Richard Makin

Richard Makin, an English vegan cookbook writer and food blogger, promotes plant-based recipes through his websites School Night Vegan and All Veg Considered. He describes his approach as an “experimental vegan food scientist.” His journey into the culinary world began after graduating from SOAS University of London with a linguistics degree and exploring San Francisco’s street food scene. Returning to London in 2015, Makin established his own ice cream company, Blu Top, selling home-made ice cream cookie sandwiches from a van. He dedicated significant effort to his craft, making 400 attempts to perfect his cookie recipe.

Makin transitioned into the vegan culinary space after becoming fully vegan in November 2017, having been a life-long vegetarian. In 2018, he founded School Night Vegan to share his plant-based recipes. Expanding his reach, he joined Wicked Kitchen in 2019. A significant milestone in his career was the publication of his debut cookbook, “Anything You Can Cook, I Can Cook Vegan,” in 2023. The Independent recognized this book as one of the “14 best vegan cookbooks” of 2024, highlighting its diverse range of recipes, from breakfast fry-ups to macaroni and cheese, and its inclusion of plant-based egg and meat alternatives like seitan and tofu. A review in Stylist praised the book for demonstrating that vegan cooking can be as exciting and delicious as non-plant-based dishes.

Beyond his personal platforms and cookbook, Makin has contributed recipes to Olive Magazine and Plant-Based News. He also engages in brand partnerships, collaborating with organizations such as the vegan travel company The Getaway Co, for whom he hosts vegan vacations to international destinations like Italy. Makin’s work consistently aims to make plant-based cuisine accessible and enjoyable, positioning him as an influential figure within the vegan food community. He resides in Hastings with his husband.