“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” -Julia Child

A proud American from Seattle, I have always loved Julia Child, and the wider meaning of her quoted ‘what-the-hell’ attitude is what got me where I am today.

In 2013 I followed this mantra and left my career path in UK politics to take the Diploma at the prestigious  Leith’s School of Food and Wine, changing my life-long passion for cooking into a career in food.


I am Food Writer and Kitchen Coordinator for the Gladwin Brothers, who own The Shed,  Rabbit and Nutbourne here in London and I teach cookery at Leith’s School of Food and Wine and Food at 52. I also teach cookery privately and in my volunteer work with previously homeless young people at Centrepoint. I also do food styling and cook three-course lunches for corporate clients in the City and bake the occasional wedding cake.

Needless to say, I have quite a full plate – but I wouldn’t have it any other way!

My signature style is rustic with a flourish of fancy. I gain inspiration from my travels, local outings, cooking experiences and art. I yearn for the countryside, but I live in a big city with every food you could wish for and a fantastic veg box delivered to my door.

I hope you enjoy the recipes, writing, and photography you find here on my blog. Please get in touch for writing, recipe testing, styling, development, lessons and private catering.

Don’t be shy!


Twitter: @MagsRayfield
Instagram: @MagsMakes
07 807 339 423


Cooking Lessons start at £180 for per person, not including ingredients and are taught in your own home. Tell me what you want to learn! Lessons are three hours long with flexible scheduling. I teach kids, teens and adults.

Example courses are Italian Cooking (fresh pasta, fish preparation, lemon tartlettes), Knife Skills (veg, poultry, fish), Healthy Whole Foods (Ottolenghi style dishes), Beginner Sauces (beurre blanc, hollandaise, beurre noisette – served with fish).

Private Catering – dinner parties, canapes and picnics with seasonal, sustainable menus.

All services are customised – together we come up with a menu and plan to make your event a success! I can offer advice on wine and beer pairings to complete the package. Expect seasonal, sustainable recipes made with (wherever possible) organic and free-range produce. Picnics are provided with eco bamboo cutlery.

A little note on pricing – all work is bespoke and so it’s impossible to hold a set price list. Each quote is worked out individually according to your budget and needs.