https://goodfoodstudio.co.uk/blog daily 0.75 2025-11-14 https://goodfoodstudio.co.uk/blog/walterwhite monthly 0.5 2025-11-14 https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/1763141546957-049FNDMSKZXMZ78TGS8D/e130014f-bf99-4c8f-8fb8-78d151aeca99.png Blog - No, Food Technologists Aren’t Walter White, But the Parallel is Closer Than You Think - Make it stand out Walter White (right) and I (left), after a long day in the kitchen. https://goodfoodstudio.co.uk/blog/social-media-strategies-for-restaurants monthly 0.5 2024-12-16 https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/e595d15b-8604-4dbf-8e6b-1d96eaea8f72/IMG_0122.jpg Blog - Social media strategies for restaurants tesr https://goodfoodstudio.co.uk/blog/what-is-a-food-consultant monthly 0.5 2024-11-28 https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/1714644575156-ZSJ963MM0RQOO4XLC65O/IMG_0057.jpg Blog - What is a food consultant? Welcome to the intriguing world of food consulting. In the dynamic realm of culinary arts and gastronomy, food consultants are the unsung heroes who shape the success of restaurants, catering services, and food-related businesses. In this article, we delve into the profession of food consulting, shedding light on its significance and the profound impact it has on the ever-evolving culinary landscape. https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/deb19082-524f-458e-84f4-28f7eb9bbaea/IMG_0004.jpg Blog - What is a food consultant? - What are the benefits of a food consultant? Engaging the services of a food consultant offers numerous benefits for businesses in the culinary and food-related industries. Here are some of the key advantages: Expertise and Specialisation: Food consultants bring specialised knowledge and experience to the industry. Cost-Effective Solutions: They identify cost-saving opportunities without compromising quality. Enhanced Menu and Culinary Innovation: Food consultants create exciting dishes and culinary experiences. Quality Control: They maintain consistency and upload high standards for customer satisfaction. Increased Efficiency: Food consultants optimise kitchen operations for faster service. Staff Training: They provide valuable training for kitchen and service staff. Problem Solving: Food consultants address challenges swiftly and effectively. Market Insight: They keep businesses informed about industry trends and consumer preferences. Brand Enhancement: Food consultants refine a brand's identity and positioning. Food Safety and Compliance: They ensure compliance with food safety regulations. Time Savings: Businesses can focus on core operations while food consultants handle crucial tasks. https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/9647e453-741a-4b9a-8950-25d0a63e136b/IMG_0033.jpg Blog - What is a food consultant? To choose the right food consultant, start by defining your specific needs, whether it's menu development, kitchen design, or food safety. Research consultants who specialise in your area of interest and verify their qualifications and relevant certifications. Evaluate their experience, checking client references and reviewing their portfolio to gauge their expertise. Discuss budget and fees openly, ensuring it aligns with your financial constraints. Effective communication, problem-solving skills, and a good working relationship are essential, so establish compatibility and assess their adaptability to your unique requirements. Formalise the agreement with a written contract outlining scope, deliverables, timelines, and payment terms. 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https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/fa7f96a1-ba7a-4c26-9455-b8409519391a/GoodFoodStudio_Website_Icon05.png https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/879d95cd-6812-42bf-82d5-7e075c7c4bab/GoodFoodStudio_Website_Icon06.png https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/ac5cf819-d58d-42ba-90aa-b27cd365d695/GoodFoodStudio_Website_Icon02.png https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/da8fc685-20b1-4ae4-ace8-dbaab09093c1/GoodFoodStudio_Website_Icon01.png https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/34087824-58a5-43b5-8880-a7f6487b6c74/GoodFoodStudio_Website_Icon04.png https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/a9081049-b0cd-4ec1-a28d-d52da077a49e/GoodFoodStudio_Website_Icon03.png https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/f816262f-5462-43cc-b74a-005279676a1e/IMG_0064-2.jpg https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/148c45a8-f001-4140-a782-f2e470a02521/044A4452.jpg https://goodfoodstudio.co.uk/aboutus daily 0.75 2025-12-16 