Din Macki, @dinewithdina
Known for Omani and Zanzibari flavours, Dina Macki is making it her mission to demonstrate the delicious diversity of cuisines across the 21 countries of the Middle East. Her first book, Bahari: Recipes From An Omani Kitchen & Beyond was named one of the Evening Standard’s best cookery books of 2024. Mine her beautiful Instagram posts for inspiration, such as this gorgeous recipe for apricots with mascarpone, date molasses and hazelnuts.
Noor Murad, @nourishbynoor
Noor Murad’s dual heritage – she was raised by an Arab father and British mother in Bahrain – comes through in every delectable post, as well, indeed, as in the pages of her cookbook, Lugma (which translates to ‘Bite’). She says, ‘In parts I am very Middle Eastern, but in parts I am not. Growing up was learning to accept all these parts of me, and finding my place in the world in a way that made sense. I’ve found the easiest place to be authentically me is in the kitchen, where I can cook foods that bring me joy and comfort, and a feeling that I am home no matter where home happens to be.’ The great Diana Henry eulogises Noor’s book, saying, ‘It’s personal, beautifully written – Noor’s voice draws you in and holds you there – and the recipes are absolutely glorious.’ Evidence, if it was ever needed, that the best food comes with a side of storytelling. Subscribe to her Substack here.
Ben Lippett, @dinnerbyben
Ben Lippett has travelled the world as a chef, cooked in restaurants in far-flung places, and worked as a recipe writer for magazines. But through his Substack, which has garnered legions of readers, his mission is to share how chefs really cook at home. Everything is delicious and, crucially, feels achievable. We especially adore this crab, saffron and pancetta risotto which is so good it even convinced risotto refusenik Ben to get on board. His book, How I Cook, was named one of Forbes’ cookbooks of the year last year, and the domestic goddess Nigella herself says, ‘A valuable resource for all cooks, it is indispensable. I couldn't be more admiring.’ Subscribe to his Substack here.
Jeffrey Boadi, @jeffreyboadi
Jeffrey Boadi is the self-proclaimed ‘king of oats’, eulogising them as one of the most nutritious yet inexpensive whole foods money can buy – and yet it wasn’t always that way. Once upon a time, he was a committed carnivore – but all that was before his plant-based epiphany, which has brought him many great things, from improved health to Plant Fuel, his brilliant new book which came out at the start of 2026. We’re loving this recipe for creamy white bean and spinach pasta with a crispy tempeh crumb.
Poppy O’Toole, @poppy_cooks
Oh, how we love Poppy O’Toole, a Michelin-trained chef whose stellar trajectory since being made redundant during Covid times is testament to the power of social media to spread joy – and excellent recipes – and ultimately to change lives. Down to earth and personable, she has since become a Sunday Times bestselling author, the latest being The Potato Book, an ode to the root vegetable that forms the cornerstone of so many cuisines, British and otherwise. Genius.
Thomas Straker, @thomas_straker
Few chefs have translated restaurant credibility into digital warmth quite as deftly as Thomas Straker. Best known for his London restaurant Straker’s and his now-viral ‘All Things Butter’ series, his cooking manages to feel both chef-driven and reassuringly doable at home. There’s a strong emphasis on good ingredients treated simply – a reminder that confidence in the kitchen often comes from restraint rather than complication. His bestselling book Food You Want To Eat signals a writer increasingly comfortable in long-form food storytelling as well as short-form social media.
Su Scott, @supperbysu
Su Scott’s award-winning cookbooks Pocha and Rice Table have become staples for anyone interested in contemporary Korean home cooking. Her writing balances clarity with atmosphere – you get not only the recipe but the context, memory and cultural thread behind it. Utterly transportive. Her Substack continues that approach, mixing practical midweek cooking with thoughtful reflections on heritage, migration and flavour. Subscribe to her Substack here.
Ed Smith, @Rocketandsquash
Ed Smith is one of the most compelling Substack-era British food writers precisely because he respects the reader’s reality: limited time, finite budgets and a desire for food that packs a punch. Seasonal and unfussy, tone refreshingly grounded. He has five brilliant cookbooks to his name – the latest of which, Peckish, is a collection of chicken dinner recipes and is out in March. Subscribe to his Substack here.
Lerato Umah-Shaylor, @leratofoods
Lerato Umah-Shaylor’s work sits at the intersection of food, identity and belonging. She writes beautifully about diasporic cooking – how flavours travel, adapt and root themselves in new places – all while delivering seductively good recipes. It’s thoughtful food writing that acknowledges history and culture without becoming heavy, and that balance feels increasingly important. Her debut cookbook, Africana, won awards aplenty – with Nigella calling it. ‘a glorious book, an education and invitation. There is such life in its pages, and such food! Lerato has a particular gift for getting to the heart of each recipe, both in terms of where it comes from, how it’s travelled, and how it can find a place in your own kitchen, your own life.’ Subscribe to her Substack here.
Ixta Belfrage, @ixta.belfrage
Already familiar to many via the Ottolenghi kitchen, Ixta Belfrage is steadily carving out a distinct voice: bold flavours, vivid colour, and a confident modern sensibility that resonates with younger cooks. Her recipes are expressive but never inaccessible – and if you want more than her Instagram feed can supply, you can now buy her debut tome, FUSÃO: Untraditional Recipes Inspired By Brasil, which made books of the year lists last year across Waterstones, The Economist and The New York Times. Impressive.
Ravneet Gill, @ravneeteats
Pastry chef, author and hospitality advocate, Ravneet Gill represents a more transparent era of food writing. She speaks openly about training, workplace realities and accessibility in the industry while still delivering beautiful baking and desserts. There’s generosity to her tone that has built a loyal professional and home-cook audience alike. Subscribe to her Substack here.
Sophie Wyburd
Bringing a distinctly Gen-Z sensibility to British food media, Sophie Wyburd focuses on unfussy, flavour-forward cooking that fits real life. There’s humour, practicality and a welcome lack of intimidation, and lashings and lashings of comfort food. Baked meatballs with peppers, ricotta and almonds, anyone? Subscribe to her Substack here.
