Fact-checked by Grok 2 weeks ago

Matthew Fort

Matthew Fort (born 1947) is a British food writer, critic, and broadcaster renowned for his influential contributions to gastronomy journalism. He served as the Food and Drink Editor of The Guardian from 1989 to 2012, where he penned award-winning columns, reviews, and features on cuisine, travel, and the food industry for over two decades. Educated at Eton College and Lancaster University, where he studied English and French, Fort began his career in advertising as a copywriter and creative director before transitioning to food writing in 1986 with a column in the Financial Times Saturday Review. Fort's career extends beyond print media; he has judged the BBC's from 2006 to 2015, co-presented Market Kitchen alongside , and appeared in programs such as Greatest Dishes in the World and The Forager’s Field Guide. His writing has graced publications including , , , , and , often emphasizing regional Italian cuisine and sustainable eating. Fort has authored several acclaimed books, including Rhubarb and (1998), Eating Up : Voyages on a (2004), and Sweet Honey, Bitter Lemons (2008), the latter two earning him the Guild of Food Writers' Book of the Year award in 2005 and the Premio Sicilia Madre Mediterranea in 2009, respectively. Among his notable accolades are the Glenfiddich Food Writer of the Year (1992), Glenfiddich Restaurant Writer of the Year (1993), and Glenfiddich Cookery Writer of the Year (2005), cementing his status as one of Britain's foremost authorities on food. Fort's personal life reflects his culinary passions; raised in a family that valued hearty meals amid post-war rationing, he resides in Stroud with his wife Lindsay and daughter Lois, frequently drawing inspiration from local markets and Italian travels.

Early life and education

Family background

Matthew Fort was born on 29 January 1947 in to Richard Fort, a who worked for (ICI) and served as the Conservative for , , from 1950 until his death. The family had deep roots in , where Richard Fort represented the constituency. Fort grew up with his mother, Jean Fort (1915–2012), three brothers—including the writer Tom Fort—and one sister in a household shaped by post-World War II rationing and austerity. His early years were marked by everyday influences such as cod liver oil supplements, Radio Malt, vol-au-vents, Coronation Chicken, mousetrap cheese, Babycham, Camp Coffee, and salad cream, alongside simple staples like white bread and potatoes in red or white varieties. The family's pre-war travels in Europe had exposed his parents to continental gastronomy, fostering a home environment where fresh produce from a kitchen garden, along with food, wine, and conversation, played central roles despite the era's constraints. In 1959, when Fort was 12 years old, his father died in a car crash on the A423 road near , leaving the family to navigate significant changes. Richard Fort's will included financial provisions that supported Matthew and his siblings through their upbringing. This early loss altered family dynamics, contributing to Fort's subsequent transition to boarding at .

Academic pursuits

Matthew Fort attended , a prestigious independent in , , for his . Supported by his family's resources, this private education provided a rigorous academic foundation during his adolescence. He later pursued higher education at , where he earned a in English and . During his university years, Fort underwent a pivotal personal transformation that shaped his lifelong engagement with . After being jilted in a romantic relationship and grappling with heartbreak, he discovered cooking as a therapeutic outlet, preparing meals for friends to rebuild social connections and emotional well-being. This epiphany, particularly while experimenting with dishes like chicken in white wine, cream, and mushroom sauce, ignited his passion for and marked the beginning of his deep interest in . Fort's academic focus on English literature and French language studies during this period laid essential groundwork for his subsequent career, fostering skills in narrative storytelling and that would inform his explorations of and travel.

Professional career

Journalism and editing

After spending two decades in advertising as a copywriter and , Matthew Fort entered in 1986 by launching a column on the subject in the ' Saturday Review. This marked his initial foray into professional , building on a personal passion for developed during his university years. In 1989, Fort joined as Food and Drink Editor, a role suggested to him by then-editor , allowing him to leave advertising behind. He held this position until 2004, while continuing to contribute his regular columns and reviews to the paper until late 2011, with occasional articles thereafter as of 2024, amassing over two decades of influence on its food coverage. During his tenure, Fort oversaw the section, commissioning features on recipes, producers, and trends, while penning his own pieces on restaurants, regional cuisines, and culinary travel. His responsibilities extended to restaurant reviewing, where he emphasized providing readers with practical, decision-making insights delivered in an entertaining manner. Following his departure from The Guardian's staff, Fort pursued freelance opportunities, contributing to publications including , , , , and Food Illustrated. His writing maintained a discerning focus on food's cultural and sensory dimensions, often highlighting memory and pleasure through personal anecdotes and profiles of artisans. This approach underscored his reputation for passionate yet accessible food criticism, prioritizing enjoyment over elitism.

