Tell us a bit about your current job.

I am a freelance recipe writer, developer and food stylist. I’ve been doing it for about 5 years – I had a freelance break about a year ago and worked in-house at Waitrose Food Magazine for just over a year as their food assistant. I got to write lots of recipes, test lots, style food on shoots and go to shoots in a food editing capacity. I essentially cook, eat and think about food all the time.

What and where did you study after school?

I went to Glasgow School of Art and studied Fine Art, specialising in photography. 

How did you get from answer 2 to answer 1?

When I was 15, I did 2 weeks work experience with Jamie Oliver’s food team, which was just amazing! I had no idea about the world of recipe writing and food styling and the fact that you could do it as your job was just so exciting. I went about finishing school and studied art (which I always really enjoyed) and then when I was graduating, I returned to the idea of forging a career in the food world. I emailed lots and lots of food stylists and for the first year did work experience and also worked at a bakery. It sort of just snowballed from there; I assisted full time and then began doing bits of recipe testing and writing, and then began doing styling myself and writing my first cookbook, Take One Tin!

How does your formal education feed into your present career (if at all)?

I’d say that going to art school definitely taught me how to use my initiative and really think for myself (you basically just get left in your own studio for 3 years and have to muddle along making work). It also gave me the space to cultivate the ability to let my brain go on creative tangents which is definitely important in what I do now, when you’re thinking about recipe ideas, for example. 

What things have you learnt outside of formal education that have been helpful to your career?

Always cooking and eating is really what has been most helpful! As well as being around people who are great cooks – my granny and mum are such good cooks. I also think travelling is so important in terms of keeping yourself excited about cooking and eating. Working in the bakery definitely was helpful too, in terms of practical skills. 

What are the really useful skills for someone in your job to possess?

I think having formal cookery training can definitely be helpful but not essential. Practical hands-on experience in a bakery or restaurant is also really helpful but most importantly you need to be a good cook and have a good eye. I’d say you definitely need to be organised and enjoy some serious problem-solving. 

What does an average day at work look like for you?

Most days are different for me – sometimes I am working from home thinking up recipe ideas, writing or testing them out. Other days I’ll be prepping for a shoot – shopping and cooking things that can be made in advance – or I might be in a studio or location house cooking and styling food on a shoot. I really enjoy the ever-changing day to day; you get to work with so many different people and work on such a broad range of things.

What’s the best thing about your job?

I just love food so the fact that I get to work with it is dreamy. I love the creativity involved in writing and styling and I enjoy the freedom and variety that comes with being freelance.

What’s your least favourite aspect of your job?

Probably the faff it can be to be paid … and doing my accounts. It can also be stressful at times not knowing when you’ll be paid or when you can go away or see friends – jobs can be last minute and sometimes run very late. 

What advice would you give to someone seeking a job like yours? 

I would say get lots of cooking experience and then email lots and lots of food stylists or people that work at food magazines until you get a response.

Follow Lola on Instagram @lola_milne for foodie inspiration and check out her cookbook, Take One Tin!

Image copyright Stephanie Howard

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