Who is this FoodNerd?

FoodNerd Rachel Portrait - foodnerd4life

– What makes you such a food nerd and not just someone who likes food?

I actually have a degree in Food Science and Technology, making me officially a food scientist and work as a New Product Developer. This means on a daily basis I get to wear a sexy hairnet, lab coat and play with recipes whilst making sure they work in the factory to end up on UK supermarket shelves for everyone to enjoy. I work for a premium food company so get to work with some lovely ingredients. I was a guest on the At The Sauce podcast, listen here  to hear more from me explaining my job and how I got to be a product developer.

– You seem to go on lot’s of holidays and trips, do you ever give your passport a rest? 

I adore travelling. I was very fortunate growing up that my parents fueled my love for travel and worked incredibly hard for our family to experience the joys of travelling. I think food and travel go hand in hand and love discovering new places, cultures and importantly new food!

– Really, how many cookery books does one girl own??

A lot is the simple answer. Below is a selection, they are double stacked so another row behind those ones and there are another two piles next to the shelves. I’m just addicted to getting new ones and trying out new recipes from them. In my mind, you can never have too many!

Yes that is a lot of books and yep that's a picture of Bill F-ing Murray there too.

– How did you get into food and blogging?

At the start of 2012, I was working on developing a lot of savoury products for work, which meant I really didn’t want to look at any pastry dishes at home so in turn stopped doing as much baking. I started the blog as a way to get back into cooking and baking fun things for my friends and family. Also, I was eating at some really nice restaurants and wanted to share my experiences.

–  What’s the worst thing you’ve ever made?

At school for one of my GCSE Food, practical’s I made an Orange and Ginger crème brûlée. I miss read the recipe and instead of adding 3 tsp of gelatine, I added 3 sachets. It had the texture of a bouncy ball and the ginger was raw so fiery. I think it might have been the only dish I’ve made that my parents haven’t managed to finish. Always read your recipes!!

– What dish or bake are you most proud of?

I was asked by my wonderful brother to make his wedding cake. He was also marrying one of my best friends so it was an offer I couldn’t pass up. I had made a wedding cake for my next door neighbour when I was 13 so knew the pressure involved but it was so much more this time! I was really proud of the clean appearance of the cake and the non-traditional colour, which matched beautifully with the bridesmaid’s dresses. Check out how I made it here. photo 13

– Have you always baked and cooked? 

Yes! Both my grandmothers where great bakers, which I think my love for baking cakes came from and my mum always made fabulous birthday cakes and meals for us. I’ve been lucky that I’ve always been encouraged to be in the kitchen and try out new recipes. You could say it’s in my genes!

Any other burning questions you have for me, drop me a line!


  1. Maureen Aspinwall
    8 June, 2021 / 1:29 pm

    I’ve arrived here via the All this bad blood – Bastille fan group and I’m about to sign up for your newsletter, based on your amazing good taste in bands and Jaffa cake Brownies!

    • 8 June, 2021 / 9:24 pm

      Welcome Maureen! Glad you found me! And of course Bastille and Brownies goes together so well!

Comments, Thoughts, Views, Tips?

Looking for Something?