Meet Lily Keeling: Registered Nutritionist
Boasting over a decade of experience in the food industry, it’s safe to say that Registered Nutritionist, Lily Keeling, knows a thing or two about nutritious recipes. Her introduction to the food industry came via her degree in Food Science and Nutrition (BSc from the University of Leeds), where she honed her niche in product development, which combines creativity with the science of food. Since graduating, Lily has worked across many manufacturing sites, developing products including ready meals, snacks and party foods for well-known retailers. Lily is a Registered Nutritionist with the Associate for Nutrition, which means that in addition to meeting the knowledge and understanding requirements of an RNutr, she has also demonstrated the consistent and independent application of nutrition science to her professional practice within a specialist area of competence and commitment to continual personal development.Experience, Qualifications and Accreditations
Whilst studying Food Science and Nutrition at the University of Leeds, Lily started working for Premier Foods on a student placement, where she worked on Super Noodles product development.
Later, she completed a Product Development Graduate Scheme at Bakkavor, global leaders in the fresh prepared food industry, who create innovative products, including meals, soups, dips, salads, desserts, pizzas and breads for retailers in the UK. Her first year was working in development of chilled garlic bread products at a site in Cheshire; Baked camembert with bread swirls was one of the first products she ever worked on.
She then moved to Bakkavor’s London sites to work on ready meals, snacks and party food. During her career she has visited and seen inside over 35 food manufacturing sites.
Later, she completed a Product Development Graduate Scheme at Bakkavor, global leaders in the fresh prepared food industry, who create innovative products, including meals, soups, dips, salads, desserts, pizzas and breads for retailers in the UK. Her first year was working in development of chilled garlic bread products at a site in Cheshire; Baked camembert with bread swirls was one of the first products she ever worked on.
She then moved to Bakkavor’s London sites to work on ready meals, snacks and party food. During her career she has visited and seen inside over 35 food manufacturing sites.
A Word from Lily Herself
“I was always interested in baking from a very young age (making fairy cakes and the classic cornflake cakes with my Mum). My family loves food too, and would always be keen to try my creations.
My Dad is a seasoned sourdough bread maker and my Mum has an allotment where she grows all sorts of fruit and veg to cook with. This soon turned into an interest in cooking during my teenage years, I think I had every Nigella book going.
I also did GCSE and A-level food technology where I started to learn more about the nutrition side of things. I was always a massive science fan (still am) so the opportunity to study food and science together was amazing.
When it comes to my own food choices, I mainly follow a pescatariran diet plan diet plan, and really enjoy vegan and vegetarian food. My favourite recipes are constantly changing - the spinach and ricotta ravioli in pistachio pesto recipe is new for Green Chef and I always order it when it’s on the menu. I love pistachios so much!”
Want to hear more from Lily? Check out her Independant piece on plant-powered orzo recipes.
My Dad is a seasoned sourdough bread maker and my Mum has an allotment where she grows all sorts of fruit and veg to cook with. This soon turned into an interest in cooking during my teenage years, I think I had every Nigella book going.
I also did GCSE and A-level food technology where I started to learn more about the nutrition side of things. I was always a massive science fan (still am) so the opportunity to study food and science together was amazing.
When it comes to my own food choices, I mainly follow a pescatariran diet plan diet plan, and really enjoy vegan and vegetarian food. My favourite recipes are constantly changing - the spinach and ricotta ravioli in pistachio pesto recipe is new for Green Chef and I always order it when it’s on the menu. I love pistachios so much!”
Want to hear more from Lily? Check out her Independant piece on plant-powered orzo recipes.