Cate has been in the world of journalism since graduating from Glasgow and Strathclyde Universities, where she studied Modern Languages and Business Studies with Commercial French and joined the BBC World Service in London.

Before going freelance as a food, drink and lifestyle journalist she was Senior Writer, Interviewer and Food Columnist at The Herald, and also launch editor of The Herald Saturday Magazine and Features Editor during her 20 years at the publication. Before that, she was women’s editor (Glasgow) at the Sunday Post, deputy editor at Scottish Field, and Press Officer at Scottish Opera and Editor of the Scottish Opera Newspaper. 

As a freelance food and drink journalist Cate has had work published in The Telegraph, The Times, The Caterer, The Herald, The Scotsman and the Daily Mail. She is also a sometime contributor to BBC Radio Scotland to comment on food issues. Cate is an award-winning member of the Guild of Food Writers.

  • What was your first job in the hospitality/foodservice or tourism industry?

My first job in journalism was in the French Language Department at the BBC World Service in London. I often contributed to the daily live broadcasts on the food, drink and hospitality scene in Scotland.

  • Who has been your biggest influence during your career?

My biggest early influences in the Scottish food scene have been the late great chef Andrew Fairlie, as well as Nick Nairn. 

When I was young I was massively influenced by the La Varenne Cook School magazine, a weekly pull-out that came with my dad’s copy of The Observer. Then, working in France as a student, I was taught how to cook in the classical French style by two teachers at the school I was teaching English in.

  • What is your favourite restaurant or type of food?

 I value simplicity, and great produce.  

  • What is your favourite dish?

I like modern Scottish and South-East Asian food. I also love an Indian/Pakistan curry.

  •  What or who are you looking forward most to see or meet at ScotHot23?

Definitely meeting up with fellow peers and excited to watch the competitions and emerging talent.