Creative producer, marketer and writer based in London.

Experienced Writer & Communications Specialist | 15+ years in marketing, brand strategy & storytelling.

Expert in copywriting, content strategy & campaigns.

Sharp, solution-focused & thrives under pressure.

📩 Available for: Consultancy, editing, copywriting & proofreading.

Creative Thinking

Hospitality, Fashion + Editorial

Looking to blend creativity with analytical thinking to deliver impactful content that resonates with your target audience? Madeleine specialises in hospitality, fashion, and editorial production, with expertise in marketing, copywriting, and brand strategy—ensuring your message is not just heard but felt.

Short Format Writing

Social Content | Web Content

Morriña

A truly special word for a place you miss dearly. A longing for your homeland. Homesickness if you will... but the English doesn't quite sum up the true depth of its meaning.

Anyone from Galicia will feel an affinity with this unique word, and nothing embraces that feeling more than pulling up a seat in our little dining room and being served a warm bowl of Merluza a la Gallega - Hake loin cooked in a traditional garlic and paprika broth. Transporting!

Morriña conquered.

Marmitako

Sink into our riff on the remedying grace of a traditional Basque fisherman’s stew “Marmitako” (‘from the pot’, if you will).

🍽 Beautiful Cornish bluefin tuna sits atop a bed of low and slow cooked pearls of burgundy coloured butteriness- the Tolosa bean. A true king of dishes and yet so humble…madness!

Wine Rec

Celler Pardas embodies the true Penedès region. The name “Franc" reflects Pardas’ mission to honestly express their land - “catch the genie from the vineyard and put it in a bottle”! Their organically farmed estate is a dream of calcareous clay and gravel-rich soils. i.e. stellar wines 🌠

The Negre Franc (Cabernet Franc, Cabernet Sauvignon, Sumoll) grabs you with fragrant balsamic, peppery, and herbaceous notes, luscious black fruits, and a long, elegant finish.

The white -Malvasia de Sitges- sings with saline freshness, ripe peach, apricot, and zesty lemon.

Sustainably produced, beautifully made. One to sip slowly and savour deeply.

Tasting Note

A single vineyard 100+ year old vine Bierzo. The yields of these vines are extremely low and oh so precious. Influenced by both Continental and Atlantic climates, Valtuille is a testament to the care and dedication of handpicked harvests. Patience in maceration and resting has yielded an unbelievably vibrant creation—a bottle bursting with bright raspberry aromas, energetic intensity, and an electrifying yet refined tension. A true expression of pure joy. It sits in perfect harmony with the velvety Marmitako, offering flecks of dark cherry and spice. With a grown-up nod to the sprightly 100-year-old vines, the 'old gal' proves she still has many incredible years ahead—and then some.

🍇 Mencía (85%), Alicante Bouschet (10%) and others (5%) / Vegan / Sustainable Viticulture

Note 02.

Get on board with this full-flavoured and expressive wine made from 100% Pinot Noir grapes. The vineyard is located in the region of the Leyda Valley, close to the Pacific Ocean. The area has been singled out as Chile's newest and most radical cool-climate wine region, strongly influenced by the cooling effects of the Humboldt Current that flows up from the Antarctic. Beautifully smooth, it offers nuances of strawberry compote combined with hints of leather. Intense aromas of cherries and ripe plums get further enhanced by notes of sweet spice and even a touch of white truffle. Supple and beautifully balanced through to a mineral finish.

Dedication

We are so saddened to learn today that our long time friend and inspiration for our restaurant, Sr. Manuel Losada ‘O Trangallán’ has passed away, a few days after the passing of his wonderful wife Sra. Lola Blanco. Trangallán was the soul of Carnival in Ourense (our spiritual home) who for the last 40 years or more was an icon and symbol of festival spirit, hospitality and community. His local pintxos bar is iconic and embodied his warm personality, character, flair and love, as well as his legendary drag personas. He granted us the honour of naming our place after him (loosely translated as a 'bohemian dreamer' in Galician). He flew over with one of his two daughter’s as our guests of honour when we opened. A true legend has gone, but will never be forgotten. He lives through all of the locals back home in Ourense and here in our corner of Newington Green. DEP Manuel “Trangallán”.

