Annie Herring is one of the UK’s most exciting emerging culinary talents.

Though initially training and aiming to pursue a career in fine art, Annie found that her true passion was in the kitchen, and embarked on a new path, swapping her paints for pastry.

Annie has been a recipe developer and food stylist for over half a decade, and has refined her skills training at notable establishments such as Leith’s, as well as working with brands such as Garafolo, OKA, Isigny St Mere and Le Creuset.

Taking a passionate stand against the trend of five-ingredient, five-minute recipes, Annie celebrates the opposite – escaping the rush of everyday life and spending time in the kitchen, savouring the smells, sounds, and textures, ideally with a glass of wine in hand. For Annie, cooking is an experience to be enjoyed; finding pleasure in the process of turning a humble pile of ingredients into a finished, delicious, plate.

Inspired by her move from Essex to Norfolk, and its plentiful bounty of Cromer crab and Brancaster mussels, superb cheeses and soft fruits, delicate asparagus, turkeys, and iconic names such as Colman’s mustard, Annie has always been passionate about cooking seasonally, with the upmost respect for the ingredients and provenance.

Currently developing her debut cookbook, Annie is also continuing to create digital content taking her ever growing audience on tours of Italy, Greece, Portugal and beyond. Annie finds herself amongst contemporaries such as Clarissa Dickinson-Wright, Nigel Slater, Diana Henry, Margot Henderson and Nigella Lawson – only slightly more chaotic.

Outside of the kitchen, Annie is a mother to two young children, two Norwegian forest cats, and embarking on a substantial home renovation to create the kitchen of her dreams.

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