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Julie Friend

@kentcooking

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Chef, writer, judge
🏆 MasterChef 1997
@thegfw Chair
@kentlifemag 🖊 Food
👩🏼‍🍳@the_tinytable
🌟 Judge @guildoffinefood 🇬🇧 🇮🇹
Lymphoma recovery ❤️‍🩹

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“Don’t quit your daydream”

From winning a tv cooking competition which convinced me that food should be my career, through recipe developing, menu consultancy, cheffing, @guildoffinefood judging in the UK and Italy, writing countless features and articles and now today …Chair of The Guild of Food Writers @thegfw 💫

Having joined the Guild about 9 years ago, I have been part of the committee for the past 6, and last night I was voted in as Chair. A pinch me moment, if ever there was one. It’s a wonderful organisation championing and supporting its members in an ever evolving industry.

A huge thank you to the Guild team for trusting me to take the reins for a couple of years and particularly to @angela_zaher for stepping up as Vice Chair to be by my side on this journey.

The biggest thanks goes to outgoing Chair @samuelwgoldsmith who has not only left the strongest foundations for me to walk onto, but who has become a great friend and confidante over the past few years, during some turbulent personal times for both of us. Sam I won’t let you down but beware - I have you on speed dial 😆♥️ by @kentcooking

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a month ago

It’s National Cherry Day 🍒♥️

Here in Kent, I am in the heart of cherry country right now with pop-up stalls, farm shops and pick-your-own fields absolutely heaving with these ruby red jewels.

I can be so greedy with cherries. When you get the perfect specimen it’s hard to stop yourself gorging the lot in the hope that the next, and the next, will be as sublime. Or maybe that’s just me 😊

How will you be eating yours today? A selection of my favourites above including the Kentish huffkin which allegedly was created by a cherry farmers wife with the perfect dimple on top to hold the fruit 📸: @saltwickmedia

Last illustration is by @thegfw member Angela Nilsen and fronted our newsletter this month. Life is a bowl of cherry🍒 by @kentcooking

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9 days ago

Great taste, great friends, great (est) country 🇮🇹 ♥️

96 hours in Italy, mostly working (yes it was work, thank you 😆) with a little bit of playtime at the end.

A friend said recently “you live a charmed life don’t you” 😊 And, of course, I could list ALL the reasons that are not/or have not been so charming, but to be honest, they were right, and I am ever grateful.

This is the second year I have been asked to join @greattaste_in_italy as a co-ordinator (so happy I learned Italian when I was working in travel all those years ago) and I do feel very lucky to get to eat wonderful Italian produce, with brilliant fellow judges and have everything organised perfectly to the ‘nth degree by the @guildoffinefood team 💫

Then, having a little time at the end to meet up with friends, eat more great food and explore Milan again. Charmed indeed.

Thanks for having me @greattaste_in_italy - fino al prossimo anno 🙏🏻♥️ 🇮🇹 by @kentcooking

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2 months ago

Who knew seafood and pepperoni were a match made in heaven? ✨

Created by Master Chef winner and Great Taste judge Julie Friend @kentcooking this recipe pairs steaming mussels with our PROPERONI crumble for the ultimate smoky, crisp kick.

Hit the link in our bio for the full recipe!

#homecooking #seafoodrecipe #pepperoni #PROPERONI #recipeinspo by @kentcooking

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2 months ago

When you’re up to your eyes in organising your own awards for @thegfw what better way to chill for the evening, than to head off to another star studded event.

Fabulous few hours at @fortnums Food and Drink awards 🎉 The champagne flowed, the caviar was bumped and the signature duck egg blue ice cream was the perfect chaser.

Congratulations to everybody nominated and to those who took away the big gongs 🌟

Always lovely to get hugs off friends in the business and to meet new people who are all fighting to keep this food and hospitality world alive right now.

No time to rest, back to my to-do list … see you in June 🏆 💫 @thegfw by @kentcooking

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3 months ago

Sunday evenings. Hazy sunshine through apple blossom. My boys running around free amongst the trees. Leftover shoot spoils of apple cake and slightly warm wine. Laughs with @kentcooking. A pretty perfect end to a very busy week.

#foodphotographer #lifestylephotography #kent taken in Wateringbury by @kentcooking

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3 months ago

A little BTS of today’s shoot with @kentcooking developing some new recipes. Lots of experimenting with layouts, lighting and styling. A little different from my usual restaurant work but good fun (despite how my face looks)

#foodphotographer taken in West Malling, Kent by @kentcooking

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3 months ago

A quick, ‘cheats’ Simnel cake that you could start today and enjoy for tea on Sunday. A moist tea loaf studded with marzipan pieces and finished with toasted marzipan flowers (don’t put this under the grill though, so only ‘toast’ if you have a little blow torch).

