Nourish is a food magazine for people who actually cook. More than 10,000 tested recipes, the skills to go with them, honest reviews of the kit, and long conversations with the chefs whose kitchens set the standard.
All of it free. No paywall, no login, no premium tier.
Every recipe is tested
A recipe only goes on this site once it has been cooked in a real kitchen, with equipment you can actually buy, and it works.
That sounds obvious. It is not how much of the internet works. A Nourish recipe tells you what the mixture should look like at the point it is ready, not just how long to set the timer – because somebody stood over it and watched.
There are more than 10,000 of them, organised by ingredient, by cuisine, and by diet or occasion. Start with the recipes, or browse the collections if you would rather be led.
The people who cook for a living
Most food sites treat chefs as recipe suppliers. We are more interested in them as people running difficult businesses.
Our interviews go long and they go past the food: Tom Kerridge on twenty years of “incredible experiences and absolute nightmares” at the Hand & Flowers, Marcus Wareing on training under Albert Roux and Guy Savoy and taking a Michelin star at 25, Paul Hollywood on the hotel kitchens that made him, Roberto Solís on what two Michelin stars mean for a cuisine the world has overlooked, Tom Parker Bowles on eating his way around the world with a notebook.
We review restaurants, hotels and cookery schools the same way – by going, paying attention, and saying what we found. Restaurant reviews · Hotel reviews · City guides
Who publishes Nourish
Nourish is published by Capital Business Media, the independent media group founded by Richard Alvin in 2002.
It is the same group behind Business Matters, the UK’s longest-established magazine for small and medium-sized businesses, published since 1986 and read by more than a million people a month. Business Matters has spent decades interviewing the people who build companies — including a great many restaurateurs, hoteliers and hospitality founders, from premium restaurant groups to independent operators working out how to survive a difficult trading year.
It is also the group behind Travelling For Business, which since 2019 has reviewed the hotels, restaurants and airlines that people running businesses actually use, for readers who pay for their own tickets.
That matters for what you read here. When we sit down with a chef, we are talking to someone whose business our sister titles have been writing about for years — the margins, the staffing, the second site, the book deal. It is why our interviews go where they go.
Capital Business Media also publishes EV powered, Electric Home, Property Portfolio Investor, Fund Manager Today, covering electric vehicles, renewable energy, property and fund investment.
How we work
We buy what we review. Air fryers, pizza ovens, coffee machines, cookbooks – we use them in a kitchen for long enough to know whether they are any good, and we say so either way.
We are independent. No retailer owns us and no brand gets a favourable write-up for buying advertising. Where a piece is sponsored or a product was supplied, we label it.
We correct things. If a recipe does not work for you, or you spot something wrong, tell us. We update pages rather than quietly leaving them.
Everything is free. It is worth saying twice.
Get in touch
Pitching a story, sending something for review, or asking about advertising? Contact us or see the advertising page.
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