London Coffee, Hoxton Mini Press, 2017.

Hard cover book released with high praise from London’s specialty coffee industry:

“It’s no secret that London is addicted to coffee. Today’s flat white drinkers are well versed – with a taste for single origins and light roasts – but what is often forgotten is that the city has a rich history of coffeehouses going back to the 1650s. Bestselling author Lani Kingston and photographer David Post have captured the stories of the most inspirational modern-day artisans, roasters, growers, innovators and entrepreneurs who make London, once again, a world capital of coffee.”

How to Make Coffee: The Science Behind the Bean, 2015.

Author of a highly-regarded, best-selling book on the science and history of coffee. Now used as a textbook in barista training academies worldwide.

75,000+ copies printed in six languages, eight editions, seven countries: sold globally.

Published by Quarto UK, Abrams USA, Max Ström Sweden, LIKE Finland amongst others.


Freelance feature article and photographic contributor to various international magazines, websites and print publications.

See Writing to read a selection of published articles.

Taste & Travel Magazine (Canada)

The i Newspaper (UK)

Caffeine (UK)

Foodism (UK)

Root + Bone: The Offcuts of Food Culture (UK)

The Telegraph (UK)

British Airways Magazine (UK)


FOUNDER, Four Seasons of Food F&B Support Agency, WORLDWIDE, 2014 – present.

My varied experience across all facets of the food industry gives me an excellent vantage point from which to provide any type of advice or assistance to growing SME’s. I have consulted and advised on brand identity and culture, business development, facility and retail set-up, product development, trends, operations, marketing, hiring and staff management; I’ve project managed and created written and media content for global brands; I’ve worked on location designing and implementing new projects and much more.

As a generalist (with a wide array of general level knowledge) I’ve spent my career cultivating a rich professional network of specialists. As such, I have helped F&B businesses out managing all sorts of projects – I’ve been hired to set up teams, consult on product and facility development, and much more. Whatever needs doing, if I can’t do it personally, I’ll know someone who can help.

My process starts with a discussion with the client to determine their areas of desired growth and/or need, then I provide support in various capacities to achieve those goals. I provide remote ongoing support to a number of clients, and also take on fixed-term contracts on location anywhere in the world.

DIRECTOR OF BUSINESS DEVELOPMENT, Singapore Tea & Coffee Company, SINGAPORE, 2018 – 2019.

Singapore Tea & Coffee Company is a F&B brand development and investment company with a key focus on affordable luxury. With a varied portfolio including local Singaporean favourites such as Violet Oon Restaurants, Janice Wong’s pastry store, the Group is also behind global brands such as TWG Tea.

As Director of Business Development, I worked directly with the CEO and Founder on product and brand development for new ventures; with our craft food partners on development of their products, identity, distribution, logistics and culture; and manage product and brand development for new concepts. I also led concept development and manage our in-house coffee and bean-to-bar chocolate companies. This included designing the coffee program for the relaunch of Singapore’s famous Raffles Hotel.

GUEST RELATIONS MANAGER, Blue Hill at Stone Barns, NEW YORK, 2017 – 2018.

Chef Dan Barber’s pioneering farm-to-table fine dining restaurant is ranked number 11 in the World’s 50 Best, and is located on the site of the Stone Barns Center for Food and Agriculture in upstate New York. As Guest Relations Manager, I oversaw the guest experience pre, during, and after their visit to our picturesque location on an 80-acre organic farm.


Great Taste, organised by the Guild of Fine Food, is the acknowledged benchmark for fine food and drink. It has been described as the ‘Oscars’ of the food world and the ‘epicurean equivalent of the Booker prize’. Industry leaders across the UK food world are selected to judge the annual awards. Along with judging for the general food awards in 2017, I was selected to be one of the 12 specialist judges for the coffee awards.

GENERAL MANAGER UK, MAST Chocolate, LONDON, 2014 – 2017.

As sole-UK based senior manager, I helped set up and ran the internationally renowned bean to bar chocolate company within the UK and EU. I built and oversaw all aspects of the business: hiring, training, sales, operations, production, product development, design, marketing, e-commerce, fulfilment, events, pop-ups, collaborations, partnerships and developed a respected on-site education facility. I spearheaded a range of unique and industry-leading professional level programs, drawing students from around the world. The programs were some of the first in the world to offer such comprehensive and in depth bean-to-bar chocolate training to the general public, and drew students from Italy to Thailand.

CONTRIBUTOR, Blue Hill – wastED LONDON, 2016 – 2017. 

wastED is a pop-up restaurant concept conceived by Dan Barber and the Blue Hill team. It has appeared in New York and London. I co-developed and produced a dessert dish for the London pop-up in Spring 2017. wastED is a community of chefs, farmers, fishermen, distributors, processors, designers and retailers, working together to reconceive “waste” that occurs at every link in the food chain. The goal was to celebrate what chefs do every day on their menus (and peasant cooking has done for thousands of years): creating something delicious out of the ignored or un-coveted and inspiring new applications in our food system.

PASTRY CHEF, The Deli Downstairs, LONDON, 2014 – 2015

Worked in a much-loved, award-winning British Deli as a pastry chef, focusing on local, seasonal and organic ingredients.


Ran a highly successful cooking school utilising only food waste, ‘recycled’ by Australian food waste company Second Bite. I set-up, planned, budgeted, ran and taught all food education courses, and developed all recipes for use in the program.


As Production Coordinator at Chocolate Liberation Front, a multimedia entertainment company based out of Canada and Australia, I worked as writer and key researcher on award-winning documentaries. I worked in the small social media team to utilise Facebook, Twitter and YouTube to deliver a 7 day a week/24 hour a day online media experiences for clients. One Facebook page made it to be the largest fan site for any Australian TV channel program, as well as receiving over 1 million visits to the social network extensions in 2010.


Masters of Food StudiesUniversity of Adelaide, Australia, 2015. Majoring in Sustainability, Food Ethics, Culinary Anthropology and Food Writing.

Masters of TeachingDeakin University, Australia, 2015.

Graduate Certificate of Food Writing, University of Adelaide, Australia, 2013.

Certificate III in PatisserieSwinburne University of Technology, Australia, 2013. Australian qualification, official equivalent to Le Cordon Bleu’s Diplôme de Pâtisserie.

Bachelor of Film and TelevisionSwinburne University of Technology, Australia, 2009.


SCAE Introduction to Coffee, Prufrock Coffee, London, 2017.

Barista Training, Climpson & Sons Coffee Roasters, London, 2014.

Some of the brands I’ve worked with: