At The Kitchen

Name: At The Kitchen
Address: 5 Warren Road, Stockport, SK85AA, GB
Telephone: +447970435314
Price range: ££
Rating: 5

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At The Kitchen

ATK is a small boutique studio, that specialises in food photography and videography.

Founded by photographer, Craig Robertson with Food Stylist and Content writer,
Angela Boggiano along with a collaboration of like-minded creatives who have
all come together to make great things happen. With extensive industry experience working alongside both large global brands
and small independent businesses. They offer a range of services that includes
professional photography and videography

, set design, food and prop styling
through to recipe creation and content writing. ATK not only provide a creative team to realise your vision but also a space to
help you achieve it. With a light and airy studio with a fully equipped kitchen and
separate prep kitchen and prop store. With an industry experience spanning 25 years working extensively with top food
magazines such as Delicious, Waitrose, Sainsbury's and BBC Good Food, Olive
and Food and Travel. Also all the big supermarkets including Booths, Tesco, Sainsbury's, Waitrose,
Asda, Coop and Iceland, and commercial work, with names such as Kelloggs,
Arla, Pringles, Nestle, E&J Gallo Winery, Yeo Valley and Berryworld.

23/12/2024

Need a quick and simple buffet idea to serve friends and family over Christmas then you need to try this! A Twistmas tree!

Try our Branston pickle and cheese combo for the filling (or create your own)! Here the how to below or watch the video for simple instructions!

INGREDIENTS
- 2 x sheets of pre-rolled puff pastry
- 4-6 tbsp Branston Small Chunk
- 200g grated cheddar cheese
- 1 egg, whisked

METHOD
1. Preheat the oven to 190c. On a lined baking tray, lay out one sheet of puff pastry and top with the Branston and cheddar. Lay the second sheet of puff pastry over the top.

2. Cut a Christmas tree shape out of the pastry and slice horizontal lines, roughly 1 inch apart, up each side of the tree. Ensure to leave about 2 inches uncut in the centre of the tree, where the trunk is. Take each "branch" and twist it.

3. Cut stars out of the off-cuts and place one at the top of the tree and the rest on the tray ready to bake.

4. Glaze the tree and stars with egg wash and bake in the oven for 20 minutes until golden and molten in the middle.

5. Allow to cool a little and enjoy!

20/12/2024

As usual At The Kitchen have teamed up with the guys at to give you the essential how-to's for cooking the perfect turkey - be it the full bird or a breast joint. So panic no longer - just have a read of these instructions a couple of days before - make sure you have all the ingredients in and you'll be set.

Any questions? Just ask!

16/12/2024

Did you know a touch of vinegar with your egg whites really helps to nail those lovely foamy peaks you need for the perfect meringue? Here's our delicious winter Fruit Pavlova recipe developed for Sarson's vinegar . Perfect dessert for any festive gathering!

INGREDIENTS
For the meringue:
- 1 tsp Sarson’s Distilled Malt Vinegar
- 4 egg whites
- 275g caster sugar
- 1 tsp vanilla extract/essence
- 2 tsp cornflour

For the topping:
- 300ml double cream
- 25g dark chocolate, grated
- Small handful of your favourite nuts, finely chopped
- A selection of your favourite winter fruits

COOKING INSTRUCTIONS
1) Preheat your oven to 140C/ 120C fan/ gas 1.

2) Whisk the egg whites to soft peaks. Continue whisking as you add the sugar one spoonful at a time. Once all the sugar is added and you have glossy, stiff peaks, add the vanilla essence, cornflour, and Sarson’s vinegar.

3) Spoon the meringue onto a baking tray lined with baking paper. Create a circle that’s around 21cm. Bake for 1 hour and then turn off the heat, leaving the meringue inside until the oven is completely cool - around an hour.

4) Spoon the whipped cream over the cooled meringue and crown the dessert with the fruit, nuts, and chocolate.

5) Serve and enjoy!

11/12/2024

Another mouthwatering meaty feast from our Tebay Services photoshoot.

This pot roasted shoulder of lamb recipe would make a perfect New Years dish or something simple you can pop in the oven to be ready for when you get back after a wintery walk with the family.

