A little less writing, a little more editing

I’ve been installed in London for around six months now, which is possibly the longest stretch that I’ve been in one place for a year or two. If you’ve been following closely, you’ve probably noticed that I’ve been doing a lot less writing for other people and a lot more pieces for my blogs In Pursuit of Food, Amateur Wine and Culture Explorer

Am I ditching journalism for blogging?

No, not quite.

I’ve been doing more in-house editing jobs lately so haven’t had as much time to pitch stories. Incidentally, a bit of shameless self-promotion, but if you’re after a digital editor get in touch with me here.

One of these editing projects is for the Chinese edition of Cedar’s BA High Life.

Picked up this today, something I worked on last month #BA #HighLife

A photo posted by Qin Xie (@qinxiesays) on

But I still love writing of course, which is why I’ve spent more time working on my blogs where I have full editorial and creative control. It’s allowed me to put up more video content and start a podcast for Amateur Wine. I don’t really feel that it’s a trade off as it allows me to develop and build on my existing skills in my own sandbox.

I also took a month off in February to do a 30-day novel writing challenge, of no relation to the movement, which really re-energised my love for writing. Yes, I know – what a luxury. It’s something that I’m still working on, albeit less fervently.

The future, however, is in the balance.

Hello 2014

2013 has been one of the most interesting of my life.

It has been my first year as a full-time freelancer and it’s been a heady mix of push, jump and leap. Thankfully I’ve fallen on my feet some what.

Over the course of the year, I covered Europe, Middle East and Africa for CNN Travel; co-authored a cookbook with the chef at Hunan restaurant (published by Random House, out in March 2014); created a small blog empire with In Pursuit of Food, IPOF Travel and Amateur Wine; celebrated the first birthday of Life in Luxury, which I founded late in 2012; and made a presentation on Chinese food at San Sebastian Gastronomika for an auditorium full of chefs and culinary students.

But New Years are all about looking forwards. With the start of every new year come the hopes and dreams of a new beginning. For 2014, I’d like to see more of the same, only bigger and better.

Here are a few of the things I’d like to do this year:

  • author another book, perhaps a cookbook, perhaps a novel
  • finally share some of my own food at a supper club
  • learn more about wine, especially about dessert and sparkling wines
  • see more places, not just for their food but also their other charms
  • write, for the love of writing, and passionately, eloquently and unreservedly

That’s all I have time for now – must get a move on, on that to do list.

P.S. Happy New Year and welcome to my new blog on journalism and other happenings.