I have 17 years experience in the food industry, starting out in Michelin 2* Winteringham Fields and various other hospitality businesses, before moving into retail in 2007. I've worked for producers and retailers of all sizes, including significant experience within home delivery, and latterly spent five years in the meat industry – first as Creative Food Director at the Ginger Pig, then as a Product Developer for M&S. I founded We Only Want Nice Things in 2016 - here's a flavour of the work I've done since.

  GINGER PIG: website content and home delivery advice   One of the UK's most well and widely regarded meat businesses, I worked with the Ginger Pig to help create their new home delivery service, as well as provide content and structure for a complete overhaul of the website. Project scope included creating terms and conditions and legal info, product information, recipe content and company history as well as guidance on home delivery best practice.

GINGER PIG: website content and home delivery advice

One of the UK's most well and widely regarded meat businesses, I worked with the Ginger Pig to help create their new home delivery service, as well as provide content and structure for a complete overhaul of the website. Project scope included creating terms and conditions and legal info, product information, recipe content and company history as well as guidance on home delivery best practice.

  WORLD OF ZING: product development   World of Zing is a brilliant young company creating market-leading bottled cocktails, spice mixes and chilli sauce. For them I created four chilli sauces and one chilli oil, devised from scratch with and for World of Zing's founder Pritesh Mody, handling recipe development, supplier search and factory assessment for World of Zing. 

WORLD OF ZING: product development

World of Zing is a brilliant young company creating market-leading bottled cocktails, spice mixes and chilli sauce. For them I created four chilli sauces and one chilli oil, devised from scratch with and for World of Zing's founder Pritesh Mody, handling recipe development, supplier search and factory assessment for World of Zing. 

  SMITH & VILLAGE: copywriting   'OH COME GRAB A PLATEFUL' is the 20-page brochure created by Smith & Village for Booths to promote their 2017 Christmas range. The brochure represented Booths' first foray into above-the-line advertising, and so copy and tone were vitally important. With the brilliant direction from S&V, I created all of the copy for this asset, bringing to life the Booths brand and introducing the key Christmas products and categories. 

SMITH & VILLAGE: copywriting

'OH COME GRAB A PLATEFUL' is the 20-page brochure created by Smith & Village for Booths to promote their 2017 Christmas range. The brochure represented Booths' first foray into above-the-line advertising, and so copy and tone were vitally important. With the brilliant direction from S&V, I created all of the copy for this asset, bringing to life the Booths brand and introducing the key Christmas products and categories. 

 
  JONATHAN NORRIS FISHMONGER: website   Jonathan owns and runs three brilliant London fishmongers, and needed a simple website to help people find him. For him I created exactly that, writing the copy and handling all design and  technical elements. To keep photography costs down, we used images from his Instagram account, and negotiated permission from East London artist, Eleanor Crow, to use her wonderful drawing. 

JONATHAN NORRIS FISHMONGER: website

Jonathan owns and runs three brilliant London fishmongers, and needed a simple website to help people find him. For him I created exactly that, writing the copy and handling all design and  technical elements. To keep photography costs down, we used images from his Instagram account, and negotiated permission from East London artist, Eleanor Crow, to use her wonderful drawing. 

  EATEN ALIVE: strategic support   Eaten Alive is an exciting and relatively new raw fermented food producer making fantastic kimchi, 'krauts and chilli sauce. I provide ongoing strategic support and project management to help grow and strengthen their business. 

EATEN ALIVE: strategic support

Eaten Alive is an exciting and relatively new raw fermented food producer making fantastic kimchi, 'krauts and chilli sauce. I provide ongoing strategic support and project management to help grow and strengthen their business. 

  LINA STORES: product strategy and marketing support   Soho's oldest Italian deli, Lina Stores is a London food institution. We worked together from May to December 2017 to implement sensible range strategy, reducing the number of product lines from 1,400 to around 700. I helped to devise their 2017 range of Christmas hampers, and created and implemented their Q3 digital campaign of 10 newsletters. 

LINA STORES: product strategy and marketing support

Soho's oldest Italian deli, Lina Stores is a London food institution. We worked together from May to December 2017 to implement sensible range strategy, reducing the number of product lines from 1,400 to around 700. I helped to devise their 2017 range of Christmas hampers, and created and implemented their Q3 digital campaign of 10 newsletters. 

  DESIGN MAHROTRI: inspiration workshops and scoping   Design Mahrotri is a restaurant consultancy with expertise covering all aspects from concept and space design to building a financial plan. I work with DM on an occasional basis, providing creative workshops for their clients (such as The Oxford Artisan Distillery) as well as scoping/research documents to challenge and define new restaurant concepts.

DESIGN MAHROTRI: inspiration workshops and scoping

Design Mahrotri is a restaurant consultancy with expertise covering all aspects from concept and space design to building a financial plan. I work with DM on an occasional basis, providing creative workshops for their clients (such as The Oxford Artisan Distillery) as well as scoping/research documents to challenge and define new restaurant concepts.

  GREAT BRITISH CHEFS: research   The Foodie White Paper is the result of the the UK's biggest ever survey on what Britain's foodies are cooking, how they're cooking it and the kit in their kitchens. I worked with GBC to define the survey questions, extrapolate key and interesting facts from the data and write up some elements of the end paper. 

GREAT BRITISH CHEFS: research

The Foodie White Paper is the result of the the UK's biggest ever survey on what Britain's foodies are cooking, how they're cooking it and the kit in their kitchens. I worked with GBC to define the survey questions, extrapolate key and interesting facts from the data and write up some elements of the end paper.