Great Britain

Who is MasterChef critic Grace Dent?

GRACE Dent is well known as a restaurant critic and judge on cooking TV shows, but the foodie is also an accomplished author and broadcaster.

The columnist and panel judge grew up on "Findus Crispy Pancakes and mince", but has gone on to dine at some of the world's finest eateries.

Who is Grace Dent?

Grace Dent, 47, was born in Carlisle and studied English Literature at Stirling University.

It was while she was at university that she began her journalism career with features for Cosmopolitan.

After graduating she jumped ships and worked as an editorial assistant for Vogue. Later she worked as a freelance journalist writing features and columns for magazines like Glamour, Marie Claire and More.

Grace wrote about television for The Guardian for 12 years between 2000 and 2012, before moving to The Independent.

From 2011 to 2017 she penned a restaurant column for The Evening Standard called ‘Grace and Flavour’.

The foodie was the creative director for the Evening Standard’s London Food Month last year, which won her 'Best Debut Event' at the 2017 Event Awards.

She now is a restaurant critic for The Guardian.

What novels has Grace Dent written?

Grace Dent has written eleven novels and in 2008 was shortlisted for the Queen of Teen Prize.

She's written three series, LBD, Diary of a Chav and Diary of a Snob - all aimed at teenage readers.

What's she done on TV and with MasterChef?

The Londoner is a regular critic on Masterchef UK, Masterchef: The Professionals, and Celebrity Masterchef, and has also judged food on the BBC’s Great British Menu.

Grace has a wealth of experience on a variety of TV shows, not just about food.

Outside of the kitchen, she has appeared on Very British Problems, Pointless Celebrities, The Apprentice: You're Fired, Have I Got News For You, The Now Show (Radio 4), The Review Show Film 2012.

She has also been on The Culture Show, Charlie Brooker's Screenwipe and Alan Davies: As Yet Untitled.

Chef gets schooled on Masterchef: The Professionals after chopping fruit on the same board as raw meat

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