Blanche Vaughan is dedicated to finding the finest ingredients and letting them shine in her ingeniously simple recipes.

Blanche Vaughan is a former chef, food writer, food editor for House & Garden and cookbook author. Blanche has spent years quietly building 
on her skills at top restaurants and establishing herself in the food industry. She has subsequently developed her own take on English cuisine, demonstrated in her two wonderfully simplistic cookbooks, In One Pot 
and Egg.

Blanche began her career working at the Michelin starred River Café, Moro and St John. Here she became dedicated to finding the finest ingredients and letting them shine in her ingeniously simple recipes. This led her to write two cookbooks. In One Pot is an indispensable resource for those who want simple, fuss-free cooking without compromising on flavour. Egg celebrates the staple ingredient of every household, providing recipes for every occasion that showcase the versatility of a box of eggs.

Blanche now contributes regularly to The Observer Food Monthly and The Guardian. She shares seasonal recipe that allow British produce to shine, as well as recipe from her cookbook. Blanche is currently the food editor for House & Garden, contributing recipes, reviews and videos to the magazine and website.

Blanche collaborates with several publications and brands to share the art of cooking, including:

the guardian logo
the observer logo
house & garden logo
nowness logo
the independent logo
fort eliot festival logo