Richard Makin

Richard Makin has transitioned from ice cream entrepreneur to acclaimed vegan cookbook author and food blogger, sharing plant-based recipes with a global audience. After establishing his acclaimed ice cream company, Blu Top, in 2015, Richard Makin went on to become a leading voice in plant-based cuisine. At Blu Top, Makin dedicated significant effort to his craft, famously making 400 attempts to perfect his signature cookie recipe for his home-made ice cream cookie sandwiches, sold from his popular London-based van. Following his transition to a fully vegan lifestyle in November 2017, Makin leveraged his culinary expertise to found School Night Vegan in 2018, a dynamic online platform dedicated to sharing innovative plant-based recipes with a global audience.

Expanding his professional reach in 2019, Makin joined Wicked Kitchen, further solidifying his presence in the vegan food industry. A significant milestone in his career came with the publication of his debut cookbook, Anything You Can Cook, I Can Cook Vegan, in 2023. The book immediately garnered attention for its diverse range of accessible plant-based dishes, including innovative takes on breakfast fry-ups, macaroni and cheese, and recipes utilizing plant-based egg and meat alternatives like seitan and tofu. Through his work, Makin describes his unique approach as that of an ‘experimental vegan food scientist,’ continuously pushing the boundaries of plant-based culinary possibilities.

He actively engages in high-profile brand partnerships, collaborating with organizations like the vegan travel company The Getaway Co, for whom he hosts bespoke vegan vacations to international destinations, including Italy. Makin’s comprehensive body of work, from his foundational food blog to his critically acclaimed cookbook and collaborative ventures, firmly establishes him as an influential and innovative figure within the global vegan food community, continually inspiring countless individuals to explore and embrace plant-based living.