Anna Jones

Anna Jones is a cook, stylist and writer.

One grey, late-for-work day, she decided to quit her office job after reading an article about following your passion by which bit of the newspaper you read first.

Within days, she had a place on the training programme at Jamie Oliver’s Fifteen in London. After earning her stripes there, she went to chef at Le Caprice in London and also cooked in Spain and the Chianti fields of Tuscany. She then returned to the Jamie Oliver family to work as his food stylist, writer and food creative on books, TV shows and food campaigns. During that time, she cooked in all sorts of places, from East End school kitchens and Sydney beaches to American Indian reservations. She helped shape up the fattest town in America, led cooking classes at the TED talks and cooked for rock stars, royalty and the G20 at Downing Street.

After seven incredible years at Jamie Oliver, Anna now works independently as a stylist and food writer in London. She has worked with some of the best-loved cooks and chefs of our time, from Antonio Carluccio to Yotam Ottolenghi, Sophie Dahl to the Fabulous Baker Brothers. She has also worked with some of the country’s biggest food brands, including Daylesford, Leon and innocent drinks, for whom she wrote the book Hungry?

Anna believes that vegetables should be put at the centre of every table, and is devoted to helping people make a long-term commitment to eating well and feeling amazing. She is led by the joy of food – the spritz of freshness when you peel an orange or the crackle and waft of deep savoury spice when you add curry leaves to a pan of hot oil – and thinks that healthy eating is as much about pleasure as anything else.

Anna writes regular columns for The Guardian Cook and The Pool. She lives, writes and cooks in Hackney, East London.

What kind of cookbooks does Anna Jones write?

She writes vegetable-forward, modern everyday cookbooks with an emphasis on seasonal, healthy and flavour-packed vegetarian cooking, plus practical one-pot and family-friendly recipes.

What are some of Anna Jones's most popular books?

Her popular titles include A Modern Way to Eat; A Modern Way to Cook; The Modern Cook's Year; One Pot, Pan, Planet; and Easy Wins.

Is there a recommended reading or buying order for her books?

There’s no strict series order. Choose by need: The Modern Cook's Year for seasonal veg, A Modern Way to Eat or A Modern Way to Cook for everyday vegetarian recipes, One Pot, Pan, Planet for greener one-pot meals, and Easy Wins for quick, flavour-focused recipes.

Are Anna Jones’s recipes vegetarian or vegan?

Her work is primarily vegetarian and vegetable-led; many recipes are vegetarian and can often be adapted to be vegan, though not all are explicitly vegan.

Has she written for or collaborated with notable chefs or publications?

Yes. She trained and worked with Jamie Oliver, has collaborated with well-known chefs and food brands, wrote the book Hungry? for innocent drinks, and writes regular columns for The Guardian Cook and The Pool. The author page does not list awards.