4 min read
Recipe creator and food writer Alex, the voice behind Alex's Kitchen Story, joins Woop as guest foodie this winter with three exclusive dishes and a limited-edition dark chocolate tart.
We're delighted to welcome recipe creator and food writer Alex - the foodie behind Alex's Kitchen Story - to the Woop kitchen as our guest foodie.
This winter, Alex is bringing three exclusive dishes to the Woop Foodie menu, each one a reflection of her signature style: simple, nourishing, and full of feel-good flavour. Her recipes are grounded in everyday ingredients and guided by what real home cooks need most - ease, warmth, and meals that just work.
Plus, her decadent Dark Chocolate Tart is available as a limited-edition dessert add-on - available to order each week for six weeks.
We sat down with Alex to talk about her journey, what drives her food philosophy, and the inspiration behind the four new recipes she's created for Woop.
Alex's three exclusive dishes have landed on the Woop Foodie menu this winter.
Tell us a little about your journey into food - how did it all begin?
There wasn't one defining moment - I've just always loved food. Even as a kid, I'd be asking what was for dinner before breakfast had even started. My favourite show was Food in a Minute, and I'd be gutted if Mum and Dad didn't turn the TV on in time to catch it!
It's always been second nature to me, and over time that love of food turned into something I wanted to share with others.
How has Alex's Kitchen Story evolved over the years?
It's changed so much. In the early days, Instagram stories were live-only - you couldn't upload them - so everything I shared had to be in the moment. I cooked with one hand, filmed with the other, and then posted the recipe in the grid later.
These days it's more refined, but also more helpful. I love being able to share videos and walkthroughs that actually show people how to cook something. It's all about helping people feel like cooking at home is doable, no matter their experience.
Your recipes centre around simple, nourishing ingredients. How did that style develop?
It's how I naturally cook. I'm not interested in hard-to-find ingredients or fancy produce that means another trip to the market. I want meals that are delicious, made from what's already in the pantry or fridge, and that don't feel overwhelming to pull together.
Everything I share is something I genuinely eat and cook for my family. What you see is what's actually happening in my kitchen.
What excited you about collaborating with Woop?
I was genuinely thrilled. Even before we started working together, I was excited to try Woop when I moved home - I'd heard from so many friends that it was hands-down the best.
Being asked to create a series felt really special, and it's a lovely way to bring what I do into more homes.
Let's talk about the dishes - what can customers expect?
Rich, smooth, and just the right amount of indulgent. The texture of the cashew crumb adds something special - and it's a great way to finish off a meal.
Available to order as a dessert add-on for 6 weeks
Light and zesty with a bold coconut sauce that's full of flavour. It's a crowd-pleaser, and one of my personal favourites.
Orders close 14th July. Delivered on 20th/21st July
This one's bold and warming - the kind of dish that feels both comforting and satisfying. The ancho brings depth without too much heat.
Orders close 21st July. Delivered on 27th/28th July
Hearty and rustic, with a rich mustard cream sauce and toasted hazelnuts for crunch. It's a little bit elevated, but very easy to make.
Orders close 28th July. Delivered on 3rd/4th August
What do you hope people take away from this experience?
I hope they feel excited to cook - and proud when they sit down to eat. These recipes are approachable and full of flavour, and the way Woop prepares everything just makes the whole process more enjoyable.
How would you sum up your food philosophy?
Simple and nourishing. That's always the goal.
What turns a simple recipe into something truly special?
Making it at home. When you put it together yourself - even if it's prepped for you - it just hits differently.
What's one piece of advice you always give to aspiring chefs or home cooks?
Trust your instincts and cook to your palate. Don't guess at what you think will be nice - go with what you know tastes good. Your palate is your greatest tool.
One piece of advice for home cooks?
Invest in enough pots, pans, and utensils to make cooking stress-free. You don't need anything fancy, but having the basics covered makes a big difference.
What's next for you?
Right now I'm leaning into the rhythm of winter and cooking meals that feel warm and satisfying. I'm always working on new recipes - it's what I love most.
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