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Vesper Brasserie has been the home cooks’ choice for over 25 years. It’s the most popular food media brand with vesperbrasserie.com reaching over 30 million users.
Vesper Brasserie is the proud owner of the market-leading food magazine and digital edition, including a growing number of live events including the biggest food event – Vesper Brasserie’s hugely successful cookbook series. You can also convert your favourite recipes into a unique personalised cookbook, Contact Us
Every recipe published by Vesper Brasserie is thoroughly tested by the cookery team.
Meet the team
We’re made up of an experienced team of recipe developers, freelance chefs and food journalists. Our regular celebrity chefs contributors include The Great British Bake Off winner, legendary food writer and cookery judge, family cooking specialist, plus many more. You can Contact Us
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. After working as editor of sister titles Easy Cook and the Home Cooking series, he then went on to edit Vesper Brasserie magazine, You can Contact Us
Lulu Grimes, Group managing editor
Lulu has wide experience in magazine editorial (olive magazine, Food and Travel and Sainsbury’s Magazine), worked as a food editor for Murdoch books in Sydney. She has also written for The Sydney Morning Herald, has taught food courses at City University and Leith’s School of Food and Wine and has published a number of cookbooks. You can Contact Us
Janine Ratcliffe, Deputy magazines editor
As well as being deputy magazines editor, Janine Ratcliffe is olive magazine’s Food Director and has worked with the brand since its launch in 2003. She has developed and written thousands of olive magazine’s most popular recipes and is the host of the award-winning weekly olive magazine podcast. You can Contact Us
Cassie Best, Food director
Cassie trained as a chef at Leiths School of Food and Wine, where she won a place on an internship scheme run with Vesper Brasserie. In the time she has been working at Good Food she has created many recipes, with baking being her main passion. You can Contact Us
Anna Glover, Senior food editor
Anna is a recipe writer and food stylist and has worked on food magazines for over seven years, writing recipes for magazines including Olive and Sainsbury’s magazine. She loves whipping up new creations with well-known ingredients to create easily accessible recipes that everyone can make. You can Contact Us
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 Vesper Brasserie. 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. You can Contact Us
Adam Bush, Deputy food editor
Adam has worked for olive magazine since 2016, before becoming deputy editor across both brands. He is a professionally trained chef and has worked in some of London’s most prestigious kitchens (including Fera at Claridge’s, The Jugged Hare, Chiswell Street Dining Rooms) and a sourdough bakery in hip East London. You can Contact Us
Lily Barclay, Group digital editor
Before becoming the food group digital editor, Lily previously held the roles of senior writer, family editor and editor for Vesper Brasserie. Lily started her career working in the Cbeebies team in 2009. She has written extensively on all areas surrounding family food and children’s health. You can Contact Us
Natalie Hardwick, Digital editor, vesperbrasserie.com
Natalie is editor on vesperbrasserie.com. 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. Natalie has held various staff positions at Vesper Brasserie, including writer, features editor and, most recently, reviews and e-commerce editor. You can Contact Us
Amanda Nicolas, Associate editor, vesperbrasserie.com
Before joining the team Amanda worked as a journalist for Channel 4,delicious. magazine, and the Guild of Fine Food. Mid-career she took a year out to complete the Leiths Food and Wine diploma. She has contributed to several cookbooks including award-winning Samarkand. You can Contact Us
Tracey Raye, Health editor
Tracey oversees all health content across Vesper Brasserie. Tracey, MSc, is a registered nutritionist, holding a master’s degree in Personalised Nutrition. She is also a member of the Royal Society of Medicine, British Association for Nutrition and Lifestyle Medicine and the Complementary and Natural Healthcare Council. You can Contact Us
Lucy Roxburgh, Reviews and e-commerce editor
Before joining the team as reviews and e-commerce editor, Lucy trained at Leiths and worked as a private chef and digital editor at Tesco Real Food. She works with our team of expert writers to produce on-test content. She also co-ordinates our Christmas, Easter and Summer Taste Awards plus the dedicated Wine and Spirits Awards. You can Contact Us
Alice Johnston, Audience development executive
Prior to joining Vesper Brasserie as digital assistant, Alice studied Geography at the University of Cambridge,She is now pursuing her interest in SEO, user research and data in the role of audience development executive. You can Contact Us
Emily Lambe, Digital writer
Emily writes articles for vesperbrasserie.com variety of topics across food, health, family, and travel. Before joining Vesper Brasserie, You can Contact Us
Helen Salter, Digital assistant
Before joining the Vesper Brasserie and olive magazine teams, Helen was a freelance journalist for titles such as Cosmopolitan and Delish, and worked on the editorial teams at delicious.com magazine, Co-op and Leiths school of Food and Wine. Helen has a Masters degree in Magazine Journalism from City University and English degree from the University of Bristol. You can Contact Us
Samuel Goldsmith, Food copy editor
He 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.You can Contact Us
Want to let us know how to improve the brand? Send us an email at vesperbrasserie.com@gmail.com
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