Gill Hyslop

Gill Hyslop is the Editor of Bakery&Snacks.com, a leading global B2B publication under William Reed Business Media (UK), where she has steered the editorial helm since 2016.

With more than 35 years of experience in publishing and journalism, she is responsible for shaping daily coverage of the global bakery and snacks sector - from breaking news and indepth features to podcasts, video series and special newsletters. Gill also represents the title on the global stage, reporting from major trade shows and conferences; and has served as a judge for the prestigious SIAL Innovation Awards. Prior to this, Gill served as Publisher and Editor-in-Chief of SA Jewellery News, South Africa's foremost monthly trade magazine for the jewellery industry. In this role, she oversaw the entire publishing pipeline - from editorial strategy and content creation to business development and the launch of spin-off titles like Jewllery Biz-News, Dezign Cuts and Jewellex Today. She also produced high-profile publications such as CIBJO 2007, the commemorative book for the World Jewellery Confederation Congress, and Little Gems, a curated collection of industry stories. Gill's publishing credentials also including editing SA Food Review and Food Manufacturing Africa, where she led both print and digital platforms. Earlier in her career, she held senior roles at Health Intelligence, Public Healthcare, Electronic Coverment and Computing SA, as well as on consumer lifestyle and food titles such as Era Wining & Dining, Country Life and Food & Home. She also spend several years with Penthouse magazine, where she served as Associate Editor and Special Projects Coordinator. In addition to writing features and managing editorial operations, she directed the high-profile Penthouse Pet of the Year competitions in the late 1990s - events that combined glamour, media and multi-million Rand brand sponsorship on a national scale. Her time at Penthouse honed her skills in large-scale project coordination, creative direction and audience engagement, further cementing her repuation as a versatile and fearless editor. Alongside her publishing career, Gill is a passionate chef who has owned and operated several acclaimed restaurants, including Trattoria Toscana and Beverley Guest Lodge, both named among the Top 30 Restaurants in South Africa. She's taught cooking classes, hosted culinary weekends and worked as a private and contract chef in South Africa, Portugal and on yachts. While living in Tavira, she edited I'm No Chef, But I Can Cook by Viv Thomas and continued to blend her editorial expertise with her love of food. Whether producing industry-leading content or a perfect risotto, Gill thrives at the intersection of creativity, craft and storytelling. Her unique blend of editorial leadership and culinary artistry infuses every project she undertakes - with style, insight and a global perspective.