Recipe development.
The superpower of marketing. A recipe flips the script: most content asks somebody to look at your product. A recipe inspires them to cook with it. That one change is worth more than a bigger budget.
What it buys you
Watch time. A recipe holds somebody for minutes. A product shot gets a second and a half.
Your product in frame the whole way through, doing its actual job, without one pushy line.
And people keep it. Nobody saves an advert. Everybody saves a recipe they genuinely want to cook.
Your product stops being a thing on a shelf
A sauce brand does not need another bottle on a white background. It needs to show where the sauce goes, and how to run a barbecue around it. A beans brand needs the dish the beans end up in. That is the unfair advantage: your product becomes part of somebody's dinner. And when a trend takes off, this is how you jump on it with your own twist, at recipe speed.
Your product is the hero. Or the partner.
Both are deliberate, and it changes how the whole thing is shot. Hero: the dish exists because of your product. Partner: your product is what makes the dish work. I pick that with you before anything is cooked, because it decides the recipe, not just the picture.
What you get
Development, testing, costing, the written method with timings and a shopping list, then styled, shot and filmed by the same person who created it. One head, zero handovers.
If a job needs a dedicated food stylist or an assistant on the day, I tell you before we book and price it separately.
A single recipe is the entry point. Most brands build a set, and the bigger version is a full day built around your product. You can solve a season's worth of content in one day.
I have consulted for multiple brands as a development chef, building the food and the marketing offer at the same time, so the recipe and the campaign never pull apart.
And I wrote the book: Cook Smart, secrets of a royal private chef. Nutritionist approved, built to maximise flavour and nutrition.
“...impressed with his vast experience with authentic Mediterranean cuisine, his knowledge of flavours...”
Bernadette Keogh, Registered Nutritional Therapist. Her full recommendation is on the About page.
The questions I get asked
Is it exclusive to us? The usage licence is agreed per project and written down before the shoot. I retain copyright as the author.
Do you cook our actual product? Yes. Your product, tested until it works in a home kitchen and not just under my lights.
The proof
Properoni: twelve branded recipes, still live on their site five years later. That is what a recipe does that a campaign cannot. It never stops.
The aim is simple and it is hard to fake: a proper recipe, packed with flavour, that shows people they can do something genuinely cool with your product. If they can see it and feel it, they can imagine cooking it themselves.
Got a product that becomes a dish? Take two minutes and get in touch.
Not sure yet? Two minutes, five questions.
One head, start to finish
The food development, the production and the creative assets all come from the same person in charge. Nobody is briefing three people who have never met, and nothing gets lost between them. It is the convenient way to buy it, and it is the reason the result is stronger.
Where to next
Related work.
See the case studies
A year and a half of their content.
Purezza, plant-based Italian and the UK's first vegan pizzeria. Camden, Brighton and Manchester. Monthly content across three restaurants: Instagram, the delivery platforms, the newsletter, and their brand-to-brand collaborations. Built for their audience: Gen Z, three quarters women.
A mini art department, inside a Park Royal patty factory.
Port Royal Patties, Jamaican patty and pie manufacturer in Park Royal. Supplies Asda, Morrisons and Tesco. Over a year of work together, across multiple shoots.
One look, everywhere they are found.
Red Dog Saloon, Shoreditch-based Texas-style barbecue group, multiple sites, multiple cities. Over a year, half a dozen shoots. Big bite, big flavour, the food as it actually is.