Broadcasting and judging

Matthew Fort transitioned to broadcasting by leveraging his established credibility as a food journalist, particularly from his long tenure as food and drink editor at The Guardian. He co-presented the UKTV Food series Market Kitchen, where he shared insights on culinary markets and ingredients alongside other hosts. Fort has also appeared in other programs, including Greatest Dishes in the World and The Forager’s Field Guide. Fort joined the BBC's as a in , serving in that capacity through and evaluating dishes from top chefs competing to create menus. In this role, he provided expert commentary on the contestants' creations, focusing on , technique, and the use of seasonal to advance the show's emphasis on elevating national cuisine. Fort also offered constructive feedback to mentors and chefs, contributing to their development and the overall promotion of innovative cooking traditions during regional and heats. His judging tenure helped spotlight emerging talents and reinforced the program's mission to showcase Britain's culinary heritage on an international stage. In a 2025 interview, Fort reflected on his experiences, noting the importance of building trust with participants: "In the final analysis, if people like and trust you, they’ll follow you," underscoring the relational aspect of his judging approach.

Written works

Travelogues and food books

Matthew Fort's travelogues and food books exemplify his passion for culinary discovery through personal voyages, weaving together regional ingredients, historical contexts, and cultural encounters in a narrative style praised for its vivid, immersive prose. These works often feature his preferred mode of transport—a Vespa scooter—allowing intimate access to Italy's diverse landscapes and pantries, while emphasizing the sensory joys of eating as a gateway to understanding place. His explorations avoid superficial tourism, instead highlighting how food reflects societal evolution, from ancient traditions to modern adaptations. In Rhubarb and Black Pudding (1998), co-authored with chef Paul Heathcote, Fort offers an exploration of regional foods centered on Lancashire's culinary . The chronicles a year in Heathcote's kitchen, blending recipes with anecdotes that renew English cookery traditions through vision and wit, portraying the chef's innovative take on local ingredients like and while celebrating the region's rustic flavors and farming roots. Fort's fascination with Italy deepened in Eating Up Italy: Voyages on a (2004), an account of his scooter travels from the northward, uncovering the country's gastronomic diversity. He delves into regional specialties—such as in , spicy Calabrian sausages, and Piedmontese truffles—connecting them to historical influences like ancient trade routes and post-war migrations, all while navigating mishaps like lost maps and bouts of that humanize the journey. The narrative avoids Italian stereotypes, focusing instead on authentic encounters with producers and the enduring vitality of cultures. Building on this, Sweet Honey, Bitter Lemons: Travels in Sicilian Food (2008) narrows the lens to , where Fort returns after three decades to traverse the island by , probing its gastronomic paradoxes. He savors contrasts in dishes like and , attributing Sicily's bold flavors to layers of invasions from to , and intersperses recipes with reflections on the island's turbulent history, including shadows and resilient peasant traditions. The book's exuberant tone captures food as a "lingua franca," fluent in evoking 's sweet-sour essence. Fort extended his Italian odyssey in Summer in the Islands: An Italian Odyssey (2017), revisiting the archipelagoes off Italy's coasts that he first explored in his youth. Hopping by ferry among the , , and , he indulges in carefree pursuits—beachcombing, feasting on and caprino cheeses, and conversing with islanders—while contemplating how has preserved unique culinary identities amid volcanic terrains and azure seas. This work reinforces his theme of as a bridge to personal nostalgia and cultural continuity, rendered in a leisurely, evocative style.

