Beyond that, Lorna loves listening to a brief, working to it, and delivering it accurately on the plate
– presenting food that speaks for itself.
It is this approach that has defined Lorna’s work for over 40 years.
In her food consulting role Lorna has brought creativity to:
Lorna’s clients love her for her staggering food knowledge and experience.
They adore her for her pioneering vision.
But most of all they come back to her time and again for her unfailing ability to deliver successful concepts for food and drink, changing the face of their food for business success.
James Whiteley, European Customer Marketing Manager, Tate & Lyle Sugars
Clare Blampied, Managing Director, Sacla’ UK
Jonathan Attwood, Owner, Last Supper Ltd
Jane Curran, Food Director Woman & Home, Group Food Director Time Inc. (UK) Ltd
Sarah Randell, Food Director, Sainsbury’s Magazine
Sir Terence Conran
At the age of 18, Lorna Wing skipped off to the West Indies with little more than a spatula and a whisk in her luggage. Since then she has cooked for London’s rich and famous, brought a groundbreaking vision to the catering industry that arguably revolutionised it forever, launched restaurants and cafés, created new food products and retail concepts, written best-selling books and created and styled brand new dishes that have changed the way we eat forever.
Lorna’s menus, recipes and food & drink styling consistently place a focus on using simple but delicious ingredients that are perfectly prepared and beautifully photographed.
Lorna’s book Party Food has sold thousands of copies. She has written popular columns in Woman & Home and Sainsbury’s Magazine, and regularly contributed to the Mail on Sunday’s You Magazine, The Times Magazine and Vogue Entertaining & Travel.
Her simple and style-driven approach is reflected in everything she does – just as evident in her work for large corporate clients as it is for small, brave start-ups.
And nowadays, if Lorna isn’t consulting for food brands, restaurants, hotels, bars and catering companies, then she is at Lorna Wing HQ, baking something delicious in the oven, bubbling a beautiful broth on the stove or devising and styling fabulous new dishes for family & friends.
It feels like I’ve always been in the kitchen. Growing up as one of five girls, help was always expected and appreciated. Whether it was rustling up packet-mix Viota teacakes after Sunday school or stirring the morning porridge, I was my mother’s willing, albeit mini, sous-chef.
In the years since, I cooked my way around the world from Monaco to Malta, and the States to South Africa, then sailed the Atlantic, crewing aboard a yacht bound for the Caribbean. A restaurant for Sir Terence Conran followed, then a bit of book-writing, plus a trailblazing catering company organising glam events in the grandest of palaces, castles and the like. Next, a 10-year stint with Queen Delia at Sainsbury’s Magazine, who taught me the art of photo shoots and super-accurate recipe testing and writing.
Now, I do lots of food consulting for large multinational food companies such as Tate & Lyle Sugars and Sacla’. So all that cooking, eating and testing along the way has stood me in very good stead, really.
So it’s lucky I Just. Love. Food.