Pam Brunning

Trained in microbiology at Reading University

Constance Spry Cordon Blue Course,

Went into farming extensively breeding and rearing pigs for the pork and bacon market, selecting for a quality product with a good lean to fat ratio.

Set up a ham and bacon curing enterprise selling through wholesale and retail outlets and our own farm shop.

Run a catering business in association with the farm shop.

Act as consultant to wholesale and retail customers, campaigning to improve health and general well being through a sensible diet, with a regard for what the consumer puts in their shopping basket.

Editor of Food & Wine the Journal of The International Wine & Food Society. A member of the European & African Committee of the International Wine & Food Society and chairman of a branch of the Society, in which capacity I organise food and wine related events.

I write freelance on food, and food related health issues.

I also write a news column under the pen name Solina.

As a restaurant critic, I review restaurants for the Society, local guides and international publications.