“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 teach cooking at Leith’s School of Food and Wine and privately in my student’s homes for adults, young people and children. I also do food styling, cook three-course lunches for corporate clients in the City and bake the occasional wedding cake.

In my volunteer work, I teach previously homeless young people at Centrepoint and at risk and special needs students.

For the past year and a half, I worked as the Food Writer, Sustainability Manager and Kitchen Coordinator for the Gladwin Brothers, who own The Shed,  Rabbit and Nutbourne and now do the same type of work on a freelance basis for clients.

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 as I believe the best food tastes home made but even better. 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 am a very happy cook!

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


Private 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 start at 2 hours long. 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.