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About Good Food
Good Food has been the home cooks’ choice for over 35 years. It’s the UK’s most popular food media brand with goodfood.com reaching over 50 million users.
Good Food is proud owner of the UK’s number one food website; a brilliant app, the UK's market-leading food magazine and digital edition; the UK’s largest food event – Good Food Show – and a hugely successful series of cookbooks. You can also learn with us and enjoy storytelling and recipes in our podcasts.
Every recipe published by Good Food is thoroughly tested by the recipe development team. The brand offers more than just trusted recipe content; Good Food is the go-to destination for everything to do with food including health, meal planning, smart budgeting, family, drinks and reviews. Whether you’re looking for healthy recipes, how-to cook advice, kitchen gadget reviews, easy family recipes, budget meal plans and shopping lists, the latest foodie travel inspiration or the perfect recipe for dinner tonight, we’re here to help.
Find us on social media:
Instagram: @goodfoodeveryday
Facebook: Good Food
TikTok: @goodfood
Meet the team
We’re an experienced team of food journalists, recipe developers, chefs, video creators and podcasters. Our regular celebrity chef contributors include Tom Kerridge, Nadiya Hussain, legendary food writer and cookery judge Mary Berry, family cooking specialist Claire Thomson, plus many more.
Lily Barclay, Content director
Lily previously held the roles of senior writer, family editor and editor for Good Food. She has written extensively on all areas surrounding family food and children's health. She was named Editor of the Year at the 2022 PPA Awards for her work on goodfood.com and olivemagazine.com. Read more about Lily
Lulu Grimes, Head of brand trust
Lulu has wide experience in food editorial, working on titles such as olive magazine, Food and Travel and Sainsbury's Magazine. Previously, she worked as a food editor for Murdoch books in Sydney on a series of internationally published food and travel books. Read more about Lulu
Natalie Hardwick, Head of multimedia operations
Nat is head of multimedia operations at Good Food, working across video, the top-rated Good Food app and our new sub-brand Good Health. She started her career as a music journalist before moving into food writing in 2011. She has written for The Guardian, Vice and New Statesman among others. Nat has held various staff positions at Good Food, including writer, features editor, reviews and e-commerce editor and editor. Read more about Natalie
Alex Crossley, Digital growth lead
Alex is digital growth lead for both GoodFood.com and our sister publication olive magazine. She has held various staff positions across both publications, including digital editor at olive. Alex achieved a distinction in WSET (Wine and Spirit Education Trust) Level 2 Awards in Wines and Spirits, and studied French and Spanish at University of Bath.
Tamarah Green, Digital editor
Tamarah is the digital editor of GoodFood.com, overseeing the day-to-day running of our category-leading recipe website. Tamarah has worked in digital publishing for over five years, having held various audience development roles for sister publications BBC Gardeners' World and olive magazines.
Keith Kendrick, Group magazines editor
Keith spent his early career writing for evening newspapers on a diverse range of lifestyle topics, as well as developing his own food blog. Read more about Keith
Janine Ratcliffe, Deputy magazines editor
As well as being deputy magazines editor, Janine is the host of the award-winning weekly olive magazine podcast. Read more about Janine
Cassie Best, Head of food
Cassie trained as a chef at Leiths School of Food and Wine, where she won a place on an internship scheme run with Good Food. In the time she has been working at Good Food she has created many recipes, with baking being her main passion. Read more about Cassie
Anna Glover, Head of video
Anna is a recipe writer and food stylist and has worked on food magazines for over seven years. She loves whipping up new creations with well-known ingredients to create easily accessible recipes that everyone can make. Read more about Anna
Barney Desmazery, Skills and shows editor
As the longest standing member of the cookery team, skills and shows editor Barney has written, developed and tested thousands of recipes for Good Food. He started his career as a chef and during his time at Good Food he's worked alongside practically every British celebrity chef of the last decade. Read more about Barney
Samuel Goldsmith, Senior food editor and podcast editor
Samuel has over 10 years’ experience working in the food and drink industry. After teaching food and nutrition in secondary schools, Samuel moved into food journalism. He first worked as a freelance food writer and food stylist and then in magazine editorial. Samuel is also currently Vice Chair of the Guild of Food Writers. Read more about Samuel
Ailsa Burt, Food editor and test kitchen manager
Ailsa graduated from Leith’s School of Food and Wine in 2014 and had previously worked in restaurants before moving into food writing. She has array of experience in recipe development from meal kits to editorial as she also spent a few years developing recipes in Canada for a meal kit company. Read more about Ailsa.
Helena Busiakiewicz, Food content producer
Helena manages the Good Food test kitchen where she oversees all the recipe testing for the magazine and website as well writing and developing her own. Before coming to Good Food Helena trained as a chef, worked in restaurants, taught cooking in prisons, and worked as a home economist and food stylist, including backstage at the Good Food show. Read more about Helena.
Emma Hartfield, Health Editor
Emma Hartfield has 24 years of experience on health and food titles, including previous roles as Health Editor for Boots and producing magazines and video for Co-op, Morrisons and Waitrose. She believes eating healthy food should be easy, tasty and enjoyable for the whole family. Read more about Emma.
