Sydney sunshine and misty London mornings.
Soups, stocks and salt-studded focaccia.
Saucisson, Comté and Vacherin.
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:
Sauces for the people at Sacla’
‘Taste and Smile’ for Tate & Lyle Sugars
Canapé creation for Marks & Spencer
Recipe invention for Dualit
Unique restaurant and food retail products for a wide range of clients
from Tate Britain to Carluccio’s via Sir Norman Foster and the Royal Opera House.
Why Love Lorna…
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.
Lorna is a consummate business professional and a master of the ingredients required to deliver a brief. No matter how big or small the challenge we give her, we are always able to rely on her. She is a hidden gem!
James Whiteley, European Customer Marketing Manager, Tate & Lyle Sugars
Over many years, and in a hugely successful working relationship with Sacla’, Lorna has worked with us on product & recipe development, and food styling for website, pack and advertising. She has also been involved in exhibitions, events, training and new business presentations and, at all times, she is highly creative and extremely versatile.
Clare Blampied, Managing Director, Sacla’ UK
Lorna has worked as a menu consultant to Last Supper Ltd a number of times over the past 10 years. I have yet to meet anyone else who possesses such a detailed eye, matched with a great sense of what is relevant, desirable and on-trend.
Jonathan Attwood, Owner, Last Supper Ltd
When I met Lorna when she was running her eponymous catering company. Her attention to detail, creativity, high standards, and her joy in discovering a new ingredient or product were so inspirational then that, years later, I went on to commission her as a food and recipe writer. She never missed a deadline, an ingredient or a comma. She is also immense fun, extremely well connected and an amazing hostess.
Jane Curran, Food Director Woman & Home, Group Food Director Time Inc. (UK) Ltd
Lorna wrote a monthly column for Sainsbury’s Magazine for over a decade. Hotfooting it across the globe to research ingredients, creating inspiring and visually stunning recipes and brainstorming ideas with the team were all part of the role she played in the success of this award-winning publication.
Sarah Randell, Food Director, Sainsbury’s Magazine
Lorna understands how to make an event memorable. She combines meticulous planning, stalwart reliability and quiet efficiency with delicious food and a creative eye.
Sir Terence Conran
Lorna’s Life…
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.
Food for style. Food for substance. Food for business. Food for product. Food for nutrition. Food for life. Food for passion. Food for everything.
Lorna Says…
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.
