About Me

I’m Bethany Ferguson, a freelance food stylist, recipe writer and chef based in Edinburgh, Scotland. I am passionate about creating mouth-watering plates of food which taste delicious and look visually irresistible.

I have been fortunate enough to work with brands including Tefal, Marks & Spencer Food, The Botanist, Greggs, Quality Meat Scotland, Scotland Food & Drink, Young’s Seafood, Loch Duart, Genius, Enough, Juvela, Make It Scotch, MOWI Salmon, Macsween, Nairns, Cooke Salmon, Albert Bartlett, and Scotty Brand. I have experience of creating and testing recipes, filming, styling and photographing content for social media, and sourcing, preparing, cooking and styling dishes on set in a variety of locations for brand campaigns. I have also done the styling for a number of cookbooks including Gloagburn: Recipes from a Scottish Farm by Alison Niven, New Scottish Baking by Sue Lawrence, and Seasonal Suppers by Fi Buchanan.

I studied English at the University of St Andrews, graduating with a first class degree in 2019. After working in publishing for two years I decided to transform my love for food and cooking into a full-time career. I enrolled in the Three Month Intermediate Cookery Course at the Edinburgh New Town Cookery School and graduated with a distinction in March 2022. I continue to work at the school as a teaching assistant for cookery classes. In order to continue to improve my cookery skills and knowledge about food, I then worked in an award-winning, busy restaurant kitchen while assisting food stylists on various photoshoots for cookbook publications and major food and drink brands.

I am looking to expand my portfolio further and am open to any new challenge. Please do get in touch to discuss any opportunities further.