John Gregory-Smith

Chef, author and presenter

Maple Ambassador


During his travels around the Middle East and North Africa, John explored street food and authentic local cuisine, leading to his love of and expertise in spices. John has penned six cookbooks, Saffron in the Souks, Orange Blossom and Honey, Turkish Delights, Mighty Spice Express, Mighty Spice Cookbook and Fire and Spice, revealing the best-kept secrets of his travels.

John writes Saturday Supper Club, a monthly column for The Daily Telegraph and appears regularly on Channel 4’s Sunday Brunch and ITV’s This Morning to showcase his culinary delights.

Our maple ambassadors


We are proud to work with a selection of fantastic ambassadors who love maple in all its forms and want to inspire others to use this wonderful ingredient.

Tips and Tricks

You can make your own maple taffy in just seven minutes.

Try our microwave maple taffy recipe. It’s quick and easy!

Maple flakes make a great addition to spice blends.

Season meats, fish, and vegetables with the delicious flavour of maple.

Maple water is for drinking… and cooking, too!

Maple water brings sublime flavour to soups and broths. Use it to poach fish, too.

The Science Behind Maple

Researchers are learning about the natural composition of maple syrup and its potential benefits to human health. Find out what they know.