Eleanor Blackwood is a food writer specialising in Cantonese cuisine and Hong Kong's dining culture. She trained at Leiths School of Food and Wine and holds a diploma in Chinese Culinary Arts from the Chinese Cuisine Training Institute in Hong Kong. With 14 years writing for publications including Olive Magazine and the Telegraph Travel, she leads dim sum appreciation tours for UK visitors.
Eleanor Blackwood's culinary journey began with professional training at Leiths School of Food and Wine in London, where she developed a foundation in classical technique before pivoting toward her true passion: the regional cuisines of China. A transformative year spent studying at the Chinese Cuisine Training Institute in Hong Kong fundamentally shaped her understanding of Cantonese gastronomy, from wok technique to dim sum craftsmanship. Eleanor spent three years working alongside chefs in traditional yum cha halls, learning the precise pleating of har gow and the rhythm of a busy morning service. Her writing has appeared in Olive Magazine, the Telegraph Travel section, Saveur, and Lucky Peach, where she explored everything from the economics of roast goose to the social dynamics of table-sharing culture. She has served as a consultant for several London restaurants attempting to recreate authentic Hong Kong flavours and regularly appears on BBC Radio 4's Food Programme discussing Asian culinary traditions. Eleanor's approach combines rigorous research with visceral sensory description, helping readers understand not just what to eat but why it matters culturally. She writes to guide travellers through the intimidating but rewarding experience of eating in local establishments where English menus are scarce. Her current focus includes documenting endangered food traditions and the changing landscape of Hong Kong's street food scene.