Stephen Parkins-Knight - Consultant Chef

In London, he has held senior positions at The Ivy and the highly acclaimed Sugar Club and whilst heading up the kitchen at The Gate in West London he picked up the the Timeout award for "Best Vegetarian Food".

He left restaurants toward the end of the nineties and joined Sainsbury's with a remit to inspire and innovate the trading division. They in turn flew him around the world, which increased his food knowledge and introduced him to the world of food retail.

Working closely with marketing who used new words like "consumer" and "NPD" he was involved and helped to create, develop and launch various own brands for Sainsbury's such as Fresh Creations, Blue Parrot Cafe and Taste The Difference.

He left Sainsbury's in 2002 to set up "the kitchenofsecrets ltd" which offers knowledge and NPD skills across numerous competencies, restaurant and menu development (Eat and Two Veg, Dishoom) with an added good measure of food styling for commercial advertorial, editorial and various magazines. Stephen's (known affectionately as SPK to all of us at The Food Practice), work featured in The Sunday Times, The Saturday Telegraph, Delicious Magazine and Mail on Sunday.

He has styled various cookbooks including The Great British Menus, Celebratory - Come Dine with Me, Ainsley Harriot's 'Just take five' and most recently books for the iconic Madhur Jaffrey and Annabel Karmel.

He has been a regular food presenter for 'BBC Good Food Show', 'Viva Espana' and 'Spirit of Christmas' and joined The Food Practice in 2009, although he has worked on projects with Annette and Harriet since 2004".


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