Definitely worth considering popping an order in at the farm shop - their lamb is sourced from a Cumbrian Hill farm in Orton where it grazes on fresh pastures, natural grasses and wildflowers. So you know you are eating quality, locally sourced meat.

Here's our recipe - let us know how you get on!

Pot Roasted Shoulder of Lamb

Ingredients:
- 1 x 2kg (4.5lb) lamb shoulder b***d & rolled
- 1 bunch of fresh rosemary, leaves separated from stalks, keep the latter
- 6 garlic cloves, peeled and crushed
- 1 tbsp of olive oil
- 2 onions
- 1 celery stalk, roughly chopped
- 1 large carrot, roughly chopped
- 25 g unsalted butter
- 150 ml white wine
- 300 ml stock

Method:
1. Preheat the oven to 180°C.
2. Chop the rosemary leaves and mix them with the crushed garlic, sea salt, and pepper. Smear this mixture into the inner side of the lamb. Roll the lamb like a Swiss roll and tie it with string to help keep its shape.
3. Heat the olive oil in a large frying pan and sear the outside of the lamb until golden brown.
4. Place the vegetables and rosemary stalks in a large ovenproof dish with a tight-fitting lid. Put the lamb on top of the vegetables and season. Add the butter and white wine.
5. Cover with the lid and cook for 1½ hours. After this time, check the lamb and reduce the heat to 120°C, cooking for a further hour. The lamb should be well-cooked, falling apart, and ready to melt in your mouth.
6. Remove from the oven and let it stand for 10 minutes.
7. Meanwhile, pour off the excess fat, add the meat and pour in the stock. Boil and reduce by about a third, skim off the fat, strain and serve.

10/12/2024

Our take on the traditional - cheddar cheese, potato and a Branston pickle twist!

Check out the recipe below!

Ingredients
- 360g Branston Pickle
- 500g shortcrust pastry, readymade- 120g Maris Piper potatoes, diced
- 2 egg yolks
- 50ml double cream or milk
- 100g Cheddar (chopped into tiny chunks)
- Cracked black pepper
- Olive oil
- Sea salt

Cooking Instructions:
1. Preheat your oven to 180ºC.

2. Spread the potato out on a baking tray coated in olive oil and sprinkled with sea salt. Roast for 30 mins or until crisp and browning. Leave to cool completely.

3. While cooking the potato, roll out the pastry to 3mm thickness then cut out disks to fit a cupcake pan and your pie tops using a 3” snowflake-shaped cutter.

4. Line a 12-hole cupcake/muffin tray with a thin coating of butter and then add the pastry and return both the lined tray and pie tops to the fridge to rest for half an hour.

5. Combine the cheese and potato and spread evenly between the pie shells.

6. Top each with a spoonful of Branston (spread evenly over the top) followed by a pastry snowflake.

7. Beat together to the egg yolks and cream and brush them onto the pastry. Finish with cracked black pepper.

8. Bake for 30-35 mins or until the pastry is cooked through and evenly browned over the top.

Enjoy!!!

03/12/2024

More alternative festive roasts from our Tebay Services shoot...a delicious Venison Wellington. The venison in their farm shop is responsibly sourced from Cumbrian estates plus there are loads more delicious products made by local producers.

If this photo is teasing your tastebuds, here's the recipe below so you can prepare one for your next festive event!

Ingredients

For the duxelle:
- 25g/1oz unsalted butter
- 1 shallot, finely chopped
- 1 clove garlic, crushed
- 225g/8oz mushrooms, finely chopped
- A good pinch of chopped parsley and chopped thyme
- salt and freshly ground black pepper

For the venison:
- 350g-450g/12-16oz ready-made puff pastry
- 450g-675g/1lb-1lb 6oz venison loin
- salt and freshly ground black pepper
- 50g/2oz unsalted butter, plus extra for greasing
- 2 tbsp black peppercorns, crushed in a pestle and mortar
- 200g/7oz pâté
- 1 free-range egg, beaten
- roasted carrots and parsnips and braised red cabbage, to serve

