Food is at the heart of Creative about Cuisine. Food, drink, growers, producers, restaurants, chefs, hotels, manufacturers - each make up part of the phenomenal hospitality industry. MD of Creative about Cuisine, Russell Brown has worked in the industry for over 20 years, both in the thick of the restaurant business where he held a Michelin star for five years and now as an established food writer, food photographer and consultant. Russell is currently writing a seasonal food book with co-author Jon Haley, called Well Seasoned. Featuring 72 recipes and over 100 of Russell’s images, it will be published by Head of Zeus in March 2018. Russell was also a finalist in the prestigious Pink Lady Food Photographer competition 2017. CONTENT CREATION Russell provides written content and images for digital media and a range of local and national publications, including The Caterer magazine. Published subject matter includes seasonal produce articles, ingredient masterclasses, food and travel pieces, recipes, book reviews and chef profiles. CONSULTANCY Combining valuable, high-quality hotel and restaurant experience gained over the years with a passion for great food and service and an approachable, easygoing manner, Russell’s consultancy service is designed to assist your business in areas such as menu-planning, chef mentoring/training, supplier sourcing, kitchen design and planning, plus much more. FOOD They say ‘you can take the chef out of the kitchen but not the kitchen out of the chef’ and you’ll often find Russell cooking as a guest chef or demonstrating at food festivals, catering colleges, private masterclasses, kitchen showroom openings, etc. So, whether it’s new photography for your website, content for an in-house magazine or newsletter, an article to be written, product photography, recipe development, cookery demonstrations or consultancy that you need, do get in touch for an informal chat.Read More
The first serious cook book I bought, instrumental in a career change!
A book about absolute attention to detail.
A go to for basic recipes.
A masterclass in technique, particularly inspiring vegetable cookery.
Gave me such greater understanding of the science behind chocolate making.
Technical manual on sous vide cookery with a real emphasis on the food safety behind this technique.
Published in 1986 but still as relevant today, a book all about the classic recipes and craft skills.
A lesson in simplicity.
Worth it for an understanding of bakers percentages and formulas along with a host more technique.
An early champion of British cooking but with real flair.
Pink Floyd to Nickleback via Fleetwood Mac and David Bowie!