At The Kitchen

Call Directions Website

At The Kitchen ATK is a small boutique studio, that specialises in food photography and videography.

Founded by photographer, Craig Robertson with Food Stylist and Content writer,
Angela Boggiano along with a collaboration of like-minded creatives who have
all come together to make great things happen. With extensive industry experience working alongside both large global brands
and small independent businesses. They offer a range of services that includes
professional photography and videography, set design, food and prop styling
through to recipe creation and content writing. ATK not only provide a creative team to realise your vision but also a space to
help you achieve it. With a light and airy studio with a fully equipped kitchen and
separate prep kitchen and prop store. With an industry experience spanning 25 years working extensively with top food
magazines such as Delicious, Waitrose, Sainsbury's and BBC Good Food, Olive
and Food and Travel. Also all the big supermarkets including Booths, Tesco, Sainsbury's, Waitrose,
Asda, Coop and Iceland, and commercial work, with names such as Kelloggs,
Arla, Pringles, Nestle, E&J Gallo Winery, Yeo Valley and Berryworld.

Tall, dark and handsome 🖤 We went all out on the drama for the big reveal of Sarson's ‘s new Signature Seasoned Malt Vin...
23/10/2026

Tall, dark and handsome 🖤 We went all out on the drama for the big reveal of Sarson's ‘s new Signature Seasoned Malt Vinegar. Black on black with gold spotlights, a fitting stage for its deep and rich flavour.

20/10/2026

Last day of baking week - just enough time for one more montage of delicious bakes! Tea and cake - solves a lot of problems in my opinion!

With

Right, it’s time to turn the oven on 🔥 After our no-bake blackberry bites yesterday, here’s a proper bake for  : Pistach...
15/10/2026

Right, it’s time to turn the oven on 🔥 After our no-bake blackberry bites yesterday, here’s a proper bake for : Pistachio and tahini cookies with BerryWorld® raspberries pressed into the top. Think nutty, chewy in the middle, with a lovely raspberry tang. It’s a one-bowl whisk it up recipe - so you can have them prepped in 20 mins, and ready to eat within the hour. Our tip: freeze the raspberries for ten minutes before pressing them into the cookies to hold their shape. Recipe in comments 👇

Kicking off National Baking Week 🍫 with a controversial move: a no-bake recipe! Is that cheating? Just thought these bla...
14/10/2026

Kicking off National Baking Week 🍫 with a controversial move: a no-bake recipe! Is that cheating? Just thought these blackberry, hazelnut and dark chocolate bites were too good not to share. No oven needed ( ), just 10 minutes to dip and drizzle and a little time in the fridge to set. Recipe in comments 👇 with BerryWorld®

Weekend breakfast inspo, but you’ll need to start tonight 🍓🍵 Strawberry matchamisu overnight oats: creamy oats and yoghu...
09/10/2026

Weekend breakfast inspo, but you’ll need to start tonight 🍓🍵 Strawberry matchamisu overnight oats: creamy oats and yoghurt with a matcha swirl, layered with juicy strawberries. Stir it together before bed, pop it in the fridge, and tomorrow’s breakfast is done. Top with a few extra strawberries and a dusting of matcha and you’ve got a lazy weekend morning sorted. Recipe in comments 👇 with BerryWorld

Ending National Vegetarian Week on a high: burrata, rocket and a heap of berries 🍓 🫐 Fresh, bright and ready in minutes....
07/10/2026

Ending National Vegetarian Week on a high: burrata, rocket and a heap of berries 🍓 🫐 Fresh, bright and ready in minutes. Photo taken by craigr_robertson from our BerryWorld® archive

06/10/2026

Happy National Vegetarian Week 🌱 Here’s some seriously delicious veggie inspiration - you won’t even miss the meat.

Portobello mushrooms soaked in Yuzu Ponzu, pan-fried until golden and crispy, then piled into warm tacos with guac, salsa and a squeeze of lime. A bit Mexico meets Japan 🇲🇽🇯🇵

Recipe in comments 👇 with

The last of our series of 3 spectacular Sunday roasts - this time it’s all about the bavette. A cut that often gets over...
02/10/2026

The last of our series of 3 spectacular Sunday roasts - this time it’s all about the bavette. A cut that often gets overlooked, but we reckon it’s one of the best value steaks out there: loads of flavour, great texture, and kinder on the wallet than you’d expect. We’ve sliced ours against the grain and let it rest well before carving - that’s the bit that really makes the difference. Served here with a herby chimichurri, roasted carrots, crumbled feta and seeded leaves for something fresh alongside. Huge thanks to Westmorland for having us shoot this series - if you fancy more Sunday roast inspiration, their Summer Farmshop Guide is 🔗 in bio.

01/10/2026

Midweek sushi night, sorted 🍣 That dip into Yuzu Ponzu is what it’s all about. Soy sauce umami meets yuzu, a Japanese citrus fruit with a bright, zesty kick.
Dip, dunk, repeat 🎥

Address

5 Warren Road
Stockport
SK85AA

Alerts

Be the first to know and let us send you an email when At The Kitchen posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Share