The Contributors
- Alissa Timoshkina
- Anna Higham
- Asma Khan
- Benjamina Ebuehi
- Boutheina Salem
- Dina Macki
- Esra Muslu
- Elena Silcock
- Elly Curshen
- El Kemp
- Fatma Mehmet
- Flora Shedden
- Frankie Unsworth
- Georgia Levy
- Gill Meller
- Gina Jackson
- Hasan Semay
- Ixta Belfrage
- Jeremy Lee
- Jessica Elliott Dennison
- Jemima Jones & Lucy Carr-Ellison
- Joe Woodhouse
- Jodie Nixon
- Julie Lin
- Kylee Newton
- Lauren Lovatt
- Letitia Ann Clark
- Bitter Lemon
- Melek Erdal
- Melissa Hemsley
- Merlin Labron-Johnson
- Michelle Eshkeri
- Milly Kenny-Ryder
- Nicola Lamb
- Noor Murad
- Nuno Mendes
- Olia Hercules
- Olivia Cavalli Williamson
- Pamela Yung
- Ravinder Bhogal
- Ravneet Gill
- The Rangoon Sisters
- Riaz Phillips
- Sami Tamimi
- Sarit Packer & Itamar Srulovich
- Sabrina Ghayour
- Safia Shakarchi
- Sonali Shah
- Tara Wigley
- Thomasina Miers
- Yoko Nakada
- Yotam Ottolenghi
Originally from Russia, Alissa has lived in the UK since the late 1990s, making London home and a place of infinite inspiration. After studying film history and gaining a PhD in the field of Soviet Holocaust cinema, she launched her hugely popular KinoVino supper club in 2014. She released her debut cookbook Salt & Time in 2019, and launched her podcast MotherFood to advocate for maternal wellbeing through nutrition.
Going from Gramercy Tavern in New York to Lyle’s, Flor and The River Café in London, Anna has spent her career working in some of the world’s best restaurants. She is undoubtedly one of the most exciting pastry chefs in today’s British food scene and released her beautiful first cookbook, The Last Bite in May 2022.
Founder of Darjeeling Express, Asma originally trained as a lawyer but as soon as she began hosting supper clubs, they became a critically acclaimed pop-up that later led to her restaurant. You might also recognise her from Netflix’s Chef’s Table, where she appeared on as the first British chef. Now her all-female led restaurant is one you need to book months in advance for.
Benjamina is a London based baker, food stylist and recipe writer. Having appeared on The Great British Bake Off as a quarter finalist in 2016, she now works within the food industry developing modern and exciting recipes with a minimal, uncluttered approach to her baking & styling. View more recipes by Benji here.
Boutheina Salem celebrates her Tunisian heritage to with family recipes perfected and passed down by her ancestors – from mechouia to brik, she is playing a key role in sharing Tunisian’s culinary heritage within the London food scene. In October 2022 she held a two night residency at 180 Corner inspired by ‘Oula’, an ancient, seasonal practice when women from the same family or neighbourhood gather to craft spices, harissa, sun-dried tomatoes, cous-cous and grains.
Born and raised in the UK to an Omani & Zanzibari family, Dina has constantly been surrounded by an eclectic mix of food. Her cooking is heavily influenced by her Middle Eastern background and particularly by Oman’s geographical position along with it’s maritime history, allowing Dina to combine the best of Asian spices, with the colours of Iran, home comforts of the Middle East & Africa along with the delicate touch of the West. Alongside this Dina’s British upbringing with her travels reflects a lot within her hybrid creations.
Esra Muslu first came to London when she was 18 to study, but later left to do a degree in Culinary Arts in Melbourne, Australia. She returned many years later, having headed up Soho House Istanbul and coming to London for a role at Shoreditch House, followed by head chef at Ottolenghi in Spitalfields. Just recently, she launched her own restaurant Zahter on London’s Carnaby Street.
Food writer, stylist and recipe developer Elena began her career at BBC Good Food, before later moving to Copenhagen to spend time working at Lille Bakery. After coming back to London, she launched her newsletter You Bring The Wine alongside photographer Chloe Hardwick, filled with bright, seasonal, deliciously creative recipes.
@elenasilcock
www.elenasilcock.com
Elly Curshen, better known as Elly Pear (after her Bristol café, The Pear Cafe 2006-2018) and Sunday Times bestselling author, is passionate about reducing food waste, encouraging people to cook from scratch and try new things. Her bright, inventive, meat free cooking is influenced by world cuisine but always with an eye on the local greengrocers.
