About The Great Beer Kitchen

Emma trained at the Culinary Institute of America before spending six years as a sous-chef in New York. She founded The Great Beer Kitchen after a revelatory meal in a Brussels brasserie where the pairing of gueuze with moules-frites changed her perspective on what beer could do at the table.

James holds a Certified Cicerone qualification and has been writing about craft beer for twelve years. He is responsible for every pairing recommendation on the site and spends an inordinate amount of time thinking about the relationship between hop bitterness and fat.

Sophie brings a French culinary perspective to the kitchen, having grown up in Bordeaux and trained under two Michelin-starred chefs. She is the creative force behind the tarts, gateaux, and dessert categories, and insists that a galette is always better than a pie.

Marcus spent a decade as a food editor at a national newspaper before joining The Great Beer Kitchen. He edits every recipe, writes the blog, and is personally responsible for the beer sangria recipe -- a fact he is both proud of and slightly embarrassed by.