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Gilly Hall Travers

Gilly Hall Travers began her academic career studying Latin and Ancient Greek at Bedford College, Royal Holloway University, London where she discovered a lust for Italian and Roman Cuisine.

She then took herself down a different avenue in life balancing Designer Budgets and Fashion Shows with such aspiring talent as Jasper Conran and Georgina Godley.

Gilly's next journey took her to BBC Radio Oxford where she managed the station's Financial and Personnel status and produced the Children in Need Events.

Oh, and she found herself a husband, Mark Travers, the Engineer-in-Chief.

The following step was to begin a new career amidst the laurels of the BBC again at Television Centre in Shepherds Bush working with the Controller of BBC One's Channel team, Alan Yentob as a Financial Manager.

BBC One then took a turn to reorganize BBC Daytime and Gilly became Business Manager with her husbandry and budget of 55 million

Gilly then hopped over the editorial fenceactually hurdled really"”(ouch) and found the funds for such series; Doctors, Cash in the Attic, Flog It with Jane Lush, Head of Daytime.

Gilly, then, was invited by Jane to join the Entertainment team and commissioned a steady stream of programmes with Jane's full support, Dale's Wedding,

(the blessed Dale Winton).

Three Men in a Boat series with Griff Rhys Jones Dara O'Brian and Rory McGrath hit the silver screen.

Commissioning Editor for Masterchef, with John Torode and Greg Wallace,

Have I Got News for You, with Jimmy Mulville, esteemed proprietor of Hattrick Productions, with Ian Hislop and Paul Merton.

Would I Lie to You with Rob Brydon, David Mitchell and Lee Mack.

A different pallet of quizzes such as School's Out, Only Connect, University Challenge,

Mastermind and A Question of Sport, all making a footprint on BBC's Entertainment canvass and the annals of television, and many entertaining documentaries with Sir David Frost, Neil Morrissey and Penelope Keith.

Author's Books
Italian And Roman Feasts

This Cookery book is a modern interpretation of Ancient Roman repasts, a fusion of Roman and Italian cuisine transported from the Roman culina into today’s Italian kitchen; but maintaining the history and integrity of the original classical recipes. They are inspired by the gastronome and bon vive...

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