El Kemp runs East London catering company Kemp Kitchen, specialising in beautiful and delicious food that follows the seasons. Every summer El runs retreats in the West Country where she is from, cooking local seasonal produce over fire. El is a keen forager and loves the connection between nature and food. El also works as a recipe writer and food stylist.
Fatma was born and raised in North London to a Turkish Cypriot family where she learnt most of her cooking and found her love for food. A diagnosis of a chronic health condition meant that Fatma couldn’t take up work in a professional kitchen so instead she has focused on creating beautifully styled food at home with humble ingredients. Since 2020 she has grown her following on Instagram and has been working with brands to create delicious dishes. More recently, Fatma has been made a creator on an online culinary platform to showcase her home-cooking.
Based in Dunkeld in the Scottish Highlands, Flora runs her bakery Aran and its little sister store Lòn. She has published two cookbooks, with her most recent book Aran featuring recipes for the beautiful, seasonal sweet and savoury bakes on offer at the bakery.
Her understated and delicate style is instantly recognisable, and her Instagram account is definitely worth a follow.
Frankie Unsworth is a professional food stylist and writer. Having trained in pâtisserie at Le Cordon Bleu in Paris, she now styles food and props for photography shoots. The New Art of Cooking is her first book.
Georgia Levy is a recipe developer, food writer and consultant whose upbringing in rural Oxfordshire revolved around two questions: what are you reading, and what’s for dinner? With a mother determined to grow her own and a seasoned food writer for a father, pursuing the union between food and words was Georgia’s natural calling. Her cooking is exactly what you want to be doing in your kitchen, with good, seasonal, simple recipes. Her first cookbook, Let’s Do Lunch, will be published in September 2022.
Gill Meller is a chef, award-winning food writer, food stylist and cookery teacher with a seasonal cooking philosophy. You may know him from his close work with Hugh Fearnley-Whittingstall and River Cottage, and his appearances on the celebrated Channel 4 series. His recipes make the most of the season’s best produce, working with nature to create flavourful, beautiful food.
@gillmeller
www.gillmeller.com
Gina was born and raised in London, and thanks to her parents, has always had a strong appreciation for food and travel. She started documenting her travels and foodie adventures whilst studying at Cambridge. In her spare time, Gina is always trying out new restaurants in the city, or jumping on a train to explore the rest of the UK on weekends.
Hasan Semay is a half Turkish Cypriot half British chef, YouTube and Instagram sensation, as well as a self-confessed “proper North Londoner”. His relaxed and informative approach to cooking without pretentiousness has won him legions of fans over on his YouTube platform, Sunday Sessions.
Having spent her childhood immersed in the flavours of Brazil, Mexico and Italy, there was no doubt that Ixta’s own cooking was going to be a celebration of the three — bold, flavourful and ‘fusion’ in a way unique to her. Although she only fell into cooking professionally in her twenties, Ixta quickly found a home working in the kitchen’s at Ottolenghi, working her way up to the test kitchen and soon after, co-writing one of Ottolenghi’s most revered books, Flavour.
@ixta.belfrage
Originally from Dundee, Scotland, Jeremy Lee is Chef Proprietor of the Soho institution Quo Vadis. Coming from a family with home cooking at its core, Jeremy was taught the mysteries of finding good produce through good shopping. Having been brought up in this way, Jeremy applies this to his cooking still today – it is bright, fresh and quintessentially British in a manner most modern.
Raised in London by hungry and adventurous parents, Jess has always been obsessed with good food and simple cooking. Her route into having a food career has been self-taught and pretty unconventional. After working in food marketing and product development and as a freelance food stylist, Jess opened Elliott’s in Edinburgh as an excuse to make feeding people and sharing recipes her main job.
@foodjess
www.elliotsedinburgh.com
Lucy & Jemima first met in 2010 whilst working in the fashion industry in New York, before starting their own catering company back in London, working with clients such as Versace, Stella McCartney and Vogue. In 2018, they published their first cookbook A Love of Eating and just a year later opened their restaurant Wild by Tart.
Joe Woodhouse started off his career as a food photography, but his vibrant, colourful and flavourful dishes, shared online daily, grew him a following that loved his recipes as much as his photography. In 2022, he released his debut cookbook Your Daily Veg, celebrating seasonal produce and putting vegetables at the centre of the table throughout the year.
A food stylist and recipe developer based in London, Jodie Nixon’s food is fun, full of colour and her recipes are just what you feel like cooking — she manages to create a crazy amount of flavour from simple store cupboard ingredients, and she is definitely one to watch.
Former MasterChef contestant Julie has always found inspiration for her cooking in the Malaysian food of her mother and grandmother. She has taken that love for her family cooking and her passion for traditional eateries to create two of her own restaurants in her hometown of Glasgow — Malaysian street food café Julie’s Kopitam and South East Asian kitchen & cocktail bar Ga Ga.
