As well as writing for my own website, I also work as a features writer, photographer and recipe developer for other publications, specialising in vegetarian and vegan cuisine, artisan ingredients and their production processes and regional food and travel. I love telling the story behind the food and the landscape that makes it, blending travel narratives with interviews, recipes, cooking lessons and technical research.
My food lifestyle website, Delicious from scratch, features creative, vegetarian dishes and the art and science of making food from scratch. The focus is on natural, artisan ingredients and truly mouth-watering recipes made with care and happiness. All prop/food styling and editorial photography is my own. I have also completed commercial recipe briefs for several companies, including Tenderstem and Cauldron. Get in touch about sponsored recipe posts and cookbook/equipment reviews.
My website has been featured and reviewed in The Guardian, Homemade (Sainsbury’s/The Huffington Post), Good Things Magazine, BBC Easy Cook and Morrison’s Magazine, among others.
My food and travel articles focus on speciality ingredients and traditional home cooking. During a recent press trip to the Parmigiano Reggiano region of northern Italy I met the housewives of the area, reporting on their huge personalities, the luscious recipes they prepare and exactly how this special cheese is made. Last year I also covered the cheese company Shepherd’s Purse in North Yorkshire, and the family of female cheesemakers who run it.
I am an experienced interviewer and have conducted a large number of narrative interviews, speaking to the country’s most successful chefs and restaurateurs – up-and-coming personalities like Tomos Parry and Matt Abé, established talent such as Tom Aikens, Nathan Outlaw and José Pizzaro and industry legends like Oliver Peyton, Mark Hix and Frances Atkins.
As recipe developer for the luxury food website Great British Chefs, I help them respond to developing trends with targeted house recipes, as well as working on client campaigns such as Gruyère and The Japan Centre.
For recipe and ingredient articles/posts, I can cook, style and shoot beautiful photographs in my bright, sunny development kitchen and studio.
Over my time working as a professional chef in restaurants and bakeries around the world I built a strong foundation of culinary expertise, specialising in meat-free food, pastry/desserts and traditional, long-fermented pizza.
My most recent full-time kitchen job was heading the kitchen at The Artisan Pizzeria in Stockholm. In preparation for this role I completed an intensive 200-hour professional course in traditional pizza al taglio, training in Rome under master pizzaiolo, Gabriele Bonci. With this knowledge I returned to Sweden to open the restaurant for the owners, responsible for all menu creation and recipe development, dough management, staff training, kitchen design and the day-to-day running of the kitchen. I can say with complete confidence that there is no better pizza available in Stockholm (with the reviews to prove it) and the restaurant continues to go from strength to strength on the foundation that I built.
Today I keep the love of pizza alive by working with Pizza Fella – an authentic, Neapolitan, wood-fired pizza van operating in and around Leeds and Yorkshire.