Contributions to other media

Matthew Fort collaborated with on the 1998 book Real Food and its television series, offering perspectives on accessible home cooking and everyday ingredients that complemented Slater's narrative style. In Rick Stein's 2002 series Food Heroes, Fort appeared as a featured contributor, demonstrating his for cold and to showcase traditional British fare and regional food traditions. He further reflected on the experience in his writings, noting the visit to his home for filming on brawn preparation as a highlight of his engagement with Stein's project. Fort co-contributed to The Market Kitchen Cookbook (2010), a collection tied to the series, where he provided recipes like a nine-hour turkey and , emphasizing slow-cooked, market-sourced dishes suitable for home cooks. Throughout his career, Fort penned selected articles for magazines such as , covering food trends, restaurant critiques, and wine selections; for instance, a column demystified wine list navigation, encouraging diners to embrace informed choices without intimidation. His pieces often blended sensory descriptions with practical advice, reflecting his expertise in pairing wines with meals. Fort launched his blog "Fort on Food" in 2011 as a personal platform dedicated to daily food encounters, featuring candid reflections on eating experiences like a lavish 1999 meal at and adaptations of family recipes such as Polish chlodnik soup. The blog captures intimate anecdotes from his culinary life, from ration-era influences to contemporary dining joys, underscoring his lifelong passion for food's cultural and emotional dimensions. In 2022, Fort co-launched the podcast Forts on Food with his daughter , featuring conversations on topics and interviews with notable figures in the culinary world, such as chefs and , across multiple seasons as of 2023.

Awards and recognition

Glenfiddich accolades

Matthew Fort received significant recognition through the Glenfiddich and Drink Awards, a prestigious annual honor established in to celebrate excellence in writing, , and in the . These awards highlighted contributions that advanced public appreciation of , with categories tailored to specific aspects of . In 1992, Fort was awarded the Glenfiddich Food Writer of the Year for his overall contributions to food journalism, acknowledging his insightful and engaging prose that enriched the discourse on and international . This accolade came during his tenure as Food and Drink Editor at , where he had been writing since 1989, focusing on restaurant reviews, recipe features, and broader cultural explorations of food. The following year, in 1993, Fort earned the Glenfiddich Restaurant Writer of the Year for his incisive restaurant criticism, which combined meticulous observation with a distinctive narrative style that captured the sensory and social dimensions of dining experiences. These wins, occurring in the context of his burgeoning role at , underscored the high regard for his work amid a growing interest in professional in the UK during the . In 2005, Fort received the Glenfiddich Cookery Writer of the Year award. The Glenfiddich accolades elevated Fort's status as a leading , solidifying his reputation for authoritative and accessible commentary that influenced public perceptions of . They laid a for his subsequent career milestones in and authorship.

Additional honors

In 1993, Fort received the Restaurateurs' Association Food Writer of the Year award, recognizing his early contributions to food journalism. In 2008, Fort was awarded the Premio Antica Corte Pallavicina by the Spigaroli brothers in , a distinction for supporting artisan food producers in both English and contexts, presented during the Notte dei Culatelli . Fort's enduring legacy in was reflected in a 2025 , where he described his career as that of "a greedy bloke living the dream," underscoring his ongoing impact through storytelling that amuses, informs, and promotes passion for British and Italian cuisines.

