Work

I develop, test and write recipes for cookbooks, taking ideas from an initial concept through to polished, publication-ready recipes.

I love the process of turning an idea into something that genuinely works in the kitchen and gets people trying new things. I develop recipes with flavour, practically and with the home cook in mind, testing and refining each one to make sure the method is clear, the measurements are accurate and the results are reliable.

I can work from an existing brief or develop ideas from scratch, and I'm experienced in working collaboratively with authors, editors, publishers, food stylists and wider teams.

• Original recipe development and concept creation
• Recipe testing and refinement
• Precise measurements, timings and methods
• Consistent recipe formatting and terminology
• Collaboration with authors, editors, publishers, food stylists and food teams
• Introductory copy and recipe titles
• Ingredient research and sourcing
• Multiple rounds of testing when required

I develop recipes and food features for print and digital publications, from responding to editorial briefs to creating original, seasonal ideas and writing finished content.

• Recipe development and testing
• Regular and monthly recipe contributions
• Seasonal and themed recipe features
• Product specific, 5 ingredient, always working to editorial briefs and publication styles
• Recipe writing, developing, editing and refinement
• Recipe titles and supporting copy
• Researching food trends, ingredients and seasonal ideas

I work closely with chefs to translate their professional recipes into clear, practical recipes for the home cook.

This means taking recipes as they are created in a professional kitchen and adapting them for a cookbook audience - scaling quantities, replacing specialist equipment, finding workable alternatives to professional techniques and standardising chefs' terminology and kitchen jargon so that instructions are clear and accessible to the reader.

I work carefully to retain the chef's original recipe, knowledge and style while making sure every detail makes sense in a home kitchen. Testing and problem-solving are an important part of the process, helping me find the most reliable way for a home cook to achieve the intended result.

• Translating professional recipes for the home cook
• Scaling recipes and quantities accurately
• Adapting commercial equipment and professional techniques
• Finding practical alternatives for home kitchens
• Standardising chef terminology and kitchen jargon
• Clarifying methods and instructions
• Testing and troubleshooting recipes
• Maintaining the chef's original intention and voice
• Ensuring recipes are consistent, accessible and publication-ready