Press Releases

Sample

VAGABOND TO LAUNCH WINE SCHOOL LONDON-BASED WINE PIONEERS, VAGABOND, LAUNCH WINE SCHOOL AT URBAN WINERY

Vagabond are thrilled to announce that Mr. Benjamin Gubbins will be the company’s first in-house WSET educator. The London-based wine merchants and winemakers will continue to deliver valuable wine training, which now includes formal WSET (Wine & Spirit Education Trust) qualifications. Vagabond, who have recently been awarded Decanter’s ‘Innovator of the Year,’ will run its wine school in their new urban winery and bar hybrid in Battersea Power Station.

Benjamin Gubbins, who also holds his WSET Diploma, boasts over fifteen years’ experience in the wine trade and is highly sought after for his wine expertise throughout the industry. Gubbins comments: “This is a very exciting development for Vagabond. Personally, I’m chuffed to be going back to the classroom (I taught music for 8 years before I discovered I liked wine better!), and I’m looking forward to sharing knowledge, and hopefully lighting the spark of love of wine and keep it burning. As to Vagabond Battersea Power Station being the seat of our Wine School, I can’t think of a better place to be doing this – rather than just a classroom, this is a living, breathing winemaking, tasting, discussing, selling, and learning environment!”

Wine remains the fastest-growing drinks sector in the UK, with consumers aged between 18 and 35 with higher incomes and a growing interest in wine now accounting for almost a third of the total spend on wine in the UK (source: UK Alcohol Industry Report 2017). Vagabond’s WSET wine school will open more doors to those looking to expand and develop their wine knowledge, both to industry professionals and the public alike.

Graham Cox DipWSET, UK Business Development Director, WSET comments: “It is really exciting to see Vagabond join the ever-growing family of WSET Approved Programme Providers who connect our world-class qualifications with keen students in all walks of life. I know Ben will be teaching both his colleagues in Vagabond and enthusiastic customers across all their outlets. With UK first quarter growth (August–October) up 8% (globally +14%), the desire to learn more about wines, spirits & sake shows no signs of slowing down.”

Since its foundation in 2010 by Stephen Finch, Vagabond has been a disruptor in the wine industry, offering expertise at the forefront of its ethos. His unique concept allows customers to sample and drink over 100 wines at their own leisure through pioneering self-pour wine machines. Vagabond’s ever-evolving wine selection allows wine novices as well as seasoned customers to sample an extensive range of wines from across the globe.

VAGABOND PREMIERE THEIR FIRST ENGLISH WINE IN THE HEART OF THE ICONIC BATTERSEA POWER STATION VILLAGE WITH AWARD-WINNING WINEMAKER, GAVIN MONERY, AT THE HELM.

Award-winning winemaker, Gavin Monery—who joined Vagabond following his winemaking success at London Cru—will premiere Vagabond’s first wine in the city’s only fully operational urban winery, bar, and restaurant. Vagabond’s urban winery has opened in the newly rejuvenated neighbourhood of Battersea Power Station. Champions of independent wine, they have extended their mission to bring quality wines at accessible prices to Londoners with this newest venture.

The crux of Vagabond’s winemaking vision is to celebrate English wine, working with local vineyards to bring the art of winemaking straight into the heart of the city. Customers will be invited to join in on the processes of winemaking throughout the year with various events, blending sessions, and winemaker tastings, in a friendly and laid-back environment. Vagabond will release their English Pét-nat Reichensteiner (Pétillant naturel: ancient sparkling wine process) in April, closely followed by their English Pinot Noir rosé. Great things are to be expected from Monery, with home-grown Bacchus and Chardonnay to follow later in the summer.

Vagabond’s adjacent venture is the Collaboration Series, in which Gavin works with grape growers and winemakers around the world to make incredible wines exclusively for Vagabond customers. Their 2018 vintages of South African and French parcels are already looking promising.

Gavin Monery, winemaker at Vagabond Wines comments....

...Bringing the interactive side of wine alive is the aim. Vagabond’s customers will leave with a deeper, more rounded understanding of wine after simply enjoying a drink in the comfort of the urban winery.

