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Rosie Sykes is a food writer and chef, living in London and Cambridge who was, at one time, Head Chef at Fitzbillies. She has has cooked in the kitchens of some of Britain's most celebrated chefs, including Joyce Molyneux, Shaun Hill and Alastair Little. Her critically acclaimed gastropub, The Sutton Arms in Smithfields, London, established her as one of the most exciting cooks working in the UK, and from 2001 to 2003 Rosie wrote for the Guardian's Weekend magazine as The Kitchen Doctor.
Last month I finally got round to publishing Small Town Blues, my second and probably last novel. Each was years in the making and at 77 I’m not sure if I have the time or stamina to write another. I’ll go on writing, of course, but in shorter forms: poems, stories, possibly a novella or two. Brevity is an undervalued quality and the novella an underused form – a genre that allows for development while avoiding the ‘bagginess’ that Henry James complained of. ‘The blessed nouvelle,’ he called it.