Rebecca Woollard is a freelance food editor, writer and stylist. She began her career cooking in chalets in the French alps, and after freelancing as an events chef, completed the Professional diploma at Leiths School of Food and Wine where she won the BBC Good Food Award, giving her a six month placement as the magazine's cookery assistant. From there she spent four years at woman&home, before moving to delicious magazine as the deputy food editor. Two years later she was promoted to food editor. During her time heading up the food team, delicious was shortlisted for and won a number of awards, including Food Magazine of the Year at the Guild of Food Writers Awards. Rebecca then went freelance, and as well as recipe developing and food styling for a number of clients, she is the food editor of Slimming World magazine and teaches a food styling course at Leiths. Since becoming a mother, Rebecca has developed a passion for family-focussed food, with a particular emphasis on igniting enthusiasm in children to be more adventurous and feed themselves well.