Sean Bell

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Location
Edinburgh, Scotland
School
The University of Stirling, Edinburgh Napier
Expertise
French and Italian cuisine, Culinary history, Home cooking
  • Sean's passion for food and cooking was first inspired by his mother, who for many years operated a boutique bakery specializing in traditional Scottish confectionaries and preserves.
  • Since covering low-income families' need for food parcels during the COVID-19 pandemic, food poverty became one of Sean's major areas of focus, particularly the vital work done by charities, food banks, and volunteer kitchens, motivated by his strong belief that no one in our society should ever go hungry.
  • In 2024, Sean was longlisted and published as part of the Brick Lane Bookshop Short Story Prize for a piece of fiction concerning the notoriously indulgent Fool's Gold, the sandwich made famous by Elvis Presley.

Experience

Sean began his career in journalism in 2008 as a feature writer for The Sunday Herald, where he got his first taste of food writing interviewing local chefs and culinary figures such as Nigella Lawson. In 2010, Sean became an arts writer for publications including PopMatters, Book Riot, and Fest, covering movies, music, literature, theater, and comedy. After completing a postgraduate degree in 2013, he continued freelancing until becoming the parliamentary correspondent of the Scottish news organization CommonSpace (renamed Source News in 2020), of which he was appointed editor in 2019. He has since returned to freelancing, writing for publications such as The National, JACOBIN, and The Intercept, focusing on political journalism. For the past three years, Sean has also been at work on several personal writing projects, including a cookbook of recipes he developed with friends and family. Today, he is excited to bring his wide-ranging experience and interests to Tasting Table, exploring all aspects of food and cooking, and helping readers discover their culinary passions.

Education

Sean has a joint honors degree in English and philosophy from the University of Stirling and a master's degree in creative writing from Edinburgh Napier.

Tasting Table Editorial Policies

Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.

We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.

Stories By Sean Bell

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