Samantha Priestley

Samantha has been writing for almost 20 years and has focused on food and travel for the last three years. She's written for Town and Country magazine, Culture Trip, Wanderlust, and The Boutique Handbook. She currently writes for a range of U.K. publications and international websites, including Food52, Pit Magazine, Pellicle, and The Beet.

Before focusing on travel, Samantha wrote novels, short stories, plays, and a criminal history book about post-mortem punishments. She was shortlisted for the Top 5 festival at The Octagon in 2016 and had a short piece of writing performed in the Best of Bolton in 2017 and 2018, as well as being short listed for the Portico Prize for one of her novels.

萨曼莎甜点岛食品:Pasta. Ok, I'm not sure how I'm going to cook pasta on a desert island, but I'll find a way because I seriously can't go even a few days without eating pasta! I love the texture and find it's best when still a little chewy. I love spaghetti that sticks together and is even still a little crunchy. And you can pair with it anything!