Our Story

From a small kitchen in East London to working with restaurants across the United Kingdom, here's how nano-rift came to be.

How It Started

nano-rift began in 2014, born from a simple frustration: too many recipe development services treated food as an afterthought—a problem to solve rather than an opportunity to create something meaningful.

Our founders had spent years working in professional kitchens, food media, and product development. They saw the same patterns repeatedly: rushed timelines, corner-cutting on testing, recipes that looked good on paper but failed in real kitchens.

We decided to build something different. A consultancy that would take the time to understand each client's specific context, test rigorously, and deliver work that genuinely performs.

Where We Are Now

Twelve years on, we've developed over 850 recipes, trained hundreds of home cooks, and consulted for restaurants, hotels, and food brands across the country.

Our team has grown from two founders to eight full-time culinary professionals, each bringing distinct expertise: classical French technique, modern British cooking, plant-based cuisine, pastry and baking, and food science.

We've stayed true to our original principle: take the work seriously, test everything properly, and deliver results that last.

What We Stand For

These principles guide every project we undertake.

Rigorous Testing

Every recipe we develop gets tested multiple times in different conditions. We don't release anything until we're confident it works consistently.

Client Partnership

We work with you, not just for you. Your input shapes the direction, and we keep you involved throughout the process.

Clear Communication

No jargon, no vague promises. We tell you what's realistic, keep you updated, and explain our recommendations clearly.

Practical Results

Beautiful recipes mean nothing if they can't be executed reliably. We optimise for real-world performance, not just impressive concepts.

Our Team

Meet the people behind the recipes.

Eleanor Harding

Co-Founder & Creative Director

Former head chef with 15 years in professional kitchens. Eleanor leads recipe development and oversees creative direction for all client projects.

Marcus Webb

Co-Founder & Operations Lead

Background in food product development and food science. Marcus ensures our recipes work at any scale and manages client relationships.

Priya Sharma

Head of Education

Trained pastry chef and cooking instructor. Priya designs and leads our cooking classes, workshops, and educational programmes.

Thomas Chen

Senior Recipe Developer

Specialist in plant-based cuisine and modern British cooking. Thomas brings creative innovation balanced with practical execution.

Key Milestones

2014

Founded in London

Eleanor and Marcus launch nano-rift from a converted warehouse kitchen in Hackney, taking on their first commercial clients.

2016

Cooking Classes Launch

We expand beyond B2B work to offer cooking education. Our first public classes sell out within days.

2018

New Studio Opening

Growing demand leads us to a larger space in Spitalfields, with dedicated areas for development, testing, and teaching.

2020

Virtual Programmes

We develop comprehensive online learning resources and virtual consultation services, expanding our reach nationwide.

2023

Industry Recognition

Awarded "Best Culinary Consultancy" at the UK Food Industry Awards, recognising our contribution to the sector.

Our Approach to Food

We believe great cooking combines technical skill, quality ingredients, and thoughtful creativity. Here's how we think about each element.

Technique First

Understanding the why behind cooking methods matters more than memorising steps. When you grasp the underlying principles—how heat transfers, why emulsions form, what creates browning—you can adapt and troubleshoot rather than just follow instructions.

Ingredient Respect

Good cooking starts with good shopping. We champion seasonal, responsibly sourced ingredients not just for ethical reasons, but because they genuinely taste better. The best technique in the world can't compensate for mediocre ingredients.

Practical Innovation

Creativity without execution is just ideas. We embrace new techniques and flavour combinations, but only when they actually improve the dish and can be replicated consistently. Innovation should serve the food, not the other way around.

Work With Us

We'd love to hear about your project and explore how we might help.

Get in Touch