Isabella Keeling, deputy health editor
After starting her career at consumer food magazines, Issie went on to write for a number of health and nutrition brands. She has a degree in English Language and Linguistics and a passion for words. She’s responsible for looking after health content for Good Food, including the bi-monthly Health Edit. Read more about Isabella.
Lucy Roxburgh, Digital commissioning editor
Lucy is our digital commissioning editor, working with internal and external talent to publish everything from important health advice to fun foodie listicles. She previously held staff positions as the reviews and e-commerce editor. Before joining the team, Lucy trained at Leiths and worked as a private chef and digital editor. She also co-ordinates our Christmas, Easter and Summer Taste Awards. Read more about Lucy
Anya Gilbert, Reviews and e-commerce editor – appliances and kit
Anya is reviews editor and oversees equipment and appliance content. Formally Senior Digital Reviews Writer, she's an experienced product tester, rigorous at putting products through their paces with the mission to bring readers impartial advice on what’s actually worth their money. Read more about Anya.
Lydia Anderson, Reviews and e-commerce editor
Lydia is reviews editor on Good Food. She has a wealth of writing and reviewing experience across a range of titles, including Good Food, olive, Gardeners' World and more. She previously managed testing across Immediate Media's kitchen, household and gardening brands. She writes about a range of kitchen appliances, kit and tools, with a particular focus on baking and bakeware. She also writes about food and drink, and curates gift guides.
Helen Salter, Digital writer
Before joining Good Food and olive, Helen was a freelance journalist and worked on the editorial team at Leiths School of Food and Wine. Read more about Helen
Emily Marten, Content producer
Emily worked in editorial roles in France and New Zealand before returning home to London after the pandemic. Previous to joining Good Food, she worked for a charity to provide free, sit-down meals for local communities using surplus food. She has completed the Plant-Based Essential Cooking Certificate at Leiths School of Food & Wine. Read more about Emily.
Our promise
Recipes that work
We test our recipes thoroughly to ensure they work for you, we use domestic ovens, freezers and appliances that replicate a home kitchen.
Basic store cupboard ingredients, like salt, pepper and water aren’t included in the ingredients list unless they are required in amounts more than 1 tsp.
We use standard measuring spoons for accuracy, especially for things like spices, yeast and salt.
Sustainability
Where possible, we use humanely reared and certified British meats, poultry and eggs, wild game and sustainably sourced seafood. This includes canned items.
We try to give weights for average pack sizes in many instances, there are few universal pack sizes so shopping requires some adjustment on your part, a little less or a little more of an ingredient like herbs will not ruin a recipe, nor will a few extra grams in a tin or an extra 25g meat.
To avoid waste, we suggest how to use any leftovers you may have from our recipes, or how to store them to prolong their life.
We only recommend peeling vegetable if we feel it necessary to the recipe outcome, otherwise we leave it to you. We give recipes for using up veg peeling on this website.
We try to avoid using plastic. This includes the use of plastic wrap. You’ll find instructions to wrap or cover, but we won’t specify what to use unless it is vital to the recipe.
We try to avoid using kitchen paper where possible.
When we use foil or baking parchment, we try to reuse it, if possible, both can be washed several times.
Food safety
Eggs carrying the British Lion mark guarantee that all hens are vaccinated against salmonella. Advice on the safety of eating raw eggs changes to refer to the FSA if you are unsure.
Helping you to eat well
Our BANT-registered nutritionist analyses our recipes on a per-serving basis, not
including optional serving suggestions. You can compare these amounts with the Reference Intake (RI), the official recommended amount an adult should consume daily:
Energy 2,000 kcals,
Protein 50g, Carbohydrates 260g, Fat 70g,
Saturates 20g, Sugar 90g, Salt 6g (RIs for total fat, saturates, sugar and salt are the maximum daily amounts).
Healthy recipes are checked to ensure they have a low amount of saturated fat, sugar and salt per 100g, equivalent to green on a traffic- light label. On a per serving basis, Good Food require the saturated fat to be 5g or less, salt 1.5g or less and sugar, 15g or less per serving.
Low-fat recipes in Good Food are low per 100g, or 12g or less per serving.
Low-calorie recipes have 500 calories or less per main, or 150 calories or less for
a dessert. We also include portions of fruit and/or veg in a serving, and highlight recipes
that supply a third of the daily requirements of calcium, iron, folate and vitamin C, and a good source of fibre and omega-3.
How we label our recipes
Vegetarian (V) or vegan recipes are clearly labelled, but be sure to check the
pack ingredients.
Freezing (❄ ❄) Can be frozen for up to three months unless otherwise stated. Defrost
thoroughly and heat until piping hot.
Recipes for advertisement features are checked by our cookery team but not tested by them.
Our gluten-free recipes are free from gluten, but this may exclude serving suggestions. For more information, visit coeliac.org.uk.
Want to let us know how to improve the brand? Send us an email at goodfood@immediate.co.uk.
