At The Kitchen

Name: At The Kitchen
Address: 5 Warren Road, Stockport, SK8 5AA, GB
Telephone: +447970435314
Price range: $$
Rating: 5

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At The Kitchen

ATK is a small boutique studio, that specialises in food photography and videography.

Founded by photographer, Craig Robertson with Food Stylist and Content writer,
Angela Boggiano along with a collaboration of like-minded creatives who have
all come together to make great things happen. With extensive industry experience working alongside both large global brands
and small independent businesses. They offer a range of services that includes
professional photography and videography

, set design, food and prop styling
through to recipe creation and content writing. ATK not only provide a creative team to realise your vision but also a space to
help you achieve it. With a light and airy studio with a fully equipped kitchen and
separate prep kitchen and prop store. With an industry experience spanning 25 years working extensively with top food
magazines such as Delicious, Waitrose, Sainsbury's and BBC Good Food, Olive
and Food and Travel. Also all the big supermarkets including Booths, Tesco, Sainsbury's, Waitrose,
Asda, Coop and Iceland, and commercial work, with names such as Kelloggs,
Arla, Pringles, Nestle, E&J Gallo Winery, Yeo Valley and Berryworld.

12/08/2025

BBQ season is calling 🔥☀️

The forecast’s looking glorious for the week ahead, so it’s time to dust off the grill, gather your favourite people and make the most of the long summer evenings ahead.
We shot 📸 and styled this feast for the brilliant Westmorland / Tebay Services team - featuring sizzling sausages, marinated meats, juicy steaks, charred veg and fresh salads, all available in their farm shop.

So, whether you’re celebrating surviving the first few weeks of the summer holidays or just soaking up a rare stretch of English summer, it’s time to go alfresco!

05/08/2025

A summer salad with a twist 🍓🧀

We’re loving this seasonal recipe! It was created by the brilliant Westmorland / Tebay Services team and styled and snapped by us here At The Kitchen. In this dish, sweet strawberries meet buttery, crumbly Wensleydale, crisp spinach and toasted almonds, all tied together with a tangy dressing.

It’s the kind of dish that makes alfresco eating feel extra special – I promise it tastes as good as it looks 😍

Full recipe below 👇

Strawberry & spinach salad with Wensleydale cheese & almonds

Serves 4 as a starter or 2 for a light lunch

We tend to think of strawberries as a dessert, but their sweetness lends a delicious seasonal depth to Summery salads, and perfectly ripe berries are absolutely delicious with the buttery, salty tang of a proper Yoredale Wensleydale cheese. Enjoy this salad outside for an optimum eating experience.

• 1 bag of baby spinach
• A punnet of fresh strawberries
• 100g of Yoredale Wensleydale (or you could use Gorgonzola)
• Handful of sliced almonds
• 2 tbsp of really good olive oil
• 1 tsp balsamic vinegar
• 1 tsp pure maple syrup
• 1 tsp Dijon mustard
• Juice of half a lemon
• Salt/pepper to taste
• A handful of mint leaves, lightly chopped

METHOD

In a small bowl, whisk together the oil, vinegar, maple syrup, mustard, salt, lemon juice and pepper until combined.
In another bowl, combine the spinach, sliced strawberries, cheese and almonds.
Toss with dressing and serve, or if you prefer, plate the salads and serve dressing on the side.

28/07/2025

You can’t beat a holiday by the seaside in Britain when the weather is good. We were lucky and had a fantastic week by the beach in glorious Wales . Pembrokeshire is so stunning and thanks to we got to see the coast up close with a brilliant coasteering and kayak trip . Fantastic beaches, beautiful scenery and great food , it was ace.

#

25/07/2025

Perfect timing! It’s National Cheese & Wine Day, and we just happened to have styled and snapped these beauties for our recent shoot with Westmorland/Tebay Services .

So today is a celebration of crumbly wedges, buttery rinds, bold blues and delightfully whiffy cheeses all paired perfectly with a chilled fizz or glass of vino. So whether it’s a Friday night treat or a picnic centrepiece - go all in!🧀🍾🍷

Grab your favourites and fill your glass...and cheers to today!

ً

22/07/2025

A pasta dish that’s shouts sunshine ☀️ even when the weather forecast doesn't!

This pasta dish comes from the brilliant team at Westmorland - pairing crisped-up SaltPig Guanciale with buttery courgettes, lemon zest and ’s British spelt pasta for something simple but packed with flavour.

✨ Guanciale is a traditional Italian cured pork made from pork cheek or jowl — rich, silky and deeply savoury. Can’t find it? Pancetta or good-quality smoked streaky bacon will work beautifully too.

I N G R E D I E N T S
Serves 2 adults or 4 children

• 120g SaltPig Guanciale
• 25g butter
• 1 shallot, finely chopped
• 2 garlic cloves, sliced
• 1 tsp chilli flakes
• 200g diced courgettes
• Large glug of dry white wine
• 120ml chicken stock
• A few grates of lemon zest
• 150g Northern Pasta Co. Casarecce
• 30g grated Parmesan

M E T H O D

- Bring a large pan of well-salted water to the boil (you want it to taste of the sea).
- In a separate pan, add the guanciale and cook over medium-high heat until golden and the fat is rendered.
- Add the butter, shallot, garlic and chilli flakes. Cook for a minute until fragrant.
- Stir in the courgettes to colour slightly, then pour in the wine.
- Deglaze the pan and add chicken stock. Simmer gently.
- Cook the pasta for 8 minutes until al dente, then drain and toss through the sauce.
- Stir in parmesan and lemon zest until everything’s glossy and coated.
- Top with more cheese, a pinch of chilli, and enjoy outside if you can

📷 by
✨ Recipe by Westmorland , featuring +

16/07/2025

A bowl of pure comfort 🍲

At The Kitchen Studio photographed this hearty Chickpea Masala for Westmorland’s summer newspaper, and it’s one we’ll be coming back to again and again. Fragrant, filling, and packed with veg - it’s ideal for easy weekday dinners or batch cooking for the freezer.

