Rosie Birkett

Rosie Birkett is a food writer, stylist and broadcaster with over a decade of experience in food media. She has cooked at various sell-out residencies and pop ups across London, including Carousel in Marylebone and J Sheekey Oyster Bar and has collaborated on dinners with chefs James Lowe and Jose Pizarro.

Rosie is a regular columnist for BBC Good Food Magazine, as well as contribuing to every issue of the award-winning, bi-monthly Market Life Magazine produced by Borough Market. She was also a regular fixture in the Saturday Guardian’s newly relaunched Feast food supplement, where each week she provided a concise, delicious recipe for ‘Lunch on the Go’. She is a regular on weekend morning food television, cooking and presenting foodie slots on Saturday Kitchen and Sunday Brunch, and has also featured as a guest judge on Masterchef and Great British Menu.

Rosie is an accomplished author and has written four books.

Current publication:

THE JOYFUL HOME COOK - Harper Collins - 2019 

Return to basics, slow down, enjoy the process, minimise waste, and follow the seasons to create effortless meals packed with flavour.

Life can be tough, chaotic and often unfathomable. So many things are outside of our control, so let’s take the light where we can, and make something good for supper.

From renowned food writer and broadcaster, Rosie Birkett, comes a truly delicious collection of recipes certain to inspire readers to become truly instinctive home cooks. Embracing seasonal ingredients, The Joyful Home Cook shows us how to coax the most flavour out of every morsel to deliver nourishing and beautiful meals every day of the year.

As well as resurrecting underused home cooking skills like smoking, brining and fermenting with an eye to getting the most out of every ingredient, this cookbook applies a thoroughly modern approach to flavour combinations and global culinary influences… Including practical tips such as how to cook cleverly to minimise waste, as well as putting recipe surpluses to put to shrewd use elsewhere, Rosie reveals how make the most out of every ingredient. Follow her tips and techniques to cultivate well-stocked culinary arsenals you can call upon any time to effortlessly create game-changing meals for friends and family; from homemade sourdough to pickled veg, pistachio pesto to peach eton mess, learn how to cook up a feast of joyful flavours in no time at all.

Previous publications;

Praise for A LOT ON HER PLATE (2015);

"A beautiful and original book - contemporary, evocatively written and full of creative recipes you ll want to cook. Rosie is an exciting new voice in food." - Gizzi Erskine

"In a culinary world full of froths, foams and smears this is a book for those that love real food. It s a breath of fresh air and a feast for the eyes, full of mouth-watering recipes to excite the palate and take you to a gastronomic heaven." - Michel Roux Jr

"Rosie Birkett is one of this country s most respected food writers and her enthusiasm and dedication to broaden her and her reader s horizons to the greater food spectrum is unquestionable. All full of passion, her fun and endearing personality is always reflected in the food and places that she writes about." - Tom Kerridge

"For all the time I ve known Rosie, she s always had a lot on her plate , and flipping through these pages, I sense a pace, energy and colour that reflects that. This is very much of the food I imagined Rosie to bring to life in her book. Her recipes draw from los of difference influences, cuisines, and styles, and yet manifest in a youthful, fresh, uncomplicated way." - Vivek Singh

"Rosie is a good pal, great journalist and now an author... but above all a cracking cook!" - Glynn Purnell

"Stuffed full of clever recipes I wish I d written, and am desperate to try, this gorgeous, colourful book is as fun, and as lively as the very talented Rosie herself. I am very jealous." - Felicity Cloake, journalist and author of Perfect

'Rosie's food is modern and clever yet comforting and familiar, and this recipe book is nothing short of brilliant.' - Lulu Grimes, Olive Magazine