Chef & Food Stylist
Baked Salt specialises in bespoke catering and styling for unique food events. Using the best-sourced produce, I create seasonally designed bespoke menus, catering for celebrations, suppers clubs, corporate events, dinner parties and food shoots.
Influenced by the un-fussy Mediterranean and Middle Eastern style of cooking and sharing food, my dishes tend to be rustic, seasonal, full of flavour and best shared informally between friends and family.
Equally important as taste is how my food looks. I love cooking, I love design and I love making things beautiful. My style is both British modern and classic with a nod to Danish design.
I have a large collection of crockery, glassware, cutlery and food styling props ready to be used for all my private catering events and food photoshoots. From simple statement flower displays to unique handcrafted sharing food bowls, I will make sure that every Baked Salt event tastes and looks amazing, with effortless style and design.
Growing up in London, my parents’ love of food and design was a huge influence. My dad was an architect whose meticulous attention to detail on everything from designing my rabbit hutch to his quality brogues instilled a strong sense of design in me.
I also have clear memories of my mum making the type of meringues that would ooze with sugar and caramelise onto the baking tray, and rippled strawberry sorbet with the odd blackberry in the mix. As a teenager, my closest friend was Iranian and it was her mum’s cooking that introduced me to fresh herbs, marinated meats and rice that was like a cake – all crispy and golden on the outside and fluffy and light on the inside.
Such diverse inspiration led me to Leiths School of Food and Wine where in 1988, I got my Diploma in Food and Wine. I then went on to work at Sonny’s in Barnes before moving on to chef at Rhubarb and Konditor & Cook. Over the years, I assisted with styling for Jamie Oliver, was a listed caterer at The Design Museum and worked at The Clerkenwell Kitchen and Arnold & Henderson.
It was at The Modern Pantry in Clerkenwell that I developed my own personal style of cooking. Anna Hansen introduced me to exciting new ingredients, different ways to use spices and a completely fresh approach to food, all of which has crept into my cooking.
In 2000, after many years of working with such acclaimed chefs and prestigious, high-profile independent catering companies, I set up Baked Salt to share my twin passions of great food and design.
~ Janie Fraser.