Huw Jones is a food photography specialist based in Newport, south Wales. His specifically designed studio is among the best equiped in the UK, with all dishes prepared and photographed on site using the high-est standard industry equipment. His stunning images complement Gilli s recipes in Graffeg's Flavours of Wales series, and the range of seasonal cookbooks from Angela Gray's Cookery School. Gilli Davies is the author of twenty books, including Graffeg's Flavours of Wales series and Celtic Cuisine, and has made numerous appearances in the media, on regional and national radio and TV and in newspapers. Along with running restaurants in Oxford, Berlin and an organic cafe in Cardiff, Gilli has forty years of experience giving cookery demonstrations and is a former chair of the Guild of Food Writers.

Huw Jones is a food photography specialist based in Newport, south Wales. His specifically designed studio is among the best equiped in the UK, with all dishes prepared and photographed on site using the high-est standard industry equipment. His stunning images complement Gilli s recipes in Graffeg's Flavours of Wales series, and the range of seasonal cookbooks from Angela Gray's Cookery School. Gilli Davies is the author of twenty books, including Graffeg's Flavours of Wales series and Celtic Cuisine, and has made numerous appearances in the media, on regional and national radio and TV and in newspapers. Along with running restaurants in Oxford, Berlin and an organic cafe in Cardiff, Gilli has forty years of experience giving cookery demonstrations and is a former chair of the Guild of Food Writers.

Huw Jones is a food photography specialist based in Newport, south Wales. His specifically designed studio is among the best equiped in the UK, with all dishes prepared and photographed on site using the high-est standard industry equipment. His stunning images complement Gilli s recipes in Graffeg's Flavours of Wales series, and the range of seasonal cookbooks from Angela Gray's Cookery School. Gilli Davies is the author of twenty books, including Graffeg's Flavours of Wales series and Celtic Cuisine, and has made numerous appearances in the media, on regional and national radio and TV and in newspapers. Along with running restaurants in Oxford, Berlin and an organic cafe in Cardiff, Gilli has forty years of experience giving cookery demonstrations and is a former chair of the Guild of Food Writers.