Michelle Berriedale-Johnson has been involved in special diets since her son was diagnosed as dairy intolerant. She originally trained as a food historian, then spent 10 years running a catering business that specialised in historic feasts, so the idea of creating delicious food out of uncompromising ingredients has long fascinated her. Since 1990 she has run her own special diet magazine, has written and broadcast widely and has been involved in developing dairy-, gluten- and sugar-free foods. As a committee member and recently chair of the Guild of Food Writers she has promoted healthy eating while incorporating special diets into appealing menus that everyone can enjoy.

About the Author

Michelle Berriedale-Johnson has been involved in special diets since her son was diagnosed as dairy intolerant. She originally trained as a food historian, then spent 10 years running a catering business that specialised in historic feasts, so the idea of creating delicious food out of uncompromising ingredients has long fascinated her. Since 1990 she has run her own special diet magazine, has written and broadcast widely and has been involved in developing dairy-, gluten- and sugar-free foods. As a committee member and recently chair of the Guild of Food Writers she has promoted healthy eating while incorporating special diets into appealing menus that everyone can enjoy.