Alice Earll Food

Alice Earll is a versatile food stylist and culinary professional with a background as a classically trained violinist. Transitioning from music to food, Alice has built an impressive portfolio in food styling, recipe development, and culinary arts.

Alice has contributed to a range of cookbooks, working alongside top stylists and photographers. Notable projects include; A Splash of Soy by Lara Lee (Bloomsbury Publishing), where she assisted Lead Stylist Nicole Herft with photography by Louise Hagger, and The Silver Spoon Kitchen (Phaidon), working under lead stylist Ellie Mulligan with photography by Matt Russell. Her collaboration with Valerie Berry on Indian Kitchens by Roopa Gulati (Bloomsbury Publishing) with photography by Yuki Sugiura further showcases her talent for assisting on high-profile culinary publications.

In the editorial world, Alice has assisted on shoots for The Guardian’s Feast magazine, with lead stylist Emily Kydd with photography by Louise Hagger, and Style Magazine (The Telegraph), working alongside Valerie Berry with photographers Liz and Max Haarala Hamilton. She has also worked with BBC Good Food Magazine, under lead stylist Hanna Miller, with Tara Fisher as photographer.

Alice’s commercial work spans various notable campaigns, including projects for Heinz, working with lead stylist Jack Sargeson and photographer Colin Campbell, and a Eurostar Food Campaign, assisting Valerie Berry with photography and videography by Liz and Max Haarala Hamilton. She has also collaborated on projects for Sainsbury’s, supporting lead stylist Toni Musgrave with Toby Scott’s photography and videography.

In addition to food styling, Alice has extensive experience in recipe development and testing. Since 2024, she has been a recipe tester for The Telegraph, developed and tested recipes for food writer Lara Lee and enjoys creating her own recipes. She has worked as a commis chef for Tom Hunt at the Taste of London Festival, and from 2018 to 2022, she served as a personal assistant and developer for Martha de Lacey, founder of the online sourdough school #TheMuffKitchen.

Alice’s culinary education includes a Professional Diploma from the Leiths School of Food and Wine (Distinction), as well as a CTH Level 4 Diploma in Professional Culinary Arts (Distinction). She also holds WSET Levels 1 & 2 Wine Qualifications (Distinction).

Before turning to food, Alice completed a Master of Arts in Historical Performance (Distinction) from the Royal Academy of Music. She is also a founding member of the critically acclaimed chamber group Ensemble Molière, which was selected as the first-ever BBC Radio 3 New Generation Baroque Ensemble.