Freelance food writer and Food stylist (October 2015- current)
Developing recipes, photographing and styling. Styling work including worldwide campaigns for brands such as Kellogg’s and Flora. Food styling work on various cookbooks such as Izzy Hossack's The Savvy cook and Emily and Giselle Roux's New French Kitchen. Freelance development of seasonal and creative recipes, designing menus and providing restaurant reviews for a wide and varied audience across various brands and platforms. Various writing and photography published in BBC Good Food, Coop magazine, ASOS Magazine, and online content created for a number of brands and websites.
BBC Good Food Magazine- Content creation (October 2016- June 2018)
Food writing, food styling and general content creation for BBC Good Food Magazine. Worked as a member of the BBC Good Food food team, working across brand platforms to create and shape content for both the digital and editorial arms of the brand. Worked within the test kitchen, analysing recipes and assessing recipes provided by external chefs. Working with both stills and video content. Presenter for live online videos as well as on stage at BBC Good Food shows. (See below for reference from Cassie Best, food editor)
Chef at Lille Bakery, Copenhagen (June 2018- current)
Recipe development, bakery and kitchen work. Styling dishes for service on a daily basis, working with fresh food under tight time constraints. Gaining invaluable knowledge about working to budgets, working creatively and efficiently to create delicious dishes at speed.
Chef at Carousel, London (October 2016-current)
Freelance chef at renowned London restaurant. Working within the kitchen team to deliver set menu dinners from rotating guest chefs, as well as work to cater events held in house and on location.
Food styling assistant to Rosie Birkett (June 2015- October 2016)
Assisting and acting as a sous chef for photo shoots and in recipe development. Assisted with photo shoots for the guardian, GoodFood Magazine, various super clubs and private catering.
Chef at Industry Standard, Berlin (April 2016)
Working within the kitchen of highly regarded restaurant in Berlin. Working within all sections of the kitchen to create and serve small plates of modern European cuisine.
Patisserie intern at St Johns (October 2015- March 2016)
Working within the pastry kitchen at the Michelin starred St Johns in Clerkenwell, London. Recreating classic dishes for a daily changing dessert menu. Serving desserts at a Michelin starred standard for up to 150 covers per evening.
Delicious Magazine UK - Internship: July-August 2015
Worked on both the editorial and food team. Researched and reviewed various culinary products and services, subsequently writing features for both the magazine and website. Worked within the test kitchen, analysing potential recipes and assessing recipes provided by external chefs. Gained a depth of knowledge of the food industry and consumer behaviour within it.
BBC GoodFood Magazine- Internship: July-August 2014
Researched upcoming features, and worked on recipe development. Worked within the test kitchens and assisted food stylists with photo shoots. Worked in areas of product promotion, contacting suppliers regarding featuring chosen products in upcoming issues. Worked to tight deadlines under minimum supervision. Developed understanding of job roles and skillsets required for working within the industry.
Sainsbury’s Magazine- Internship: August 2014
Worked within the recipe development team as well as working and researching on the features desk. Proof read upcoming written articles, as well as selecting suitable photographs to accompany and compliment them. Worked within the test kitchens and assisted food stylists on photo shoots. Used creative and concise writing skills to create documents to aid editors in developing new articles.
Leiths School of Food and Wine Diploma of Food and Wine- 2015- 2016
Edinburgh University DEGREE: First class MA with Honours in Philosophy- 2011- 2015 (2013-2014 Erasmus year at Queens University, Canada)
I love to feed. I think that feeding other people is one of the greatest pleasures in life and I hope that this sentiment is apparent in the way that I cook as well as the food that I produce. I believe that cooking and eating doesn’t need to be as complex as the current wave of culinary and nutritional advice overload implies. I strive to avoid the complications, the contradictions, and the unmaintainable rules of the vast expanse of nutritional advice in our world and produce food to be shared and enjoyed. My cooking and ethos to eating embodies a few simple rules that I believe make for the most delicious and enjoyable experiences surrounding food. Eating and cooking seasonally. I’m passionate about enjoying ingredients at their peak, not only for ethical reasons, but also because dishes that combine seasonal produce form the tastiest flavor combinations. I’ve found that using seasonal ingredients makes the food that I cook and eat as delicious and nutritious as possible. Responsible sourcing. This goes hand in hand with seasonal cooking and knowing where the ingredients I cook with are from enables me to ensure their quality. I truly believe that taking time to source produce, using local ingredients as much as possible and building relationships with trustworthy suppliers is key to making the most out of the ingredients used in cooking. Often, it’s an incredible producer, or single well-sourced ingredient, that can inspire an entire dish. Keep it simple(ish). The cooking methods that I use focus on letting ingredients shine. When the quality is impeccable, we don’t need to use culinary techniques that that hugely alter the natural form ofthe ingredients to make a dish delicious. The cooking methods, flavour combinations and accompaniments I use are there to accentuate the natural flavour of the ingredients and make the dish as delicious as it can be. Taking time to eat. I believe that enjoying delicious food accompanied by conversation with friends or family is essential to happiness and serves as a therapeutic experience. It may be an Italian ethos at heart, but the notion of sharing plates and having multiple smaller courses to extend the dining experience lie at the heart of my cooking.