Ghillie Başan (born 30 August 1962) is a Scottish-based food and travel writer, cook and workshop host.
Her books have been nominated for the Glenfiddich, Guild of Food Writers’ and Le Cordon Bleu awards.
[1] Brought up in Kenya, where her parents were doctors, Basan was sent to boarding school in Scotland, from where she entered the University of Edinburgh to study languages.
Basan met her husband in Turkey, and they moved to live in the United States for two years before returning to Scotland.
From her home, she runs cookery workshops and travels widely to research and write her books.