External Article

Journalism Copy

Excerpts

BREAKING BREAD NOT ALGORITHMS
Reclaiming Food Culture From The ‘Bro’s’

I’m not sure if this qualifies as a phenomenon, but after many years working in the underbelly of wine bars and restaurants, I’ve noticed three distinct types of people shaping the London hospitality scene — from a non-customer POV.

So, I wonder—how is all of this perceived by your average Joe on the street?

1. The Heart and Soul-ers

The majority belong to this group—hardworking, passionate, and highly skilled independents from all backgrounds. They run local spots where small teams with big hearts make both regulars and passersby feel like they’ve stumbled upon the warmest place in town. These venues thrive on genuine connection, where guests don’t just enjoy a meal—they leave with big grins, waving excitedly at the team as they toddle off into the night, chatting on the bus home about all the little moments that made the evening special, full tummies and deep laughs still ringing.

Even on a quiet Monday, when they’re the only table in the joint, there’s no awkwardness—just a sense of being part of something unique. They remember the great conversation, the thoughtful recommendations from the server, maybe even a friendly chat with the chefs across the counter and a drink on the house. These moments happen all the time, in so many places. I promise.

The sad truth is that these stalwarts have fought through thick and thin just to keep their doors open. They’ve weathered countless economic blows over the past decade—multiple lockdowns, Brexit (which saw the loss of so many incredible career managers, chefs, and waiting staff), and now, an unbelievably stressful cost-of-living crisis. This has completely reshaped the way customers navigate restaurants and the brutal costs restaurateurs must bear just to get a dish on the table...

THE COST OF MOTHERHOOD
The Industry That Built Me

...Both my husband and I work in hospitality. We knew things would get tough. Like… really tough.

The hours I once thrived on were long—70-hour weeks were the norm. I had steered my business through two lockdowns, keeping it afloat with my business partner. We pivoted, hustled, and supported our local community. But our restaurant was more than just a business; it was a cornerstone of the neighbourhood. Friendships were built over morning coffees and late-night service. For some neighbours, our conversations were their only human interaction that day. And some of my closest friendships? They began not over a meal inside but through street-side chats and shared gossip—connections that stuck, even without a table between us.

This place wasn’t just work; it was part of my heart. The stress, the workload, the chaos—it was in my bones. And I loved it.

When I told my partner and colleagues that I was pregnant, the reaction was pure joy. No guilt. No fear. No whispers of, But what about the business? We were a family. And I wasn’t going anywhere. At least, that’s what I thought...

TRANGA
From the Crew Behind Trangallán

They are back with a bang—full of joy, bold flavours, and a whole lot of love for Northern Celtic, Galician-inspired food. Think hyper-seasonal dishes that change daily, paired with wines so transportive, they might just have you booking a one-way ticket to Spain.

Upstairs, it’s all about the food; downstairs, it’s candlelit magic. Our secret basement bar and dining room are ready for cozy catch-ups, celebratory drinks, and private parties you’ll be talking about for months.

O TRANGALLÁN

Tranga is more than just a name—it is the heart and soul of our restaurant. Inspired by the legendary Sr. Manuel Losada, known as "O Trangallán," our name carries the spirit of joy, hospitality, and community that he embodied.

A true icon of Carnival in Ourense, our spiritual home, Manuel was a symbol of celebration, generosity, and creativity. For over 40 years, his beloved pintxos bar welcomed everyone with warmth, flair, and a sense of fun, reflecting his vibrant personality and legendary drag personas.

When we set out to create our own space in London, we wanted to bring that same energy and conviviality to our corner of Newington Green. With his blessing, we proudly took on the name Trangallán, which loosely translates from Galician as "bohemian dreamer." His passion for food, community, and festive spirit continues to inspire everything we do.

From Ourense to London, Tranga is a place to gather, share, and celebrate—just as Manuel would have wanted.

PRODUCER

Fashion and Editorial

BRAND VISION | TECHNICAL WRITING

WINE BRAND

Led the creation of a premium wine brand label, collaborating with designers and captured/sourced imagery and materials. Managed final edits, crafted technical copy, and ensured compliance with regional and national regulations.

DESIGN COLLABORATION

Ongoing projects creating and overseeing seasonal wine labels across the UK, Europe, South Africa and South + Central America.

Creative producer, marketer and writer based in London.