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Inspired by family recipes

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  • About

Work With Me

I am able to create high-quality, beautiful photography that showcases your brand and products in the best possible way, on location or remotely. Whether you need content for a paid advertising campaign, website or social channels. I can offer a range of services to suit your brief.

If you have an idea for a potential campaign you’d like to discuss, just get in touch to find out if my services are the right fit for you.

Here are a few brands I’ve worked with…

  • Waitrose
  • Tims Dairy Yogurt
  • Poppinpoms 
  • Love Fresh Berries
  • The London Botanist 
  • Claire’s Amazeballs
  • Cacao and Candy

I have also…

  • Written a regular column for Scan Magazine.
  • Featured twice in Enki magazine.
  • Created content for Simply Scandi Magazine.

If you’d like to discuss a potential project, or to enquire about rates & availability, please email louise@nkstories.co.uk or connect with me via the form on my contact page.

Testimonial

Louise is a self-confessed food ‘enthusiast’, but at Tims Dairy we think that underplays her vast expertise and innate knowledge and appreciation of food; its tastes, flavour combinations and the way she presents her beautiful dishes. Working with her is a sheer pleasure as her skill and passion for food and food photography blend in perfect harmony. She takes on, and interprets any brief with superb professionalism and puts her heart and soul into perfecting the best results.

Her incredible photography captures the true essence food and the crossover to the palate, that is as rich on the eye as it is on the taste buds. She has an incredible attention to detail that carries through into her immaculate presentation and imagery. 

We have enjoyed wonderful collaborations combining our award-winning Greek style yogurts with her beautiful recipe ideas and photography, and would recommend her expertise 100% – especially if you want to create a fantastic profile on Instagram.

Sally Dorling, Marketing Foods

A huge thank you to everyone who came to my book l A huge thank you to everyone who came to my book launch last night — it was such a lovely evening, and I’m so glad it was enjoyed by all.

Big thanks as well to @marlowbookshop for so kindly hosting the event.

Always so grateful to @wasielewskamarta and @glamorousglutton for taking such lovely photos for me 🤍

#booklaunch #marlow #bakingbook #bunssweetandsimple #abakersgonnabake #thebakefeed #nordickitchenstories #bakinginspiration #cookbooklaunch #bakerlife #homebaking #bakeandshare
No food photos today — just summer flowers. I’ No food photos today — just summer flowers. I’m in the kitchen baking buns, getting ready for my (belated) book launch tonight at the Marlow Bookshop.


#BookLaunch #MarlowBookshop #slowdownwithstills #summerloving #BritishSummer #BakingDay #SummerBlooms #BelatedButBrilliant #SupportLocalBookshops #nordickitchenstories
Crab & Lemon Spaghetti I had some brown crabmeat Crab & Lemon Spaghetti

I had some brown crabmeat left over from a dressed crab, so I made a simple but delicious bowl of spaghetti. The crab was mixed with finely sliced garlic, chopped chilli and parsley, a good squeeze of lemon juice, and a little zest to brighten things up. Not entirely traditional, but I added a touch of Parmesan, melted into the pasta water with a knob of butter, and added it to the spaghetti at the end. It brought everything together. Finished with a drizzle of the wild garlic oil I made last week. Clean, fresh flavours — nothing fussy.

#CrabPasta #MidweekMeal #NotQuiteItalian #WildGarlicoil #PastaNight #EasyDinners #InMyKitchen #FoodieFavourites #Seafoodfix #homecooking #simpleeats #nordickitchenstories
As promised, here’s the step-by-step video for s As promised, here’s the step-by-step video for shaping these elderflower and strawberry buns. 

They take a little more time, but I promise they’re worth every minute. Soft, sweet, floral, and full of summer.

The full method, including the exact dimensions for rolling and cutting the dough, is in the book. Please let me know if you give them a go and I’d love you to add the hashtag #BunsSweetandSimple.

#BakingReel #SummerBakes #Elderflower #StrawberryBuns #BakingTutorial #StepByStepBaking #FromTheBook #BunsSweetandSimple #nordickitchenstories
Making my own water kefir is a summer ritual –
a naturally fizzy, fermented drink full of beneficial bacteria. 

Made using water kefir grains – tiny, jelly-like crystals that are a mix of friendly bacteria and yeast. They ferment sugar water into a light, tangy, gut-loving tonic.

Once the first ferment is complete, you can infuse it with fresh ingredients in a second ferment, adding natural flavour and even more fizz.

Some favourite flavours:
🍓 Strawberry & Basil
🌿 Strawberry & Fennel
🥒 Cucumber, Mint & Lime
🍉 Watermelon, Mint & Lime
🌼 Elderflower & Lemon
🍋 Root Ginger & Lemon

Ever so slightly sweet, naturally sparkling, and full of character – perfect for warm days and a happy gut.

Have you tried water kefir yet? You can read more about it if you follow the link in my bio.

#WaterKefir #SecondFerment #FermentedDrinks #Probiotics #GutHealth
#HomemadeKefir #NaturalFermentation #fermenteddrink  #KefirFlavours #nordickitchenstories
If you caught my Stories the other day, you’ll h If you caught my Stories the other day, you’ll have seen I made a wild garlic oil (with some leaves I’d forgotten about in the fridge). Well, here’s what I ended up making:

POACHED SKATE WITH WILD GARLIC AIOLI

The skate is lovely and delicate — just slides off the bone — and the aioli was creamy, punchy, and full of that fresh wild garlic flavour. A perfect way to make the most of the last of the leaves. You can absolutely make a more classic aioli with garlic and a pinch of saffron instead, if you prefer.

Here’s how I did it:

For the skate:
Poach the skate gently in barely simmering water with a splash of white wine, a bay leaf, a few slices of lemon, and 5 black peppercorns for around 5–8 minutes, until just cooked. Take approx. 75ml of the poaching liquor and pour it into a small saucepan. Boil and reduce to 1 tablespoon, then set aside.

For the wild garlic aioli:
– 1 egg yolk
– 1 tsp Dijon mustard
– 1 tsp white wine vinegar or lemon juice
– About 100ml wild garlic oil

Whisk the yolk, mustard, and vinegar together, then slowly drizzle in the wild garlic oil while whisking, until it thickens. Season with salt, and stir in the reduced poaching liquor to loosen and flavour the aioli.
Serve the skate warm, with crushed new potatoes and griddled asparagus. So simple — and so good.

📌How to make flavoured oil is in highlights

#skate #wildgarlic #foragedfood #myseasonaltable #seasonaleating #homecooking #britishfood #springontheplate
#easyrecipe #raywings #nordickitchenstories
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