Hi, I’m Katie, a drinks culture and food writer from Lancashire, and Deputy Editor at drinks publication Pellicle

I’ve been writing about beer, wine, cider, non-alcoholic drinks and food since 2018, and in my first year of being published I won the Young Beer Writer of the Year Silver award at the Guild of Beer Writer’s Awards.

Boak & Bailey say: “Katie is the best at writing about working class food. She gives it dignity, takes it seriously, and doesn’t treat it as the starting point for stereotypes and wallowing.”

David Jesudason says: “Katie is a great mind when it comes to meditative drinking and inclusion”

Matthew Curtis says: “Katie is a very special writer. She has this uncanny ability to conjure poetic majesty in topics that some may find mundane…she makes eating spam sound like enjoying a delectable, three-course meal. That Katie’s viewpoint is grounded in her working class roots is arguably what makes her ability to tackle subjects like these so potent.”

I am a drinks professional, working in hospitality my whole working life and formerly running Corto, a bar in Clitheroe with my husband Tom.

I also present beer and wine tasting events, and run food and drink pairing events and classes.

What is The Gulp?

The Gulp is my personal passion project where I like to write personal essays and opinion pieces. I like to think about ideas and share other people’s work to keep us all thinking and pondering and looking.

I treat the Substack app’s notes feature like Twitter, so please do get involved there too. It’s a great little space for sharing cool ideas, stories, and other little bits.

Occasionally I write newsletters outside of my usual remit as part of a special series or collaboration. Previous series have included PROCESS and Postcards from the Isle of Man.

Paid Subscribers: You have access to the chat function, which is most easily accessed via the Substack app. Let’s chat.

Paid Subscribers: You also have access to my monthly roundup, with even more links to stories and artworks I’ve been enjoying, recipes, and other goodies. Think of it like a monthly diary entry you’re allowed to read.

Stay up-to-date

Sign up to receive The Gulp straight into your inbox every Tuesday and Thursday (unless I’m like, sick or something, which does happen occasionally because I have a couple of chronic conditions.)

To find out more about the company that provides the tech for this newsletter, visit Substack.com.