References

  1. [1]
    Food Writer, Matthew Fort | Great British Life
    Matthew Fort is arguably Britain's leading food writer. With more than 10 years of award-winning writing for the Guardian under his belt, he now pens articles ...Missing: biography | Show results with:biography
  2. [2]
    Matthew Fort - Celebrity Angels
    Matthew Fort is an established food writer and critic, and was Food and Drink Editor at The Guardian from 1989 – 2012.Missing: biography | Show results with:biography
  3. [3]
    Matthew Fort | The Guardian
    Sep 9, 2024 · Matthew Fort has written about food for the Guardian since 1989. He has been Glenfiddich Food Writer of the Year, Restaurant Writer of the Year and Cookery ...Missing: biography | Show results with:biography
  4. [4]
    Matthew Fort Latest Articles | House & Garden
    Matthew Fort is a food writer and critic, who served as Food and Drink Editor of The Guardian for over a decade. Since then, he has written for Esquire, ...Missing: biography | Show results with:biography
  5. [5]
    Mr Richard Fort, former MP, Clitheroe - TheyWorkForYou
    General election. Left the House of Commons on 16 May 1959 — Died ...Missing: son Matthew family Lancashire
  6. [6]
    Matthew Fort: A Great British Foodie - The Arbuturian
    Jul 11, 2011 · Matthew Fort is serious about food; eating it, cooking it, writing about it ... “I have three brothers and a sister, and we all inherited ...
  7. [7]
    Jean Fort, 1915-2012 - Fort on Food - WordPress.com
    Jan 24, 2012 · Jean Fort, 1915-2012. Posted on January 24, 2012 by Matt. The evening before her 90th birthday, my mother cooked dinner for 12 of us. There ...
  8. [8]
    WHATEVER HAPPENED TO THE FOOD REVOLUTION?
    Jun 8, 2023 · I was born in 1947 and grew up in a world of rationing, cod liver oil, Radio Malt, vol au vents, Coronation Chicken, mousetrap cheese, ...Missing: upbringing | Show results with:upbringing
  9. [9]
    Richard Fort (1907-1959) - Mémorial Find a Grave
    A British Industrial Chemist and Politician (MP for Clitherore from 1950). Of Ruscombe House, Twyford, Berkshire. he died on 16 May 1959 on the A423 road, on ...
  10. [10]
    Who is Matthew Fort? Judge on Great British Menu, author and food ...
    The 71-year-old was privately educated at the prestigious Eton College, before going on to study at Lancaster University. He is now an acclaimed journalist who ...
  11. [11]
    Matthew Fort: I’m Just a Greedy Bloke Living The Dream (Food Critic, Award Winning Author, Britain)
    ### Summary of Matthew Fort's Education, University Experience, Epiphany with Cooking, and Influences from Literature or Language Studies
  12. [12]
    Eat your words: food writing with Matthew Fort - The Guardian
    This course provides a brief history of food writing, a delicious exploration of its culture and craft, as well as practical advice on everything.Missing: influences | Show results with:influences
  13. [13]
    About - Fort on Food - WordPress.com
    Jan 31, 2011 · My blog will be entirely about food, the food I come across every day, and how I come across it; the food I eat and the places in which I eat it.Missing: influences language
  14. [14]
    Matthew Fort - Hilary Knight Management
    Matthew Fort is arguably Britain's leading food writer. As a Witty, knowledgeable, passionate and discerning food critic he has earned himself huge respect ...Missing: biography | Show results with:biography
  15. [15]
    Who is Matthew Fort? Judge on Great British Menu, author and food ...
    Matthew was the Food and Drink editor of The Guardian for 15 years – until 2012. He also writes for Esquire, Country Living, Decanter and Waitrose Food ...Missing: date | Show results with:date
  16. [16]
    Matthew Fort - H Talent Management
    Matthew was educated at Eton College, Roedean School, the University of Lancaster and the University of Pennsylvania. ... Fort teaches at the University of ...
  17. [17]
    Meet the new Great British Menu judges as BBC shakes up show for ...
    Feb 1, 2022 · Oliver Peyton and Matthew Fort have been replaced by a three new judges for Great British Menu series 17.
  18. [18]
    Who are Great British Menu judges & why did Oliver Peyton leave?
    Feb 20, 2023 · A former mainstay of the Great British Menu judging panel, Matthew Fort featured on the show since 2006. Fort was the Food and Drink Editor at ...
  19. [19]
    BBC Food blog: Judging the Great British Menu
    Apr 4, 2011 · Oliver Peyton, Prue Leith and Matthew Fort tasting food for Great British Menu. This year's theme is food that brings communities together.Missing: promoting | Show results with:promoting
  20. [20]
    Great British Menu, Series 6, London and South East Judging - BBC
    One chef left the competition last time and only two remain, as they cook their entire menus for judges Prue Leith, Matthew Fort and Oliver Peyton.
  21. [21]
    BBC2's Great British Menu versus ITV's Britain's Best Dish | Food TV
