Rick Dillon

Rick Dillon

Rick started out as a reporter on an evening newspaper at the age of 18, later graduating from Warwick University. He was an assistant chief sub-editor on the Daily Mirror during the Maxwell era, later working for the Sunday Telegraph. From 1998, as a food industry journalist, he covered both the organics boom and the dairy sector. Now retired and living in Hastings, he is one of the team producing Sussex Bylines.

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