I founded a.w.i.p as a creative food studio after more than 15 years working as a chef and recipe developer. I’ve written for cookbooks, online media, meal kits and more. My recipes have reached millions of people around the world. Whether I’m writing, presenting on camera or serving plates, I try to bring a calm, confident voice to food – bringing a sense of ease, clarity, and quiet excitement to cooking.

The foundation of a.w.i.p is recipe development – for brands, founders, and creative teams. That means creating recipes that are practical, flavourful, and well-considered, while working to briefs, meeting cost targets, and navigating dietary needs. My approach is hands-on and collaborative, with an emphasis on real food and smart, approachable technique that helps customers recreate great dishes with ease.

Some recipes are made to a brief. Others are just made. Aside from client work, I cook, photograph, and film whatever I’m curious about – ideas that might turn into content, recipes, or events, or might stay as notes in a sketchbook. 

The a.w.i.p supper club is the natural extension of what’s happening in the studio – serving dishes straight from the development kitchen. It’s where ideas are tested, tweaked, and brought to life for real people, in real time. Every menu is unique – a snapshot of what I’m exploring and enjoying in the moment. The food is generous, seasonal, and always changing. Nothing is fixed. The same dish is rarely served twice.

a.w.i.p stands for a work in progress – a celebration of creativity, curiosity, and cooking in motion. Whether it’s a recipe written for a global audience or a one-night-only plate served at the kitchen table, it’s all a work in progress – and that’s the point.