate Hawkings,
Joan Ransley (special officer) and Laura Washburn (co-opted)
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