Frequently Asked

A food stylist is a professional who designs and arranges food to make it visually appealing — typically for photography, television, or advertising. Their work goes far beyond simply arranging a meal on a plate. They consider every element, from the textures and colours of the ingredients to the lighting and presentation.

Food stylists often use a combination of techniques such as glazing, painting, or even swapping out inedible components to create visually perfect dishes. In essence, they elevate food from a mere substance to an art form.

Top reasons to hire a food stylist:
• Flawless, aesthetic appeal – Showcase the best version of your product.
• Attention to detail – Everything from lighting to plating is considered.
• Efficiency and time-saving – Sue helps you focus on your creative or technical vision while she handles the food presentation.

A cookery demonstrator showcases cooking techniques, recipes, and food prep methods live — on stage, in showrooms, or on camera.

Sue’s strength lies in her ability to explain, engage, and elevate a brand’s presence, all while making audiences feel included and inspired.

Why hire Sue as your demonstrator:
• Engagement & education – Clear, friendly instruction with real-life takeaways.
• Professional expertise – Years of stage, showroom, and screen experience.
• Support for events – Especially high-profile or celebrity-led events.

From live events to branded content and product demos, Sue brings calm, clarity, and charisma to every session.

A recipe tester ensures that recipes are clear, reliable, and produce consistent results. Their job goes beyond cooking — they evaluate ingredients, techniques, timing, and clarity to make sure the end result works for the home cook or professional chef.

Why work with a recipe tester like Sue:
• Accuracy & consistency – Every test ensures repeatable, successful results.
• Improved clarity & usability – Feedback helps fine-tune instructions.
• Professional feedback – Constructive notes on flavour, prep time, substitutions, and cooking techniques.

Sue’s experience as both a cook and writer allows her to balance creative freedom with practical structure — a must for cookbook publishers, bloggers, and food brands.