At The Kitchen

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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.

Weekend breakfast inspo, but you’ll need to start tonight 🍓🍵 Strawberry matchamisu overnight oats: creamy oats and yoghu...
09/10/2026

Weekend breakfast inspo, but you’ll need to start tonight 🍓🍵 Strawberry matchamisu overnight oats: creamy oats and yoghurt with a matcha swirl, layered with juicy strawberries. Stir it together before bed, pop it in the fridge, and tomorrow’s breakfast is done. Top with a few extra strawberries and a dusting of matcha and you’ve got a lazy weekend morning sorted. Recipe in comments 👇 with BerryWorld

Ending National Vegetarian Week on a high: burrata, rocket and a heap of berries 🍓 🫐 Fresh, bright and ready in minutes....
07/10/2026

Ending National Vegetarian Week on a high: burrata, rocket and a heap of berries 🍓 🫐 Fresh, bright and ready in minutes. Photo taken by craigr_robertson from our BerryWorld® archive

06/10/2026

Happy National Vegetarian Week 🌱 Here’s some seriously delicious veggie inspiration - you won’t even miss the meat.

Portobello mushrooms soaked in Yuzu Ponzu, pan-fried until golden and crispy, then piled into warm tacos with guac, salsa and a squeeze of lime. A bit Mexico meets Japan 🇲🇽🇯🇵

Recipe in comments 👇 with

The last of our series of 3 spectacular Sunday roasts - this time it’s all about the bavette. A cut that often gets over...
02/10/2026

The last of our series of 3 spectacular Sunday roasts - this time it’s all about the bavette. A cut that often gets overlooked, but we reckon it’s one of the best value steaks out there: loads of flavour, great texture, and kinder on the wallet than you’d expect. We’ve sliced ours against the grain and let it rest well before carving - that’s the bit that really makes the difference. Served here with a herby chimichurri, roasted carrots, crumbled feta and seeded leaves for something fresh alongside. Huge thanks to Westmorland for having us shoot this series - if you fancy more Sunday roast inspiration, their Summer Farmshop Guide is 🔗 in bio.

01/10/2026

Midweek sushi night, sorted 🍣 That dip into Yuzu Ponzu is what it’s all about. Soy sauce umami meets yuzu, a Japanese citrus fruit with a bright, zesty kick.
Dip, dunk, repeat 🎥

25/09/2026

You know that thing where every year after Pancake Day you say “we really should have pancakes more often, not just today”? Well - consider this is your cue 🥞

It’s Friday, so here’s our suggestion for a delicious weekend breakfast: pancakes topped with blueberry compote made with Mirin-Style Sweet Seasoning.

Just combine fresh blueberries with the sweet seasoning, a little lemon juice, and a splash of water and simmer for 10
minutes - it really is that easy, and sooooo good. Pile onto fluffy pancakes with whipped cream or yoghurt, toasted almonds, and a sprig of mint, it’s the perfect way to kick off the weekend 🤤

Recipe in comments 👇 with

23/09/2026

Next up in our pickle series 🥒 This time we’re giving a nod to Japan with this cucumber and red onion, quick-pickled in Rice Vinegar for that perfect balance of sharp and sweet. Pile it onto a smoked salmon and cream cheese bagel, garnish with capers, dill, and a crack of black pepper and you’re sorted for lunch.

Recipe in comments 👇 with

The second of our series of 3 spectacular Sunday roasts - up this week the tremendous T-bone steak. This cut gives you t...
18/09/2026

The second of our series of 3 spectacular Sunday roasts - up this week the tremendous T-bone steak. This cut gives you the best of both worlds: sirloin and fillet in one, separated by the bone, which does half the cooking work for you.

Ask your butcher for a thick cut, around 3-4cm, then cook it hard and fast on a high heat (or if your passing Gloucester Services or then swing by their farm shop).

Don't forget to rest generously before you slice - it makes all the difference. We've served it here with a feta, courgette and edamame salad, and a crisp slaw on the side. Third roast in the series coming soon - stay tuned!

🔗 to the Westmorland Farm Shop Guide in bio (featuring lots of foodie shots!)

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17/09/2026

The sacred fish finger sandwich. A classic not to be messed with - but we did anyway!
Yes, that is Chilli Piccalilli in a fish finger sandwich. Yes, it is completely delicious! 🤤


📹 Videography, styling and recipe development by

16/09/2026

As promised, here’s our next pickle post. So get sterilising your jars as this week it’s pickled garlic 🧄, steeped in Distilled Malt Vinegar with a warm hit of fennel and bay to balance that sharp garlic bite. Crunchy, tangy, and dangerously moreish straight from the jar.

Recipe in comments 👇 developed with

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5 Warren Road
Stockport
SK85AA

Telephone

+447970435314

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