What do you need?
Working with your brands’ core values in mind, I create content that does three things:
Attracts the right audience to your site
Engages your audience so they take your message on board.
Excites your audience so they keep coming back for more, and share with their friends.
This provides you with the right audience, loyal to your brand, which continues to expand – with the right kind of people.
With this loyal audience, you can go ahead and implement your goals.
Growing up in the countryside of East Sussex, I was surrounded by fantastic ingredients. I’ll always remember my addiction to lip-puckeringly sour sorrel from the garden.
I come from a family of writers so it was bound to manifest in me at some point, however I originally trained as a chef and working for many years in all manner of kitchens and food businesses.
Working under well known chefs like Mark Hix at Brown’s Hotel in Mayfair and Tom Hunt at Poco in Broadway Market gave me a solid grounding in high quality cooking and a passion for top ingredients.
Managing a stall at Borough Market, I was able to get involved in developing original recipes using kid goat in Greek dishes and using the finest and freshest ingredients possible. I started to write recipes and photograph the dishes for a blog which I still update regularly at samsinhachef.co.uk. Around this time, I had my first recipe published on the Borough Market website – a proud day.
I learnt how to make charcuterie by hand at Blackhand Food, helping the business to grow rapidly and soaking up a whole load of information and practical skills along the way. I took the rare opportunity to practice whole carcass butchery and learn how to cure, tie, ferment, dry and package cured meats, plus I experienced first hand the intricacies of running a small business. I ended teaching butchery classes at Borough Market for Blackhand.
The highlight of my career so far was working with Pedro Passinhas at Denim ‘n’ Dine, a truly unique pop-up restaurant inside a working denim factory. Pedro is probably going to be super famous one day. His cooking is out of this world and changed my perspective and the way I cook. I was able to get fully involved with creating menus, pairing unusual ingredients for novel combinations, and using contrasting temperatures, textures and colours to surprise and excite diners.
We even considered the way we introduced the experience to guests, the types of plates we used, the lighting and the music, and the effect these factors had on the way guests tasted the food and perceived the experience as a whole.
All of this varied experience has made me a better cook whilst constantly informing my writing. All the while I never stopped reading about food and cooking. While I was working full time a chef, magazines started to publish my work and before I knew it I was getting paid for writing as well as cooking. I still love to cook and will continue to learn and grow as a chef but writing has now taken over as the primary occupier of my time.
I am based in Hong Kong, but work with clients all over the world – thanks to the wonders of technology. I am always responsive to my emails, and available for a Whatsapp or Skype call during working hours (and can make myself available for other timezones).
Unlike an agency or larger business, I am able to work closely with brands, do the proper research and deal directly with clients. If you prefer a personal service from an individual with whom, over time, you can build a strong working relationship, get in touch via the button below.