Alice has an exceptional and well-rounded skill set as a freelance food writer and recipe developer. Her training as a chef and the practical experience gained thereafter, coupled with in-house food editor roles and the many concurrent years she spent working as an in-demand food stylist have given her invaluable expertise. You can find a more general bio here.

Her client list as a food and recipe writer is too extensive to list here, but includes regular columns and features in The New York Times, Waitrose & Partners Food Magazine, Stella Magazine (The Sunday Telegraph) and Homes and Gardens Magazine. Other clients include Marks and Spencer, Waitrose, Tesco, Sainsburys, Red Magazine, Good Food Magazine, Olive Magazine, Delicious. Magazine, Jamie Magazine, The Telegraph, The Guardian and The Times, to name a selection.

Alice specialises in writing inspirational, plant-based recipes, but she develops a diverse range of recipes for clients and is particularly skilled in baking and patisserie, as well as Italian, Vietnamese and Thai influences. As an accomplished ghost writer of both recipes and complementary copy, Alice can adapt her style to brief. Similarly, she understands the process of developing recipes for brands with specific marketing campaigns and audiences in mind.

Contact Alice here to discuss recipe developing and food writing commissions. Follow her on Instagram here.