Method
1. To make the duxelle, melt the butter in a frying pan and sauté the shallot and garlic until soft, but not browned.
2. Add the mushrooms and continue to cook for a further 2-3 minutes. Stir in the herbs. Season well with salt and freshly ground black pepper. Set aside.
3. For the venison, roll out the pastry until large enough to wrap around the venison. Leave to rest in the fridge.
4. Season the venison with salt and freshly ground black pepper. Heat the butter in a large frying pan and, when foaming, add the venison. Sear until coloured on all sides but not cooked. Roll in crushed black pepper and leave to cool.
5. To make the wellington, spread the pâté along the centre of the pastry and cover with the duxelle mixture. Place the fillet on top. Brush the edges of the pastry with the beaten egg and fold over to enclose the meat and stuffing. Trim off any excess pastry and turn the parcel onto a buttered roasting tray. Leave to rest in the fridge for 30 minutes. Preheat the oven to 220C/425F/Gas 7.
6. Brush the pastry with a little more beaten egg and cook in the oven for 20-25 minutes until golden.
7. Serve with roasted carrots and parsnips and braised red cabbage.

28/11/2024

We are a big fan of Tebay Services and their gorgeous farm shop so it was, of course, a joy to work with them on some Christmas content. This one is a great alternative to your Christmas centre-piece - a pot roasted shoulder of lamb. Simply delicious!

The farm shop has a spectacular array of produce sourced from local providers. If you ever find yourself on the M6 round Penrith way then pull over for a very special kind of service break. You won't be disappointed!

21/11/2024

What a fab event we had last night. We had ladies from a local WI over at the studio indulging in a plant-based foodie evening. To kick things off I ran a session with some tips and demonstrations of plant-based dishes. This led to some great discussions and I even learnt a thing or two myself. Then later everyone got stuck into a delicious plant-based menu of: -
Cauliflower and parmesan torte
Roast carrot and harissa hummus
Creamy butterbeans with parmesan, cavolo nero & dill
Roast beetroot, feta and walnut salad
Celeriac slaw
Homemade focaccia.

And for pud a date and orange baked cheesecake.

The atmosphere was absolutely brilliant, so much laughter and banter. Everyone left with smiles on their faces, a newly invigorated passion for veggies and, of course, well fed and watered! After all, !

14/11/2024

Hopefully, over the last couple of weeks, you have seen our feed flooded with our beautiful new branding. Our hearts and souls have been poured into its manifestation and we have these two gorgeous humans to thank for it Anna VDF Creative and Nessbee Marketing Services. Together they made Craig and I pull back all the layers and really think about who we were and what we envisioned At The Kitchen to be. The process was challenging but worth every minute of brainstorming and mood-boarding now that we have seen the fruit of our endeavours. If you are looking for a brand refresh or getting your business out there for the first time, I can wholeheartedly recommend Anna and Ness. You will not be disappointed!

13/11/2024

Time to spotlight our fab new logo on the grid and say how much we LOVE it. crafted our logo after long sessions talking about our backgrounds, passion for food, and vision for At The Kitchen. Her idea to incorporate a nod to my Italian roots in the font and the handwritten element for the personal, human touch is perfect. And the logo colour we call 'cooked pasta'! Very apt wouldn't you say!

12/11/2024

Have you checked out our new website yet? Let us know what you think!

This is a little video we have on there showcasing some of our yummy foodie shoots.

www.atthekitchestudio.co.uk

25/10/2024

Simply this...

At The Kitchen

It's all about the FOOD! 🍝🍜🍪🍛🥞🥙🥗🥘🫕🍲🍱

24/10/2024

Here At The Kitchen, we have an inherent passion for food, creating visual feasts full of flavour, flair, fun …and food. For us….it’s all about the food.

24/10/2024

At The Kitchen studio, WHAT we do….

11/10/2024

Affogato! In my mind the perfect pud. So simple! Pop a good dollop of quality vanilla ice cream with a shot of espresso. It’s absolutely delicious served with a drizzle of Pedro ximenez - described as a liquid Bon bon full of sticky sweetness!! Not wanted to sound like an old lady but a small glass of this sweet Sherry served cold with blue cheese is also a fav. Get it on the Christmas list.

📸 craigr_robertson
Styling: Angela Boggiano
ً 📒📸📷😍

03/10/2024

Recipe time! When it's grey and drizzly outside and your toying whether or not to hit the 'on' button on your heating thermostat then perhaps consider warming your cockles with some hearty food - such as this Veggie Cottage Pie made all the more glorious by being served with a cauliflower cheese topping. There is a cheeky dollop of Branston in there too which really adds a flavour boost.

