Will Godfrey
School
University Of Oxford
Expertise
Spanish Cooking, Molecular Gastronomy, Chef Tips
- Will has collaborated with chefs, food influencers, and even a Masterchef winner to launch a number of delivery-only restaurant brands.
- He was once responsible for running the blog of Gousto, the UK's most popular recipe box business.
- In 2021, he moved to Barcelona to study for a master's degree in culinary arts, innovation & kitchen management.
Experience
Will has been a lifelong lover of food, writing, and adventure. After completing his undergraduate degree, he moved to Jodhpur for a year, documenting his experiences of life in India in an online blog. He then returned to his native UK to work in the music industry as an artist manager. He continued writing in the form of artist biographies and freelance music journalism, becoming a regular writer for Brighton-based BOON Magazine. Following this, he pursued his passion for food by spending eight years working in copywriting and branding for some of Europe's most exciting food startups, including Gousto, dark kitchen business Taster, and robot cooking pioneers Remy Robotics. Seeking a new challenge, Will moved to Spain to retrain as a chef, gaining experience by working in various kitchens, including 2 Michelin Star restaurant Bo.TiC in Catalonia.
Education
Will has a bachelor's degree in English language and literature from the University of Oxford. He also has a WSET (Wine and Spirit Education Trust) Level 1 qualification.
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Stories By Will Godfrey
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Grinding your own peppercorns is so much better than buying pre-ground pepper. But you'll want to use the absolute best tool for the job at hand.
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When it comes to eating with chopsticks in a restaurant, there may be one important rule of etiquette you're not aware of -- yet. Here's the dish.
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This hands-off method for making chicken wings couldn't be easier to pull off. Cooking sous vide is almost a fool proof method for juicy wings.
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Once you've whipped up a batch of homemade mayo using an immersion blender, you'll never go back to buying bland jars. Here's how quick and easy it is.
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If you've got some leftover cucumber and you're wondering how to freeze it, the best method involves parchment paper. Here's what you need to do.
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It may sound like a no-brainer to drink beer when cold because that's when it tastes the best, but this actually isn't the case. Here's a closer look at why.
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The French dip sandwich is a classic for a reason, but if you want to give yours an easy upgrade, you're going to need to incorporate some beer.
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There are few foods as comforting as a creamy bowl of mashed potatoes. But there's an easy mistake to make when prepping your spuds: cutting them too small.
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To use pistachios in desserts, it's best to rid them of their skins, which have a flavor incompatible with sweets. The best way to do it is by blanching them.
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While you can freeze chicken salad if you want it to last longer, you may find that the quality and taste of the dish isn't what it once was upon thawing.
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If you've ever wondered why no two containers of cottage cheese feel the same, there may be a scientific reason to explain such inconsistencies.
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If you're whipping up a quick sandwich in the morning, there's one step that you're going to want to skip to ensure it turns out perfectly.
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You can freeze carrots at home to make them last longer, but you'll want to avoid a few common mistakes throughout the process for the best results.
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Fresh garlic is a staple in kitchens worldwide, and it can be preserved in two distinct ways: Pickling, and fermenting. Here's the difference between them.
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Panda Express has been a popular stop for speedy American-Chinese food since the 1980s. But there's one state that has far more locations than any other.
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Many people wonder whether the King of England follows a vegetarian diet. Let's dig in to how the royal goes about his weekly eating habits.
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Curry is typically associated with Indian cuisine. The history of the vindaloo, however, is a complex one whose roots can be traced back to Europe.
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A wok can have many uses in your kitchen, but choosing the right one is essential for making the highest-quality meals and making your cookware last.
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Caramelized onions are super delicious and pretty much go with everything, but they take time. So try this water trick to speed up the process.
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Though dill and dill weed come from the same plant, they have very different uses in cooking. Here's what you need to know about each and how to use it.
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Woks were designed to be used over an open flame. But wok cooking is possible if you have an induction stove. Here's the pan that'll give you the best results.
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Food waste is an issue of growing concern for some. Fortunately, Chef José Andrés knows a thing or two about making tasty dishes out of stale bread.
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Using up or forgetting wrappers when making dumplings doesn't mean your leftovers have to go to waste. Rice noodles are all you need to salvage the meal.
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Carbonara sauce comes together in about the time it takes for the pasta to boil, so having a game plan and sticking to it is key for the silkiest results.
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You may be familiar with the variety that comes in tins, but fresh sardines are a whole lot better. Here's how to choose the best from the fish counter.
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Few people are in the habit of sharpening knives daily. But, if you need to prep sardines, there's a quick way to clean them if a knife isn't up to the job.
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Try a toasty twist on a go-to citrus taste with broiled grapefruit. Serve it as a seasoned dessert to bring a little something extra to the table.