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Regula Ysewijn is a James Beard Award-winning writer, culinary historian, and photographer from Belgium. She focuses on the food and social history of Britain and the Low Countries, traveling between Belgium and London for her work. Regula has also been a judge for the Belgian version of the Great British Bake Off TV series (Bake Off Vlaanderen) and Junior Bake Off since 2017. She has been a judge for the Great Taste Awards and World Cheese Awards for the Guild of Fine Food since 2013. Additionally, she has appeared as a guest on BBC programs such as Inside the Factory and The Platinum Pudding: 70 Years in the Making.
Regula is the author of 7 books on food and drink culture:
* Pride and Pudding: The History of British Puddings, Savoury and Sweet (2016)
* Belgian Café Culture (2016)
* Oats in the North, Wheat from the South (2020)
* Dark Rye and Honey Cake: Festival Baking from Belgium - The Heart of the Low Countries (2023)
Commissioned works:
* The National Trust Book of Puddings (2019)
* The Official Downton Abbey Christmas Cookbook (2020)
* The Official Bridgerton Cookbook (2024)
Regula and her work have been featured internationally on TV, radio, and in magazines, newspapers, and online in places such as The Guardian, The New Yorker, The Washington Post, The New York Times, The Times, Sunday Times, Elle Magazine, Flow Magazine, Stylist Magazine, Great British Food Magazine, BBC Radio 4's The Food Programme, BBC Woman's Hour, BBC One Breakfast, Delicious UK and NL, the former Jamie Magazine, and many more. She also contributed the foreword to CAMRA's Good Beer Guide Belgium 2018.
