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Alexandra Gill

Vancouver restaurant critic

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Cupcake entrepreneur launches ethical, high-fat ice cream brand

“The frozen-dessert category has been misleading consumers for a long time,” Ms. Joyce explains. “People are buying something that looks like ice cream and tastes like ice cream, but if you read the fine print, there isn’t a high enough percentage of cream to make it real ice cream. It’s frozen dessert.”

Jan 10, 2017

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Alexandra Gill has been The Globe and Mail’s Vancouver restaurant critic since 2005. She joined the paper as a summer intern in 1997 and was hired full-time as an entertainment columnist the following year. In 2001, she moved to Vancouver as the Western Arts Correspondent, a position she held until 2007. Her arts reportage was nominated for a National Newspaper Award in 2004. Now a freelance contributor, she writes primarily about food and drink for the B.C. and Life sections.



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