Let me introduce myself – I’m a food writer, content creator and wine expert in training. But mostly, I just love food.
I didn’t grow up with food as a central point of my life. We never sat at the table as a family, and neither of my parents were cooks. I started cooking only because I had to. At 14 years old, my mother was diagnosed with early-onset Alzheimer’s and the world as I knew it fell apart. She could no longer cook for me, and so I had to cook for us both. Quickly I found that cooking dinner became the most joyous part of my day. It soothed and comforted me; it was something I could control. I had a handful of recipe books, which I would open randomly on a page and cook whatever I found there for dinner that week. I cooked anything and everything, experimenting with ingredients and techniques, hungry to learn as much as I could. Everything I know I owe to my recipe books, and so to be writing my first one, is unceasingly special to me.
As soon as I was old enough, I started working as a kitchen porter. My passion for food continued to grow, but it was there I realised that working as a chef in a restaurant kitchen probably wasn’t for me. I liked experimenting with food, inventing new dishes. In 2018 I started my Georgie Eats website, Instagram and cookery classes, as a place to share my recipes. Georgie Eats has morphed and shifted over the years but without losing sight of where it all began – it’s the food I love to eat.
And now my recipe book, What to Cook & When to Cook It, has come to life! It is a modern blueprint for cooking throughout the year. What you should cook, and when you should cook it. These are recipes for people who love to eat, and love to prepare food that celebrates the seasons all year round. The ingredients are simple and honest because I believe that, with a little knowledge and confidence in the kitchen, it is easy for great produce to shine.
My love for cooking and eating has never wavered, nor has my love for great produce. My recipes focus on the fruits and vegetables you’ll be able to find in abundance within their seasons, as well as some less common ones – globe artichokes, wild garlic, samphire – which I urge you to experiment with. Cook with creativity and enjoyment – food is for enjoying.
Some cooks love to follow recipes exactly and some cooks like to go off-piste, adding their own flair to a dish. I don’t mind what you do with my recipes, but I always encourage using what you already have before buying more. With practice comes intuition. Trust yourself! Cook to music, relax into the process. What a joy it is to cook!
I love to see your pictures, so please do send or tag me in any photos of your creations and let me know what you think. You can pop me over an email, find me on Instagram or leave me a comment on the recipes page.
Georgie x
I put a huge amount of effort into each one of my posts, so please please please if you repost one of my or recipes, or pictures, make sure you credit them back to me. Thanks!