It’s served at Tebay Services with roasted Bombay cauliflower (recipe tip below 👇), but you can easily recreate the whole thing at home using the recipe below:

INGREDIENTS

• 2.5tbsp rapeseed oil
• 2 medium onions (diced)
• 1tbsp fresh ginger (grated)
• 2 cloves of garlic
• 2 medium carrots (diced)
• 2 tbsp tomato puree
• 3x 400g tins of chickpeas
• 1large green pepper (diced)
• 2 big handfuls of spinach
• 240g frozen peas
• 400ml water - (add a bit more depending on how thick you like the sauce)
• 1tbsp masala spice mix (adjust based on desired strength)
• 1tsp salt

Method

Heat oil in a large pan. Add onions and sauté for 6–8 mins until golden.

Add ginger and garlic, cook for 1–2 mins.

Stir in tomato purée and cook for 5–7 mins until oil separates.

Add masala spice and toast for 2–3 mins.

Stir in carrots, pepper and peas. Cook for 5 mins.

Add chickpeas (with liquid if canned) and stir.

Pour in water. Simmer on low for 10–15 mins.

Stir in spinach and cook 2–3 mins until wilted. Season with salt.

For the Bombay cauliflower:

Toss cauliflower florets in oil, salt, pepper, and Bombay spice mix. Roast until golden and crisp, opening the oven door occasionally to release steam (helps with crispiness!).

10/07/2025

We shot and styled this beautiful picnic spread for our friends at Westmorland / Services, featuring some of the delicious goodies from their deli. If you're passing by this weekend, it’s well worth a pit stop! And if you're not heading that way, then and pop into your favourite bakery or deli and pull together your own spread.

With the sun out and the Wimbledon finals on, it's the perfect excuse to take your lunch al fresco. Think pork pies, charcuterie, sausage rolls, chutney, a handful of olives and something crisp to drink. Simple. Joyful. Nourishing.

Here’s to long lunches, messy fingers and not moving from the picnic rug until sunset 💙🎾🍓

09/07/2025

With the Wimbledon final looming this weekend, I think it’s time for a post featuring 🍓 🍓🍓!!! So here are some sumptuous snaps of our delicious strawberry and pistachio tart. Also, say hi to Jasmine, who has joined us this week on work experience 👋 👋 👋

27/06/2025

Victoria sponge season has officially begun 🎉

We styled and snapped this beauty for Tebay Services (definitely worth stopping for a slice next time you’re passing!) and we haven’t stopped craving it since.

Jammy, creamy, fluffy perfection. The ultimate addition to any picnic or summer buffet 🍰☀️

Perfect for sharing. Or not. No judgement here.

25/06/2025

Proudly raising a glass to 🍾!

We recently shot this elegant bottle of Easing Hill Rosé Sparkling for Westmorland—produced right here in England and now gracing the shelves of Gloucester Services shop. You’ll also find it featured in the latest issue of the Westmorland quarterly newspaper.

British-grown, sustainably made, and looking very at home in front of our lens!

23/06/2025

Absolutely loved writing these recipes for Weekend - super simple Summer recipes . In this weeks newspaper - the 750th issue with the stunning cake on the front ! Many thanks and for the commission. Beautiful photography by and food styling by and props .
☀️

19/06/2025

We hope this sunny spell has found you well—and hungry! With the warmer weather finally making an appearance (yippee!), we’re hoping these salads from Services cafe inspire some alfresco feasting. Whether it’s BBQs in the garden, picnics in the park or simply a long lunch with the windows flung open, this time of year always brings with it that lovely urge to gather, share and eat well. In this quarters newspaper Tebay have shared loads of lovely recipes (the online version is on their website) including this delicious Herb Quinoa Salad.

Herb Quinoa salad
Serves 4

I N G R E D I E N T S
For the salad:
• 300g cooked quinoa
• 120g roasted red onions
• 15g fresh chives (chopped)
• 15g fresh parsley (chopped)
• 30g spring onions (sliced)

For the dressing:
• Dijon mustard
• White wine vinegar
• Rapeseed Oil
• Caster sugar
• Pinch of salt
• Ground black pepper

M E T H O D
• Peel red onions and quarter them from root to tip to keep the layers intact. Place the quarters in a tray, then coat with garlic oil and season to taste.
• Bake in the oven at 180°C for 18–20 minutes, then deglaze the tray with balsamic vinegar, and cook for a further 2–3 minutes.
• To make the salad dressing, combine the ingredients in a blender and mix until combined.
• Then, in a large bowl, mix together the quinoa and the dressing. Let this sit for an hour for the flavour to soak into the quinoa.
• Add half of the spring onions and half of your herbs, then mix. Don’t be too rough with your mixing, as it can break up the spring onions.
• Top with the roasted red onions and remaining herb, then serve and enjoy!

Address

5 Warren Road
Stockport
SK8 5AA

Telephone

+447970435314

Website

http://www.atthekitchenstudio.co.uk/

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