Richard Makin is an Englishvegan cookbook writer and food blogger who promotesplant-based recipes. He owns the websites School Night Vegan and All Veg Considered. Makin describes himself as an "experimental vegan food scientist".[1]
Makin graduated fromSOAS University of London with a linguistics degree and spent time exploringSan Francisco's street food scene.[2] Upon returning to London in 2015 he purchased a van and established his own ice cream company.[2] His company Blu Top specialized in home-made ice cream cookie sandwiches.[3] His company used unhomogenised whole milk from The Estate Dairy.[4] It took Makin 400 attempts to bake the perfect cookie.[3]
Makin created School Night Vegan in 2018 to share vegan recipes.[5] In 2019 he joinedWicked Kitchen.[6] In 2023, he authored his first cookbookAnything You Can Cook, I Can Cook Vegan. It was rated byThe Independent as one of the "14 best vegan cookbooks" of 2024.[7] It includes a wide range of recipes from afry-up breakfast tomacaroni and cheese.[8] It also includes plant-based "egg" andmeat substitute recipes such as seitan and tofu.[9] A review in theStylist commented that the book is a "reminder that vegan cooking doesn’t have to be pared back; in fact, it’s possible to create dishes that are just as exciting and delicious as their non-plant-based counterparts".[8]
Makin has written recipes for Olive Magazine and Plant-Based News.[10][11] He works for the vegan travel company The Getaway Co.[10]
Makin is a life-long vegetarian and advocate foranimal rights.[6][10] In November 2017, he became vegan.[5] He resides atHastings with his husband.[1][5]
