Sophie Rushton-Smith

I have a PhD in marine biology and work in medical research. My real love is cooking and sharing food with family and friends. I’m self-taught, honing my skills over the years, and frequently searching for new challenges. My son told me to start an Instagram account (‘only old people use Facebook and they don’t want to see your food!’). My daughter is my harshest (food) critic, and has an incredible palate with a love of chillies, having been a fussy eater as a child. My Instagram account started as a love letter and source of recipes for my children and has become even more. I host pop-up supper clubs, often to raise money for charity, and spent 2 weeks training at @nopi_restaurant, one of Ottolenghi’s restaurants in central London. I'm currently planning my next 'stage'. In 2018 I won the coveted @galvinrestaurants Tarte Tatin Competition (second attempt). In 2021, I was highly commended for online food writing by the Guild of Food Writers, and I’m a judge at the Great Taste Awards (@guildoffinefood). I’m increasingly spending time in the kitchen, creating content for my feed and for a variety of wonderful producers.

Special subjects

Recipe creation and writing Workshops Supperclubs Food styling Food and travel

Languages spoken


Regular work

Content creation for Brindisa Spanish Foods and The Cherry Tree Preserves.

Advisory boards / Awards

I was highly commended for online food writing by the Guild of Food Writers in 2021

Sophie Rushton-Smith