https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/78ee77c8-24a6-4436-aa49-935ed71371ae/044A4360.jpg About us https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/3fb8cd20-7c47-4be6-aa1c-c3b490cc07f3/IMG_0003_1-Edit.jpg About us https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/d22abaa9-a728-4636-a72e-084e8a227697/IMG_0031.jpg About us https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/6d1db686-1d5d-4667-bb92-4243f5227215/IMG_0031-2.jpg About us https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/4d503404-e13a-4f45-8607-68f39d547012/IMG_0075-Edit-Edit.jpg About us AMIR MOUSAVI, FOUNDER & CREATIVE DIRECTOR - Amir is a highly accomplished food innovator with experience in Michelin starred restaurants, FMCG, and foodservice. He has a BSc in Culinary Arts and is skilled in data-driven food development and trend-oriented market analysis. Amir has launched successful products with major retailers such as Tesco and Asda, and created new restaurant concepts for Sky UK managing sites across UK and Ireland. He has directed numerous chefs and management teams, producing hundreds of recipes and menus each season. Amir's project management skills have resulted in commercial improvement and business growth for his clients. He was named in the CODE Hospitality's '30 under 30' 2020 rankings, recognising his outstanding contributions to the UK hospitality industry. https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/6c4d34ee-f540-4713-9bc1-857973af0e46/IMG_0014-3.jpg About us HELENA TAPIA, MANAGING DIRECTOR - Helena has been working as a project manager for the past 10 years. Her background in the events industry has helped her gaining invaluable experience in multitasking complex projects end to end, managing large budgets and liaising with suppliers and clients, both at national and international level. Having worked within the hospitality, education and corporate sectors, she counts with a wide experience in B2B and B2C and a flexible approach. Her passion for food was key for Helena to return to the food/hospitality industry. https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/15190681-f1f9-4299-9dc6-bdf0741c5542/ASHLEY+FINAL+FINAL.png About us ASHLEY SCANTLEBURY, DIRECTOR OF PROJECTS - Ashley brings a strong operational backbone to Good Food Studio, with experience spanning hospitality, FMCG, e-commerce and food & beverage. She has worked across high-growth brands and complex multi-site environments, developing an understanding of how to translate concepts into scalable, commercially viable operations. Most recently, Ashley has led culinary training and development at Sessions, delivering menus across multiple brands and cuisines through a nationwide network of kitchens. Her work bridges product and execution, ensuring menus are well-developed and consistently delivered at scale. Previously, she held senior operational roles at hospitality businesses including Buns From Home and Luminary Bakery, overseeing site rollouts, team structures, budgets and compliance. She has also worked with Wholegood and GAIL’s, developing operational systems, training programmes and processes to support growth. At Good Food Studio, Ashley focuses on operational strategy, training systems and ensuring concepts are built with real-world execution in mind. Her structured approach helps translate creative ideas into functioning businesses. https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/c4bc5c65-2a8e-4f14-bcf1-788fa78013a4/ROBERTO+TWO.jpg About us ROBERTO SILVAGNI, PRODUCT DEVELOPMENT MANAGER - Roberto brings together a mix of culinary creativity, food science, and commercial product development. With 18 years of experience across hospitality, and food manufacturing, his career has taken him from Michelin-starred kitchens in the UK and internationally to developing and launching products for some of the country’s leading food and drink businesses. With a BSc in Culinary Arts, Roberto deeply understands what it takes to turn a great food idea into a successful commercial product. His experience spans everything from early-stage concept development and recipe creation through technical compliance, manufacturing, scale-up, and launch. Throughout his career, Roberto has worked with businesses including AG Barr, M&S, Eurostar, Waitrose and Paris Baguette. At Good Food Studio, Roberto brings this combination of creative and technical thinking to client projects, helping ambitious ideas move to practical execution. https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/6fe99437-d206-47b9-8333-ca5ce9c2f310/Amy.jpg About us AMY SUSSMAN, PROJECT EXECUTIVE - Amy has a broad background across