🌼 400g mixed dried fruit soaked overnight in 320ml strong black tea (Earl grey adds a nice citrus dimension)
🌼100g dark brown sugar
🌼2tsp mixed spice
🌼1 large egg
🌼 250g self-raising flour
🌼Marzipan

🐣 Soak the fruit with the sugar and spice in the tea overnight.

🐣In the morning beat in the egg and flour.

🐣Add a handful of blueberry sized marzipan nuggets.

🐣Bake in a lined 2lb loaf tin for around 1hr at 180C until a metal skewer comes out clean.

🐣Glaze when just out of the oven with warmed apricot jam (honey, syrup) and layer marzipan ‘flowers’ (or any shape you like) across the top. Roll marzipan on a floured surface to make life easier (or icing sugar).

🐣Do the cheffy thing with your blowtorch if you have one.

Keeps well in a tin for about a week (but will it be resisted? …) and actually gets tastier day by day 💛

Happy Easter weekend everybody.

#tealoaf #simnelcake #quicksimnelcake by @kentcooking

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4 months ago

“From cellulite thighs to Botox face” the phrase of Saturday 😆 These are the words I used to describe where we needed to go with our pasta dough, at my Italian themed cookery class at the weekend. Many giggles followed - but they knew exactly what I meant. From a dimpled surface to smooth and glossy after some sturdy kneading. We got there - and it was delicious.

What a fabulous time I had teaching ten ladies at the weekend, who could not have been a keener audience - soaking up every last tip I had to offer.

I had hurt my back the week before -pushing myself probably, but sometimes work and life get busy all at once and you have to keep going. But Saturday truly lifted my spirits (and Nurofen lifted the pain 🤣) and reminded me why I do what I do.

When you have a passion (or obsession probably) there is nothing better than being able to share it to a receptive audience. For me that’s either cooking for people who enjoy my food or teaching people how to recreate similar.

We packed a lot in - pasta, sauce, focaccia, semi-freddo, biscuits galore. The take-aways were not just the recipes however, but the little nuggets of intel. Where to buy, what to freeze, how to cut corners but not standards. One lovely lady was even adding to her Ocado shopping trolley mid-class 😁 Brilliant. Absolutely brilliant ♥️

Thanks to @samcornish04 for organising as part of a fundraiser for @diabetesuk ♥️ If you want a beautiful Kent barn to rent for your next country break, overlooking vineyards and orchards then follow @bokesbarn 💫

Back in the Autumn for a “get ahead for Christmas” session 👩🏼‍🍳 by @kentcooking

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4 months ago

Marvellous mortadella .. and so much more.

Last week was an exhausting but satisfying series of events with @thegfw and @theeufab6.uk celebrating deli meats and wines from around Europe.

First was a supperclub at @tonbridgeoldfirestation (thanks so much Richard 🙏🏻) with several Guild members and the good and the great of Kent foodies. For this one, I donned my whites and created a four course meal incorporating Salamini Italiani alla Cacciatora PDO, Mortadella Bologna PGI and Cotechino Modena PGI. New ideas and interpretations of dishes, with traditional products. All paired so beautifully with @garnacha.origen 🍷

Then it was up to London to the fabulous @lacucinacaldesi where @katiecaldesi @giancarlocaldesi and son Giorgio, hosted us all so generously and demonstrated some really innovative tasting plates. The lettuce wrapped ‘tortellini’ (which looked like little brussel sprouts) stuffed with chicken and mortadella were the most surprising I think and a real knockout.

At @thegfw we are always looking for food brands and organisations with whom we can collaborate for our awards and events - we have 600 members who you can reach like this. If that’s you and you’re interested, do get in touch. by @kentcooking

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4 months ago

🎤 Julie Friend, Giudice Great Taste
La sua esperienza nel processo di valutazione rappresenta una prospettiva concreta su cosa significa valutare un prodotto secondo il metodo Great Taste.
Guarda l’intervista completa. ✨

#GreatTasteInItaly2026 #MadeInItaly #CallForProducers #FoodAwards #EccellenzaItaliana by @kentcooking

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4 months ago

Oh Olhão. 72hrs in a different country with my bestie of over 40 years @paula.gibbons - like a massive shot of vitamins straight to the veins, mood boosting and energy enhancing.

We choose February to escape from those heavy grey clouds and to hopefully find some winter sun. We struck lucky, not only with the weather, but with a sleepy Portuguese fishing town full of fantastic restaurants, small independent shops and the kindest, friendliest people.

Markets, marinas, sandy islands, ferries, fishermen, walks, talks, pastel de nata and negronis.

We stayed at @pureformosa which we could not recommend highly enough. Pristine, perfect location, optimal breakfast buffet and brilliant staff. The rooftop pool and bar was the icing on the cake.

We ate at @cestaria.bistrodeartesao @pizzanapedra and @hadoamador - the latter two being our favourites with the last having the freshest fish cooked over fire while you wait 🐟 🔥

A magical mini break always helped by those belly laughs that give you cramp. Where to next @paula.gibbons ✈️ 💕 by @kentcooking

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5 months ago