01/10/2024

Love seeing the studio all dressed up and ready to party! Ask hosted an 18th birthday party for a local family at the weekend, lots of fun had all round.

25/09/2024

Sneak preview from a recent ZenB shoot in the studio....plus a couple of BTS shots of us doin' our thing! Can't wait to show you the final images.

Address

5 Warren Road
Stockport
SK85AA

Telephone

+447970435314

Website

http://www.atthekitchenstudio.co.uk/

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Videos

Twistmas tree!

Need a quick and simple buffet idea to serve friends and family over Christmas then you need to try this! A Twistmas tree! Try our Branston pickle and cheese combo for the filling (or create your own)! Here the how to below or watch the video for simple instructions! INGREDIENTS - 2 x sheets of pre-rolled puff pastry - 4-6 tbsp Branston Small Chunk - 200g grated cheddar cheese - 1 egg, whisked METHOD 1. Preheat the oven to 190c. On a lined baking tray, lay out one sheet of puff pastry and top with the Branston and cheddar. Lay the second sheet of puff pastry over the top. 2. Cut a Christmas tree shape out of the pastry and slice horizontal lines, roughly 1 inch apart, up each side of the tree. Ensure to leave about 2 inches uncut in the centre of the tree, where the trunk is. Take each "branch" and twist it. 3. Cut stars out of the off-cuts and place one at the top of the tree and the rest on the tray ready to bake. 4. Glaze the tree and stars with egg wash and bake in the oven for 20 minutes until golden and molten in the middle. 5. Allow to cool a little and enjoy! #twistmastree #christmasrecipes #itsallaboutthefood #foodvideography

Winter Fruit Pavlova

Did you know a touch of vinegar with your egg whites really helps to nail those lovely foamy peaks you need for the perfect meringue? Here's our delicious winter Fruit Pavlova recipe developed for Sarson's vinegar . Perfect dessert for any festive gathering! INGREDIENTS For the meringue: - 1 tsp Sarson’s Distilled Malt Vinegar - 4 egg whites - 275g caster sugar - 1 tsp vanilla extract/essence - 2 tsp cornflour For the topping: - 300ml double cream - 25g dark chocolate, grated - Small handful of your favourite nuts, finely chopped - A selection of your favourite winter fruits COOKING INSTRUCTIONS 1) Preheat your oven to 140C/ 120C fan/ gas 1. 2) Whisk the egg whites to soft peaks. Continue whisking as you add the sugar one spoonful at a time. Once all the sugar is added and you have glossy, stiff peaks, add the vanilla essence, cornflour, and Sarson’s vinegar. 3) Spoon the meringue onto a baking tray lined with baking paper. Create a circle that’s around 21cm. Bake for 1 hour and then turn off the heat, leaving the meringue inside until the oven is completely cool - around an hour. 4) Spoon the whipped cream over the cooled meringue and crown the dessert with the fruit, nuts, and chocolate. 5) Serve and enjoy! #pavlova #vinegar #meringuetips #itsallaboutthefood #christmasrecipeideas

Branston, Cheese and Potato Mince pies

Our take on the traditional #mincepie - cheddar cheese, potato and a Branston pickle twist! Check out the recipe below! Ingredients - 360g Branston Pickle - 500g shortcrust pastry, readymade- 120g Maris Piper potatoes, diced - 2 egg yolks - 50ml double cream or milk - 100g Cheddar (chopped into tiny chunks) - Cracked black pepper - Olive oil - Sea salt Cooking Instructions: 1. Preheat your oven to 180ºC. 2. Spread the potato out on a baking tray coated in olive oil and sprinkled with sea salt. Roast for 30 mins or until crisp and browning. Leave to cool completely. 3. While cooking the potato, roll out the pastry to 3mm thickness then cut out disks to fit a cupcake pan and your pie tops using a 3” snowflake-shaped cutter. 4. Line a 12-hole cupcake/muffin tray with a thin coating of butter and then add the pastry and return both the lined tray and pie tops to the fridge to rest for half an hour. 5. Combine the cheese and potato and spread evenly between the pie shells. 6. Top each with a spoonful of Branston (spread evenly over the top) followed by a pastry snowflake. 7. Beat together to the egg yolks and cream and brush them onto the pastry. Finish with cracked black pepper. 8. Bake for 30-35 mins or until the pastry is cooked through and evenly browned over the top. Enjoy!!! #christmasrecipeideas #itsallaboutthefood