hospitality, food and beverage, luxury travel, and hospitality strategy. Her experience includes working in Sydney on major F&B projects, giving her a strong understanding of concept development, customer experience, and the commercial side of hospitality. She has a particular passion for emerging food and beverage concepts, and enjoys being part of the journey from an early idea through to something tangible. Her experience across different areas of hospitality gives her a rounded perspective, balancing creativity with a practical understanding of what makes a concept work. At GFS, Amy supports hospitality and FMCG projects, coordinating teams, suppliers and partners across development and delivery. Her role spans food development, client communication and operational readiness through to launch. https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/bedffc84-b3c1-49df-82f3-43171a27278c/Cansu.jpg About us CANSU BAYKAM, DEVELOPMENT CHEF - Cansu is a Development Chef with hands-on experience across professional kitchens, product development and consultancy projects. Before joining Good Food Studio, she worked in professional kitchens, including Zahter, alongside product development and consultancy projects such as Morr and Jumo. This experience has given her a broad understanding of kitchen operations and the development of food concepts for the market. She holds a degree in Gastronomy and Culinary Arts and a Master’s in Food Innovation, combining her practical culinary experience with a strong understanding of food development and innovation. At Good Food Studio, Cansu contributes to recipe development, supporting projects from initial idea through to implementation. https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/7add1f06-a284-4a05-822b-78fc9d30abe6/Ryan+final.jpg About us RYAN YEN, DEVELOPMENT CHEF - After graduating from culinary school, Ryan built a career spanning professional kitchens, recipe development, and food operations. His experience includes working in Michelin-recognised restaurants, developing and testing recipes for cookbooks and workshops, and scaling food production in a growing food business. His background has given him a strong understanding of modern cooking techniques, recipe development, kitchen operations, and the practicalities of producing food consistently at scale. He brings a hands-on approach to recipe development, with a focus on creating food that is both commercially practical and true to the original concept. At Good Food Studio, Ryan brings this culinary and development experience to client projects, supporting recipe creation, testing, refinement, and the development of food that works in a commercial setting. https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/2e19963f-7331-4a8d-a916-d7145cf882d1/Zac+final.jpg About us ZAC INWALD, DEVELOPMENT CHEF - Zac’s culinary career began in his native Sydney, where he trained with the acclaimed Rockpool Dining Group under influential Australian chef Neil Perry, building a strong foundation in produce-led, live-fire cooking that continues to shape his food today. Over the past 15 years, Zac has worked in some of the most celebrated kitchens in Australia and the UK, including Nomad and the two-Michelin-starred Dinner by Heston Blumenthal. He later played a key role in the opening of Brat in London’s Shoreditch, helping the restaurant earn a Michelin star within six months and co-creating signature dishes including the now-iconic Brat Cheesecake. He then led the team there for 4 years. An experienced development chef, Zac has since launched restaurant concepts across London and Paris, with a particular focus on live fire cooking and produce led menus. Most recently, he led the food offering for a highly regarded London pub group. At Good Food Studio, Zac brings deep culinary expertise, a strong produce first instinct and the ability to turn ambitious food ideas into distinctive, exciting menus. https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/b79c5541-7d15-4f3c-a496-d23e7858e175/IMG_0075-Edit-2.jpg https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/d2605881-64e7-455c-843e-cf0df58951c5/ROBERTO+TWO.jpg https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/af4a1d0c-a24f-463f-9fcc-50c164a112a3/Ryan+final.jpg https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/2d15df75-b62e-4380-a858-57800632c0fb/IMG_0014-2.jpg https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/6ca34fd7-19a6-4504-a51f-7589f350188b/Amy.jpg https://images.squarespace-cdn.com/content/v1/64007007aec68678ef77b7ae/bedffc84-b3c1-49df-82f3-43171a27278c/Cansu.jpg 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