Work with me
Four brands a year, properly
I take on a small number of food and kitchen brands each year — recipe development, photography, and the writing that goes around them. Small, because a partnership that gets one week of attention is worth more to both of us than six that get an afternoon.
Everything is tested and shot in the same kitchen as the rest of this site. If your product does not survive that, I will tell you before we start rather than after.
What I do
Recipe development
A recipe built around your product and tested four times, written to the same standard as everything here.
Recipe · photography · usage rights
from £900
Photography only
Styled and shot in daylight, delivered as a set of edited images sized for web and social.
12–20 images · two rounds
from £650
Sponsored post
A recipe post on this site plus the newsletter and social that goes with it, marked as a partnership.
Post · newsletter · 3 stories
from £1,400
How it works
You send a brief
What the product is, when it needs to be live, and what you want it to do. A paragraph is enough to start.
We agree the shape
Recipes, image count, where it runs and what the usage rights are, in writing, before anything is cooked.
It gets made and tested
Four tests, one shoot, one round of changes. You see the recipe before it is photographed, not after.
Selected work
Ceramics studio
Six recipes and eighteen images for an autumn tableware launch.
Olive oil importer
A harvest-season post, newsletter feature and three stories.
Cookware brand
Recipe development for a carbon-steel range, plus the how-to-season guide.
Reach
48,000
monthly readersGoogle Analytics, rolling 90-day average
21,000
newsletter subscribers44% open rate, 6% click
9 years
of archiveAround 340 tested recipes
4
partnerships a yearTwo slots left for 2027
What readers say
I cooked the Sunday lamb and then the Tuesday orzo from the leftovers, and it was the first time a cookbook has told me what to do with the rest of it.
Hannah R.Bristol
The measurements are in grams and the timings are honest. Two things I did not expect to care about this much.
Deniz A.Rotterdam
I have given four copies away. My mother rang to say the focaccia worked, which has never happened before.
Ciara M.Cork
Frequently asked
Can I use a different oven temperature?
Every recipe is written for a fan oven. Add 20°C if yours is conventional, and start checking five minutes early either way.
Can I make this ahead?
Where it is possible, the Notes under each recipe say exactly how far ahead and what changes.
What if I cannot find an ingredient?
Substitutions live in the Notes. If a recipe genuinely will not work without something, it says so before the ingredients list.
Do you take recipe requests?
Yes. Reply to the Friday email or use the contact form — requests that arrive more than once tend to get made.
Can I share these recipes?
Please link to them rather than reproducing the method. A photo and a link is always welcome.
We’d love to hear from you
Recipe questions are best left as a comment on the recipe itself, so the answer helps whoever asks next. For anything else, this reaches me directly.
Replies within two working days. Brand and collaboration enquiries, please use the Work With Me page.