Kylee Newton is a preserver, cook, writer and educator. She was the founder and owner of the preserving company Newton & Pott, a London based brand dedicated to the art of making handmade, small-batch jams, pickles, chutneys and ferments.
Newton & Pott products were sold at her weekly Saturday stall on Hackney’s Broadway Market but also in Harrods, Selfridges, Harvey Nichols and many delis and specialist food halls and shops throughout the UK and Europe.
Lauren Lovatt is plant-based chef and the founder of the Plant Academy in London. She is the woman behind Feed Your Mind Candy, a project dedicated to inspiring better mental health through food and will be releasing her first book, Mind Food, in early 2022.
Letitia Clark was born in Devon. After graduating with a degree and masters in English Literature she went on to complete a diploma at Leith’s School of Food and Wine. She spent several years working in professional kitchens (Ellory, The Dock Kitchen & Spring) before moving to Sardinia in 2017 and beginning to write abut food as well as cooking it.
Her first book, Bitter Honey, was published in 2020, and her second book, La Vita e Dolce, will be published this June. She also paints & illustrates in watercolours.
Food writer & photographer duo Lily Gjertsen and Leo Harris run Bitter Lemon, a recipe website focused on simple, delicious vegetarian cooking. Together they develop, test and photograph every recipe they share, using fresh seasonal ingredients and pantry staples, so it’s exactly the easy and delicious kind of cooking you want after a long day at work.
Istanbul born Kurdish chef Melek grew up around the vibrant immigrant community of North and East London. Inspired by the food of her roots and upbringing, and the way it emboldens and brings together communities, Melek opened her own cafe in 2013, and has since moved onto teaching and writing about food, culture and identity. Melek is an advocate for food as a form of connection and preserving identity and history; food as the most resilient form of language.
Melissa Hemsley is one-half of the Hemsleys, the bestselling authors of The Art of Eating Well and Good + Simple with a London café HEMSLEY + HEMSLEY at Selfridges in London. Her first solo bestseller, Eat Happy, focussed on fast, delicious 30-minute recipes for busy nights in 2018.
Melissa champions fuss-free, big-flavoured food and shows how anyone can enjoying cooking affordable, healthy recipes.
Merlin Labron-Johnson is chef-patron of Osip in Bruton, Somerset, which in 2021 was awarded a Michelin star.
His farm-to-table cooking philosophy informs the restaurant’s ever-changing menu, with each dish being created using local produce from its allotment and garden space and Merlin creating each dish according to which ingredients are available that day.
A self-taught baker, Michelle would make bread at home for her family in North London and so she decided to turn it into a business of her own. She published her first cookbook Modern Sourdough in 2019 which features recipes not only for her trademark loaves of the good stuff, but also sourdough pastry and other innovative ways to use a sourdough starter (think sourdough cheese scones).
Milly Kenny-Ryder is a freelance travel writer and food photographer in London. She is the editor of www.thoroughlymodernmilly.com and she writes travel guides with her company Weekend Journals. Milly offers bespoke social media consultancy and unique content creation for brands wishing to grow their online presence.
Nicola Lamb is a pastry chef, recipe developer and pastry consultant based in London. She co-founded PUFF bakery, the pop-up and online baking school that kept us going throughout lockdown in 2020, and has recently launched her weekly newsletter Kitchen Projects.
Noor Murad is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She has since developed recipes for the books Falastin and Ottolenghi FLAVOUR, as well as for Ottolenghi’s Masterclass series and other online Ottolenghi publications. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian and Indian flavours making a prominent appearance in her recipes.
@noorishbynoor
Born and raised in Lisbon, Nuno Mendes combines his first-hand experience from his family’s farm in the Alentejo with unique ingredients and innovative techniques garnered during his travels to creative immersive dining experiences, both in London and Lisbon. He has firmly made his mark on both cities food scenes, and most recently, in March 2022, Nuno opened his latest restaurant project Lisboeta on London’s Charlotte Street.
Olia Hercules was born in the south of Ukraine in 1984, and spent most of her childhood in Cyprus. After moving to the UK and working as a chef in restaurants such as Ottolenghi, she published Mamushka, a cookbook that celebrates her family recipes, from Ukraine and Moldova to Azerbaijan and Uzbekistan. She has since published two more cookbooks, championing the culinary traditions of her homeland and surrounding, lesser known cultures.
