About & Press

The UK's leading
cheese authority.

Twenty years behind the counter. Three books. Twelve years judging at the World Cheese Awards. Ten years as resident cheese expert on Channel 4's Sunday Brunch. Morgan McGlynn Carr is the most authoritative cheese voice in Britain — and one of the most recognised in the world.

Press & Media Enquiries
120K
Instagram
Followers
46K
TikTok
Followers
18.7M
IG Views
30 Days
379K
IG Interactions
30 Days
91.3%
Non-Follower
Reach
20
Years
Experience
3
Books
Published

Latest News

What I've been
up to.

The Cheese Bar Takeover

Event

The Cheese Bar Takeover

Summer 2026 · London

One of the things I love most about this job is getting out from behind my own counter and taking my cheese somewhere new. The Cheese Bar gave me exactly that opportunity.

I took over the bar for an evening — choosing the cheeses, writing the menu, and guiding guests through a selection that reflected where British and European cheese is right now. No compromise on quality. Just the right cheeses, at their absolute best, with people who wanted to understand them.

Events like this are why I do what I do.

Cheese Lates at Fortnum & Mason

Monthly Series

Cheese Lates at Fortnum & Mason

Monthly from June 2026 · 181 Piccadilly, London

I'm hosting a monthly evening tasting series at Fortnum & Mason's Piccadilly flagship — after hours, at the Cheese Counter on the Lower Ground Floor. One of London's most iconic food destinations, and a setting that never gets old.

Each evening runs from 8pm to 9.30pm. Guests taste a curated selection of cheeses paired with Fortnum's finest accompaniments and leave knowing exactly how to build a cheeseboard and balance flavours. I'm there throughout — behind the counter, talking through every cheese on the board.

Tickets

Cheese Board with Alcoholic Drink Pairing — £50

Cheese Board with Alcoholic Drink Pairing & Signed Book — £76

Arrive via Duke Street entrance at 8pm. Books available to purchase and sign on the night.

Book your place →
Culture: The Word on Cheese — Summer 2026

Press · Culture: The Word on Cheese

Named to the 2026 Hot List

Summer 2026 · America's Leading Cheese Publication

Culture: The Word on Cheese has named me to their 2026 Hot List — twenty people chosen for the way they're shaping the world of cheese right now.

I spoke about what it means to treat cheese as something alive rather than a product, about the farmers who set the real standard in this industry, and about why the UK cheese scene deserves far more international recognition than it gets.

A publication I have read and respected for years. To be featured in it is something I'm genuinely proud of.

Read the full interview →
Salon du Fromage Paris 2026

Travel · Paris

Salon du Fromage, Paris

7–9 June 2026 · Porte de Versailles

The Salon du Fromage et des Produits Laitiers is the most significant professional cheese gathering in the world — three days, more than 300 exhibitors, 450 brands from 15 countries, all in Paris.

I went to eat, to learn, and to be reminded why this industry pulls you in so completely. The producers here are not selling product — they are defending a way of making food that is disappearing in some places and thriving in others. Worth every minute of the journey.

Notes from the trip on my Substack. The cheeses I found will appear in the shop.

Read the Substack →

Press Coverage

As featured in.

Sunday Brunch
TATLER
ABOUT TIME
SPECIALITY FOOD
TRUCKER WORLD
AMERICAN EXPRESS essentials
Tiger
loti
Evening Standard.
olive
HOUSE & GARDEN

The Audience

Who's
listening.

Morgan's audience is engaged, educated, and food-literate. With 91.3% non-follower reach and 18.7 million Instagram views in 30 days, the content travels far beyond the existing community — reaching new buyers and food enthusiasts every week. Stats: February 2026.

Gender
75.5% Women
24.5% Men
Top Age Group
25–34
33% of total audience
Age Range
18–24: 21.3%
35–44: 20.3%
45–54: 11.5%
Top Countries
UK 28.4%
US 23.7%
Engagement Rate
2.11%
Above industry average
Non-Follower Reach
91.3%
Content travels far beyond existing followers

Commercial

Brands Morgan
has worked with.

WaitroseRetail Partnership
CuisinartBrand Ambassador
Peter's YardBrand Ambassador
HexCladBrand Partnership
Isigny Sainte-MèreBrand Partnership
SamsungBrand Partnership
National GeographicEditorial
BBCBroadcasting
Evening StandardEditorial
Butlers FarmhouseBrand Ambassador

What They Say

The people
who know.

A special talent from the very first meeting. Morgan's knowledge and warmth make her impossible not to watch.

Simon Rimmer Channel 4 Sunday Brunch Host

The undisputed Queen of Cheese. Nobody communicates the world of cheese like Morgan — with real authority and genuine joy.

Gizzi Erskine Chef & Food Writer

Morgan makes cheese exciting and accessible without dumbing it down. That is an exceptionally rare skill.

Dhruv Baker MasterChef Winner & Chef

Every time Morgan is involved with our cheese, the response is extraordinary. She has a unique ability to make people fall in love with what they're eating.

Jose Pizarro Chef & Restaurateur

One of the most authoritative cheese voices in Britain. The knowledge is encyclopaedic, the personality is magnetic.

Olive Magazine BBC Olive Magazine

Working with Morgan is a masterclass in how expertise and warmth can coexist. Her understanding of cheese — and of people — is genuinely exceptional.

James Golding Chef Director, The Pig Hotels

Get In Touch

Work with
Morgan.

Morgan works with premium food and drink brands on content creation, consultancy, television, events, and editorial partnerships. If you're looking for the UK's most credible cheese voice for your next project, this is where to start.

For press enquiries, media requests, and partnership opportunities, get in touch directly. A media deck is available on request.

Brand PartnershipsContent, consultancy & endorsement
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Television & MediaPresenting, appearances & commentary
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Events & ExperiencesTastings, masterclasses & hosting
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Press & EditorialQuotes, features & contributions
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Behind the Counter — SubstackThe long read on cheese
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