Editor appointed at Meat Management magazine
Pam Brook has returned to Yandell Media as editor of Meat Management magazine and its sister title Food Management Today.
Pam has been associated with the company for well over two decades and had previous lengthy spells as editor with the business.
Until taking up her new appointment, Pam has more recently been a senior contributor to both the Yandell titles that serve the food sector. She has also helped with various Yandell events and promotions such as UK Sausage Week, Meatup and the MM Industry Awards, plus activities in separate markets.
Publisher Graham Yandell commented: “I am really delighted to welcome Pam back and it is very fortunate for us that she is in a position to take up this important role following the departure of Emily Ansell Elfer earlier this year. She is a valued colleague and a good friend.
“Pam is also a highly regarded editor with a wide range of contacts in the industry and a wealth of knowledge about industry matters. She has a well-established reputation for editorial integrity and independence, and I am sure she will oversee and develop the great content and presentation we are valued for.”
Pam Brook added: “Great to be back working alongside the Meat Management team and I look forward to seeing and talking with both familiar and new faces.
“There is something very special about the meat industry, in both good times and the bad. One thing’s for sure, and that’s change, so I look forward to keeping the industry informed and providing balance and challenge, when and where it’s needed.”
Pam is an active Liveryman with the Worshipful Company of Butchers and has been a driving force behind the launch and development of the Meat Business Women organisation (MBW). She remains a committee member of MBW.
Rob Yandell, a director at Yandell media concludes: “It is great that Pam is able to re-join our team as she has made such an outstanding contribution to what we have achieved in the past. She has also been a great mentor over the years to many here at our company.
“I know many friends across the meat and food sectors will be as delighted as we are.”