Olivia Cavalli-Williamson is a freelance chef, food stylist and writer whose family roots lie in Emilia Romagna in Italy. She first learnt to make pasta from her Nonna who would watch over like a hawk until she got it just right. Having recently undertaken the chef residency programme at Villa Lena in Tuscany, she is now focusing on teaching Italian cooking classes back in London.
From stints in Michelin starred restaurants around Europe, opening her own restaurant Semilla in New York’s Brooklyn in 2014, and most recently to heading up the kitchen at London’s beloved Flor, Pamela has made her mark on food industries across continents. She puts flavour and environmental sustainability and the producers supplying her ingredients at the heart of her cooking, wherever in the world she may be.
Born in Kenya, to Indian parents, Ravinder Bhogal’s food is inspired by her mixed heritage and the UK’s diverse immigrant culture. Ravinder is a journalist, chef and restaurateur. Her debut restaurant, Jikoni, was ranked 56th in the UK by the National Restaurant Awards within 7 months of opening. Her second cookbook Jikoni Proudly Inauthentic Recipes from an Immigrant Kitchen was published in July 2020.
Ravneet Gill has worked as a pastry chef in restaurants all over London – most notably, St. JOHN, Llewelyn’s, Black Axe Mangal and Wild by Tart. She is the founder of Countertalk, a platform designed to help connect chefs and promote healthy work environments in the hospitality industry.
Emily & Amy Chung, otherwise known as The Rangoon Sisters, are home cooks and junior doctors who started their sell-out supper clubs back in 2013. Telling the stories of their Burmese heritage, from family recipes to snacks from street food stalls, their supper clubs then turned into their first cookbook The Rangoon Sisters in 2020.
Growing up in London and now living in Berlin, food writer & photographer Riaz Phillips is a powerful voice of representation of diversity in the UK food community. His first book Belly Full aimed to fill the gap on Afro-Caribbean cooking in the UK, documenting Caribbean and African food spots across the country. His second West Winds focuses on exploring the heritage, history and cuisine of his homeland Jamaica.
Sami is one of the original members of the Ottolenghi family, founding the popular restaurant group alongside Yotam back in 2002. Together they have been celebrating the powerful flavours and rich food stories of the Middle East through their delis and cookbooks, and in 2020, Sami published his own homage to his homeland in his cookbook Falastin, alongside co-author Tara Wigley.
You’ll know Sarit Packer and Itamar Srulovich as the faces behind Honey & Co, the Middle Eastern restaurant they opened on Warren Street in 2012. Their restaurant Honey & Smoke and deli Honey & Spice came not long after.
Sabrina Ghayour is an Iranian-born, self-taught home cook turned chef, cookery teacher and food writer. She made her name hosting the hugely popular ‘Sabrina’s Kitchen’supper club in London,specializing in Persian and Middle Eastern flavours, and went
on to be named the Observer’s Rising Star in Food. Her award-winning debut, Persiana, is a worldwide bestseller, and her follow-ups Sirocco, Feasts, Bazaar and Simply were all Sunday Times bestsellers.
www.sabrinaghayour.com
@sabrinaghayour
Safia is a food writer, photographer & consultant, and the founder of Another Pantry, having launched the platform in February 2022 after spending the pandemic mostly in her kitchen. A firm believer in the power of cooking with the seasons for ourselves, those around us and ultimately for our planet, her cooking champions the changing flavours throughout the year. Having originally trained as a pastry chef, most of her recipes will be on the sweeter side, often bringing in her love of Middle Eastern flavours too.
www.dearsafia.com
@dearsafia
With a focus on local, seasonal ingredients and a true love for how food can help us, our community and our environment, Thomasina’s recipes are not only full entirely of colour and flavour, but that also have a conscious. Having lived and travelled around mega-diverse Mexico, her food is inspired by the flavours of the country fused with British ingredients. The former MasterChef winner and founder of Mexican street food restaurant Wahaca has written many beautiful cookbooks, and continues to advocate for access to better, good quality food.
Yoko’s love for Japanese cooking started decades ago when she’d help her mama and obachan (grandma) make dinner for the family. Both brilliant cooks, Yoko has learnt so many family recipes which she shares both in her recipe boxes, her blog and social media. Eating seasonally is at the heart of Japanese cooking which makes her food a great fit to the Another Pantry community!
Yotam Ottolenghi is the restauranteur and chef-patron of five Ottolenghi delis, as well as the NOPI and ROVI restaurants. You might know him for his colourful, vibrant and incredibly flavourful Middle Eastern inspired dishes, and for the fluffy meringues in his deli windows. His food is the kind you’ll keep coming back from, and together with his team at the Ottolenghi Test Kitchen, they continue to produce exciting, entertaining and delicious content.
www.ottolenghi.co.uk
@ottolenghi