Mallory Legg is a London-based food journalist, editor, and multimedia storyteller specialising in restaurants, hospitality, and contemporary food culture. She received a distinction in her Master’s degree in Magazine Journalism from City St. George’s, University of London after attending the University of St Andrews for her undergraduate degree in Social Anthropology.

A former chef and current home cook, her work is shaped by firsthand experience inside kitchens and a deep interest in the people, craft, and rituals that define how we eat today.

She currently works at The Handbook, where she writes across reviews, features, interviews, guides and cultural commentary while also producing social-first video content and original editorial formats. Her work has featured interviews with internationally recognised chefs including Jamie Oliver, Yannick Alléno, Michel Roux, Simon Rogan, and José Pizarro, among others.

Her reporting and criticism explore the intersection of food, identity, luxury, memory, and modern dining culture — from Michelin-starred restaurants and industry trends to the evolving emotional and social role of hospitality. Alongside editorial work, she has developed commercially successful multimedia formats and built strong relationships across London’s food and drink industry.

If she’s not writing about food, she’s usually eating it, cooking it, or sitting at a restaurant table somewhere in London thinking about it.