Portrait of Sarah Mills

Editorial Contributor

Sarah Mills

Sarah Mills has been writing about Spanish food for over a decade, with the last four years focused almost entirely on Andalusia. Granada's food scene hooked her for reasons she can explain precisely: the city is one of the last places in Spain where a drink still comes with a free tapa, which tells you something about how seriously it takes hospitality. She has written about pionono — the small cream pastry from Santa Fe that most visitors miss entirely — jamón de Trevélez cured above 1,200 metres in the Sierra Nevada, and the particular style of salmorejo that Granada bars make thicker and colder than anywhere in Córdoba. Her reviews are built around ordering what regulars order rather than what the menu pushes at tourists. She has strong opinions about which restaurants have coasted on reputation and which ones are still earning it. Her food journalism has appeared in British food and travel publications.

Credentials

Ten years in food journalism specialising in Spanish and Andalusian cuisine. Four years focused on Granada's food scene.

Granada tapas Andalusian cuisine restaurant reviews traditional dishes food journalism

117 articles published across 9 topics

Published Work

117 pieces in total. The latest from each topic, newest first.