If you’re a fan of delicious., you might have wondered how its inventive recipes end up on the pages of delicious. magazine, on this website or across our social channels. Get an inside look at the recipe development process and the team behind it with this guide to delicious. behind the scenes.
If you’re a fan of delicious., you might have wondered how its inventive recipes end up on the pages of delicious. magazine, on this website or across our social channels. Get an inside look at the recipe development process and the team behind it with this guide to delicious. behind the scenes.
We’re a dedicated group of people, with years of experience in food and home cooking, in all its guises – from the stories behind food to creating and testing recipes. We call on a wider group of trusted food writers, chefs, expert photographers and food stylists too, to bring you the best possible content – from the way it looks to the way it tastes.
Tom Shingler, head of food
Tom has been immersed in the forefront of Britain’s food scene for over a decade, working with chefs, editing cookbooks and creating recipes that reflect everything that makes eating and drinking in the UK so exciting. Before joining Eye To Eye, he was the editor and lead photographer at Great British Chefs. Tom loves nothing more than sharing the tips, tricks, hacks and secrets found in professional kitchens with home cooks eager to take their food to the next level.
Emily Gussin, food producer and sustainability lead
Emily develops, tests and styles recipes and creates social videos, regularly appearing in front of the camera. She is also the brand’s sustainability lead, writing and commissioning eco-conscious food features to help home cooks cut down on waste and make better ethical and environmental choices in the kitchen. She began her career working in editorial on specialist cake magazines before completing a Cordon Bleu Diploma to train as a chef.
After a short stint freelancing as a subeditor at Time Inc and editing cookery content for various magazines, Emily was deputy food editor at Waitrose & Partners Food Magazine. She is also the co-founder of supperclub 10 Miles Club, creating menus showcasing produce from within a ten-mile radius, and the author of books Don’t Waste Your Pumpkin and Don’t Waste Your Turkey (Murdoch Books).
Pollyanna Coupland, senior food producer
Pollyanna creates bold recipes with a strong sense of style and is an experienced cookery writer and food stylist. She honed her practical skills working in a variety of chef roles and running her own supperclub and events business before joining food platform Great British Chefs. There she managed the test kitchen, putting Michelin-standard recipes through their paces and making complex techniques digestible for home cooks. She also contributed to the production of five Great British Chefs cookbooks and created content for respected food brands including Belazu, Fever-Tree and Knorr. Pollyanna is a trained illustrator, designing bespoke backgrounds to bring delicious.’s food imagery to life, and frequently presents recipe videos for the brand’s social channels.
Why should you go to delicious. for your recipes? We get it, there is a lot of recipe content out there. So why do we think ours is the best?
We ‘tag’ recipes in our magazine and on our site with a number of different symbols or words. The most common ones you’ll see are these:
Les Dunn, managing editor
After a film degree, numerous jobs including waiter in an Italian restaurant in Spain and a dabble in comedy, Les worked as a copywriter for Virgin Atlantic. The job involved travel, which kickstarted his lifelong goal of attempting to eat everything in the world. The employee perks helped his quest (he once flew to Shanghai for a long weekend on a freebie, mainly for the noodles) but somehow he gave it all up to re-train as a journalist.
Les worked on the magazine Food & Travel, conveniently combining two of his great loves, until it inconveniently went into administration – but not before he’d eaten his way around places as diverse as Lille, the Lake District and the Galapagos. As a freelancer for five years he wrote travel pieces for The Guardian and The Times, and various features for Men’s Health magazine, among others. In 2009 he joined delicious. where, as well as being managing editor, he oversees the (fanatically food focused) travel features. Elsewhere in the magazine and online he’s written about everything from home brewing to his disdain for soup.
Hugh Thompson, projects editor
With a vestigial Indian ancestry, Hugh grew up in the 70s with a love of spicy food – the Thompson Saturday Night Curry was a curiosity to his schoolmates. After a few years trying to get into publishing, in 1990 fate lead him to try out as a chef for Prue Leith in London. Six months later, Hugh left the kitchen to become a manager for Digby Trout restaurants at venues such as British Museum, Heal’s, London Zoo and Ashmolean Museum Café, Oxford. In 1999, he went into publishing, editing recipe books and travel guides for Dorling Kindersley. As well as editing books on sushi and spices, he travelled to Egypt, China and India working on guides. In 2008 he became a freelance magazine sub editor and within two years, after working on most of the UK’s food magazines, he became deputy chief sub editor at delicious. While at the magazine he has represented the UK at the International Pesto Awards in Genoa, cycled the first stage of the Tour de France (in Yorkshire), and won the office bake-off (twice).
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