Hello, I’m Katy Beskow. I’m a cook, food writer and cookery tutor with a passion for good food. You’ll find me creating new recipes, demonstrating at food festivals, writing for magazines and teaching modern vegan cooking- so if you need me, I’ll be in the kitchen! Food is my number one love and I hope to change the general perception of vegan food, by showcasing what is possible with seasonal and fresh foods. I now live in Yorkshire and cook in my tiny, yet fully functional kitchen.
I moved to London when I was eighteen and it wasn’t long before discovering that I would never have enough money (two months exactly!). I stumbled across a market in Tooting, South London, where I could buy lots of fresh fruit and vegetables for very little. I’d then create dishes using all the produce. My passion for food has humble beginnings and I have now been vegan for over 10 years. I am an ethical vegan, with a primary love of great food.
I am a true foodie and love trying new things, so I like to think of all the things I can eat. I enjoy plenty of fresh fruits, vegetables, beans, seeds, pulses, oils and grains. And I eat cake often. I avoid all meat, fish, dairy, eggs, honey and animal products, which still leaves me with a mountain of incredible food.
Just like any diet, a vegan diet must be balanced in order to be healthy. I don’t claim that my recipes are super-charged and uber-healthy, but you’ll find a good mix of good food and cheeky treats. I’m not a food apologist, a little of what you fancy does you good!
You’ll find that vegan cooking requires very few ‘formal’ skills. You don’t have to worry about under cooked meat or bones in fish! I’m self-taught and learn something new every day. I hope my recipes give you a clear step-by-step guide to vegan cooking. Why not come along to one of my cooking classes? Check out the Events page
Very rarely; in fact I can’t remember the last time I did. I’m not keen on them. You’ll find my protein sources come from beans, seeds, lentils and nuts, which are all healthier alternatives to meat and far less processed than fake meats.
Have you tried another non-dairy milk instead? These days supermarket shelves are stacked with many types of non-dairy milk including almond, rice, coconut, macadamia and oat. You can often choose from organic and sweetened or unsweetened. I’ve tasted a big improvement in soya milk over the years, give it a chance.
People choose to have a vegan lifestyle for many different reasons including animal ethics and welfare, food costs, a healthier lifestyle and environmental factors. Long gone are the days where veganism was exclusive to hippies. It’s very fashionable to be vegan, don’t you know.
You can start by having one vegan meal a week. Then try a vegan day. Gradually replace your dairy milk with a non-dairy milk and your honey with maple syrup. Bake a vegan cake. You’ll be hooked.
Please contact me with your requirements for private catering. I also regularly demonstrate my cooking at food festivals and pop-up events, so keep an eye out for details of the next. I also share tips via this website and on Twitter, Facebook, YouTube and Instagram.