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Rosemary Barron

Rosemary Barron’s professional interest in food and wine took root in San Francisco during a time of extraordinary innovation and creativity in the city’s gastronomic life. This led her to Greece to establish a cookery school, Kandra Kitchen Crete.

Named by Vogue magazine as ‘one of the best cookery schools in Europe’, and the subject of many features in the English-language media, Kandra Kitchen was one of the first community-based cookery schools to attract international attention, and the first of its kind in Greece. 

Later, 'Ancient Wisdom, Modern Tables' – her course tracing Santorini's remarkable wine and culinary history from Minoan times to the present day – was listed by Condé Nast Traveller as 'one of the top ten cookery courses in Europe'.

Inspired by these eventful and enjoyable years, she wrote Flavours of Greece, chosen as ‘Editors Choice’ in the New York Times in the year of its publication and as ‘Best International Cusine’ by Gourmand World Cookbook Awards. She has contributed papers to the Oxford Symposium on Food & Cookery and articles she’s written on food, wine and travel have been published in magazines and newspapers such as Food & Travel, Zester Daily, Bon Appetit, Decanter and BBC Good Food.