Launched in London in 2022, Cartouche Press is committed to developing the careers of new and emerging food writers and cooks.

It is our core belief that there is extraordinary talent out there, but that many of those voices may not yet be known or are not yet deemed ‘commercially viable’ to the mainstream publishers.

All good writing is commercially viable to us.

We see it as our job to uncover and champion stimulating and experimental new writing about food and present it to the world in the best way possible.

Due to an unprecedented volume of submissions, we have temporarily closed submissions.

Please do check back in soon though as we will be reopening submissions and are always keen to hear from people with something to say about food and a unique way of saying it.