Kathy Woolley – Editor

I’m a freelance editor specialising in cookbooks and food & drink writing, with 15 years’ publishing experience — including in-house at Penguin (DK) and, for the last few years, freelance work for HarperCollins, Penguin Random House, and Hachette.

I’ve edited well over 1,000 recipes and worked on bestselling titles, such as the Bold Bean Co's Full of Beans (Sunday Times bestseller), The Good Bite Lite, and Sam Holland’s Kitchen Kickstart. Alongside my editorial career, I completed the Chef Skills course at Leiths School of Food & Wine (online) in 2025.

This gives me a level of culinary understanding that most editors simply don’t have: technique, structure, testing logic, ingredient behaviour, and how to translate kitchen instinct into clear, home-cook-friendly recipes. It means I can spot issues before readers do — and help you shape recipes that genuinely work.

Working with authors to bring recipes to life is my favourite part of the process. My style is friendly, collaborative, and thorough — I’ll never steamroll your voice; my job is to enhance it.

I always provide detailed edits and practical feedback that elevates your manuscript while staying true to your vision. Whether you’re a first-time author or an experienced food writer, I aim to make the editorial process supportive, transparent, and enjoyable.

Cookbooks should feel generous and joyful ... and the editing should, too!