Pot-roasted lamb shoulder

We are a big fan of Tebay Services and their gorgeous farm shop so it was, of course, a joy to work with them on some Christmas content. This one is a great alternative to your Christmas centre-piece - a pot roasted shoulder of lamb. Simply delicious! The farm shop has a spectacular array of produce sourced from local providers. If you ever find yourself on the M6 round Penrith way then pull over for a very special kind of service break. You won't be disappointed! #potroastedlamb #tebayservices #christmascontent #itsallaboutthefood

Foodie Showreel

Have you checked out our new website yet? Let us know what you think! This is a little video we have on there showcasing some of our yummy foodie shoots. www.atthekitchestudio.co.uk #newwebsite #foodvideography #itsallaboutthefood

Passion for Food

Here At The Kitchen, we have an inherent passion for food, creating visual feasts full of flavour, flair, fun …and food. For us….it’s all about the food. #foodstyling #foodphotography #videography #passionforfood #itsallaboutthefood

What we do

At The Kitchen studio, WHAT we do….#foodstyling #foodphotography #videography #recipedevelopment #events #itsallaboutthefood

An integral part of our brand refresh has been refining and honing not just what we do At The Kitchen but also who we are… #brandrefresh #foodstyling #foodphotography #foodvideography #rebrand #itsallaboutthefood

Sharing some of our recent recipe developments with our friends at Mizkan! Fantastic day in the #atthekitchenstudio! #allaboutthefood #recipecreation #recipedevelopment

Whipped Feta with Roasted Tomatoes and Pistachio Dukka

At ATK we love a good dip especially when with served with some roasted tomatoes. Here is a little ‘how to’ reel of one of our favourites... a whipped feta dip (see recipe below) made easy-peasy with the use of the @magimixuk blender. Made even more special with some sprinkles of Pistachio Dukka! ‘How do you make that?’ you ask….well, pop back here tomorrow for another how to video and recipe! Whipped Feta with Roasted Tomatoes and Pistachio Dukka Serves 4 200g feta cheese 2tbsp thick Greek yoghurt Grated zest and juice 1 lemon 2tbsp extra virgin olive oil For the roasted tomatoes 250g cherry or baby plum tomatoes, halved 2tbsp olive oil 1tbsp dried oregano Flaky sea salt and black pepper 2tbsp pistachio dukka 1 Preheat the oven to 200C/180C fan/gas 6. Place the halved cherry tomatoes in a small roasting tin and drizzle over the olive oil and sprinkle with the oregano, salt and pepper. Roast for 20 minutes. 2 Crumble the feta into the blender and add the yoghurt, lemon zest and juice and extra virgin olive oil. Blend until smooth and creamy. 3 Spoon the whipped feta onto a serving plate , top with the roasted tomatoes and then sprinkle over the Dukka. Serve with crusty bread or crackers. 🎥 Craig Robertson #whippedfetadip #howtoreel #foodiesofinstagram

Chicken Katsu

Here's a little step-by-step video we prepared for a pitch recently. A deliciously simple Chicken Katsu! Enjoy! #chickenkatsu #stepbysteprecipes #videography #contentcreation

Another of our lovely little pizza vids for @pizzadoughcodoughballs... Simply delicious (both the pizza and the videography! #pizzadoughballs #pizza #videography #contentcreation #foodstyling #foodstylingandphotography

At The Kitchen

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16/12/2024

11/12/2024

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28/11/2024

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14/11/2024

13/11/2024

12/11/2024

25/10/2024

24/10/2024

24/10/2024

11/10/2024

03/10/2024

01/10/2024

25/09/2024

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Telephone

Website

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Contact The Business

Videos

Twistmas tree!

Winter Fruit Pavlova

Branston, Cheese and Potato Mince pies

Pot-roasted lamb shoulder

Foodie Showreel

Passion for Food

What we do

Whipped Feta with Roasted Tomatoes and Pistachio Dukka

Chicken Katsu

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