Agent: Sarah Williams
After graduating with a Bachelor’s degree in archaeology and anthropology from the University of Cambridge, Signe Johansen trained at Leiths School of Food and Wine in London, worked in several of the UK’s top restaurants and went on to do her Masters in the anthropology of food at SOAS food studies centre at the University of London. Two critically acclaimed ‘Scandilicious’ books on Scandinavian food for Saltyard Books (Hodder & Stoughton) followed, along with contributions to 12 other books on food and restaurants. Signe's forthcoming book, How To Hygge, will be published by Pan Macmillan (Bluebird Books) in October 2016.
Signe has also written for the FT, delicious. Magazine, and her recipes have appeared in all the major UK press including The Times, Sunday Times, Daily Mail, Stella and Marie Claire. She has taught cookery classes at all the major UK cookery institutions and has appeared with Kirsty Allsop on Kirstie’s Handmade Christmas to talk about how to have a Scandi Christmas, Norwegian cooking on What’s Cooking and a segment on Scandi baking on Sunday Brunch.
For two years Signe ran the EastScandi supper club in London which was featured in the New Yorker’s article on Nordic Noir. Her Instagram feed was cited by Grazia as one of the best food instagrammers.