Somebody cooked it, ate it, and cooked it again before it reached you.
That is the whole idea behind Nourish. Every recipe on this site has been made in a real kitchen, by a real person, often more than once, and it only goes up when it works first time for someone who has never made it before. There are more than 10,000 of them, all free to read – no paywall, no login, no premium tier.
Here is who does that work.
Richard Alvin – Editor-in-Chief
Richard Alvin is Editor-in-Chief of Nourish and the founder and Group Managing Director of its publisher, Capital Business Media.
He conducts Nourish’s interviews with leading chefs, talking to them about the kitchens that shaped them, the books they are writing and the food they cook at home – recent subjects include Marcus Wareing on the French cooking that made him, Paul Hollywood on his years as a hotel baker, Tom Kerridge on two decades at the Hand & Flowers, and Roberto Solís on what two Michelin stars mean for Yucatán.
A serial entrepreneur and investor, he is a Freeman of the City of London, an Honorary Teaching Fellow and Entrepreneur in Residence at Lancaster University, and founder of the CBM Foundation, the group’s charitable arm.
Read Richard’s interviews and features →
Andrea Thompson – Food and Drink Writer
Andrea Thompson covers the food and drink world for Nourish: what is opening, what is launching and what is worth your time.
She writes on spirits and cocktails, bars and restaurant openings, seasonal launches and the food stories that say something about how Britain is eating – from Negroni Week in London to whether the traditional Sunday roast is quietly being replaced.
The Nourish test kitchen
The recipes, the cooking guides and the reviews are the work of the Nourish test kitchen — the cooks, recipe writers, testers and editors who make everything twice so you only have to make it once.
Between them they have built the archive this site runs on: more than 10,000 recipes, the collections that group them by ingredient, season and occasion, the skills guides, and the honest reviews of the equipment we actually cook with. They are the reason a Nourish recipe tells you what the mixture should look like at each stage, not just how long to set the timer for.
We are in the process of giving each member of the test kitchen their own page, so you can follow the cooks whose recipes you trust. Those profiles will appear here as they go live.
Browse the test kitchen’s recipes →
How we work
Every recipe is tested. Recipes are cooked in a domestic kitchen with equipment you can buy, and they are written up only once they work reliably. Where a recipe needs a particular pan, a specific flour or a piece of kit, we say so.
We buy what we review. Our reviews of air fryers, pizza ovens, coffee machines and the rest are based on using them, in a kitchen, for long enough to know whether they are any good.
Everything is free. No paywall, no login, no premium tier. If you can find it on Nourish, you can read 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.
Work with us
Pitching a story, sending a product for review, or asking about advertising? Get in touch or see our advertising page.