    May 6, 2011 · Judges. Great British Menu: Prue Leith (who is a food writer), Matthew Fort (who is a food writer) and Oliver Peyton (who is a restaurateur). ...Missing: commentary | Show results with:commentary
  22. [22]
    Saddle of Vespa all'Italiana | Books | The Guardian
    Jul 30, 2004 · There are many refreshing things about Eating Up Italy. One is the studied avoidance of everything that is cliched about Italy's image abroad.
  23. [23]
    Sweet Honey, Bitter Lemons | Books | The Guardian
    Jul 11, 2009 · For Fort on his travels, food is a lingua franca, and certainly a language in which he is fluent (witness the recipes throughout). His ...
  24. [24]
    Eating your words, with Matthew Fort | Guardian Masterclasses
    Saturday. Welcome and Introduction by Matthew Fort. History of food writing ... Voice, style, structure, vocabulary, discipline. How to write about food. Tips ...
  25. [25]
    Happy 25th to Paul Heathcote's landmark Rhubarb & Black Pudding
    Jan 11, 2023 · I celebrate the 25th anniversary of Rhubarb and Black Pudding, Matthew Fort's account of a year in the Lancashire kitchen of chef Paul ...
  26. [26]
    Eating Up Italy: Voyages on a Vespa - Matthew Fort - Google Books
    Fort travels on to Emilia-Romagna, where much of what we have come to love in Italian food can be found: prosciutto di Parma, mortadella, ravioli, taggliatelle ...
  27. [27]
    Sweet Honey, Bitter Lemons: Travels in Sicily on a Vespa
    Matthew Fort returns to Sicily after 30 years, exploring the island's flavors and mysteries on his scooter while uncovering both the region's dark history and ...
  28. [28]
    Italian island food - Blue Guides
    Oct 17, 2017 · Matthew Fort: Summer in the Islands, An Italian Odyssey. Unbound Press, London, 2017. Reviewed by Charles Freeman. Matthew Fort ...
  29. [29]
    Summer in the Islands: An Italian Odyssey - Books - Amazon.com
    Here is the record of Matthew Fort doing just that—hopping between the Aeolian Islands, something he hadn't done since his early twenties. Traveling by ...
  30. [30]
    Private Passions, Matthew Fort - BBC Radio 3
    May 27, 2012 · he has also contributed to Nigel Slater's book and TV series Real Food, and to Rick Stein's TV series Food Heroes. Matthew is a passionate ...Missing: contributions | Show results with:contributions
  31. [31]
    Cold Roast Goose and Salad | Rick Stein | BBC Studios - YouTube
    Dec 29, 2011 · Great festive recipe idea from the BBC cookery programme Rick Stein's Food Heroes ... Rick Stein meets up with food writer Matthew Fort who shares ...
  32. [32]
    Recipes for disasters | Food - The Guardian
    Oct 2, 2004 · Nothing I have done in recent years has given my friends and family as much joy as my appearance in Rick Stein's recent BBC2 series Food Heroes ...
  33. [33]
    Brawn – The Story - Fort on Food - WordPress.com
    Mar 15, 2011 · Rick Stein was making a series about food heroes, and for some reason known only to himself and his production team he decided to pay a visit ...
  34. [34]
    Easy 9-hour Chrismas Turkey Part 2 - Market Kitchen Christmas ...
    Mar 9, 2012 · Matthew Fort finishes his easy Nine-hour turkey for the Market Kitchen Christmas Diaries. Market Kitchen is presented by a range of ...
  35. [35]
    Market Kitchen Cookbook - review - Mostly Food and Cocktails
    Traditional dishes like Matthew Fort's Hotpot are well represented but there are twists to that theme with Gino d'Acampo's Italian Shepherd's Pie. Olive oil ...<|separator|>
  36. [36]
    Darling, let me choose ... | Food - The Guardian
    Sep 6, 2008 · Do you dread that moment when the waiter hands you the wine list? Rule one, Matthew Fort advises, is don't be afraid of looking a fool.Missing: magazine | Show results with:magazine
  37. [37]
    What Are Matthew Fort's Favourite Wine Regions? - The Master Chefs
    Wine expert and Guest Editor of Drinks Hamper magazine, Matthew Fort, guides us through his favourite wine regions.Missing: articles | Show results with:articles
  38. [38]
    https://www.themasterchefs.com/what-are-matthew-forts-favourite-wine-regions/
  39. [39]
    https://fortonfood.wordpress.com/2024/01/16/in-memoriam-le-gavroche/
  40. [40]
    Fort on Food – Something to chew on
    I was born in 1947 and grew up in a world of rationing, cod liver oil, Radio Malt, vol au vents, Coronation Chicken, mousetrap cheese, Babycham, ...
  41. [41]
    Matthew Fort recipes - BBC Food
    Matthew Fort is a highly regarded food writer and critic, and author of several books. In 1992 he was Glenfiddich Food Writer of the Year, and in 1993, ...<|control11|><|separator|>
  42. [42]
    Matthew Fort - Melbourne University Publishing
    He won Glenfiddich Food Writer of the Year in 1992, and both Glenfiddich Restaurant Writer of the Year and The Restaurateurs' Association Food Writer of the ...
  43. [43]
    Altro che notte bianca... meglio quella dei culatelli!
    ... Matthew Fort, caporedattore food del Guardian. Assente durante il convegno, ma ... A ricevere il premio Antica Corte Pallavicina edizione 2008 sono stati:.