- Premiering Tuesday, 16th June 2026, with new episodes dropping weekly
- A flavour-first instructional series empowering viewers to become creative, intuitive cooks through hero ingredients and kitchen foundations
- Featuring Waitrose food talent including Will Torrent, Alex Szrok, Charmaine Katz, Alison Oakervee, and Katie Bishop
Waitrose today announces the launch of Let’s Cook, a fresh, social-first YouTube series designed to transform everyday meals into extraordinary culinary experiences. Starting 16th June, the series will offer a masterclass in creative cooking, moving beyond rigid recipes to teach the fundamental principles of flavour and technique.
The series showcases the diverse expertise of Waitrose’s own food talent who also feature across Your Week In Food and Waitrose Food Magazine. Presenters will rotate weekly, featuring Will Torrent, Alex Szrok, Charmaine Katz, Alison Oakervee, and Katie Bishop, each bringing their unique perspective and professional skills to the screen.
Each five to eight minute episode focuses on a single hero ingredient - an everyday staple that serves as the foundation for a delicious, quick dinner. By exploring flavour pairings and ingredient behaviour, the series aims to build kitchen confidence, encouraging Food Lovers to move from following instructions to cooking intuitively. Featured recipes include modern favourites such as Smash Burger Tacos, Green Goddess Salad, and Spiced Lamb with Yoghurt flatbreads.
The debut episode of Let’s Cook kicks off with a culinary crowd-pleaser as Waitrose’s Charmaine Katz demonstrates how to master the perfect Smash Burger Tacos. Moving beyond standard burger recipes, this episode focuses on the hero ingredient of British beef mince, teaching viewers the essential technique of achieving that signature crispy, caramelised crust. Charmaine guides Food Lovers through the process with an informal, step-by-step approach that demystifies flavour pairings and builds kitchen confidence, proving that with just a few expert tips, creating delicious street food at home is accessible, quick, and fun.
Murray Stevens, Head of Creative and Content at Waitrose, says: "With Let’s Cook, we wanted to ditch the polished, stuffy studio vibe and get back to what matters, the absolute joy of cooking. We’re working with our brilliant Waitrose Partners and some of the best creative talent in the industry to keep things accessible, authentic, and genuinely fun - showing just how brilliant everyday ingredients can be. It’s less about rigid, follow-the-steps recipes and more about giving our customers the confidence to raid their own cupboards and get stuck in. We want everyone to look at their kitchen and see it for what it is, a playground for their next great meal."
The production brings a modern, intimate aesthetic to food storytelling. This behind-the-scenes approach invites viewers into every corner of the kitchen, from the fridge to the cupboards, creating a natural and refreshingly informal viewing experience that reflects how people actually cook today.
For the series, Waitrose has partnered with a premier food-content crew - the same unit behind Jamie Oliver’s top-performing YouTube productions. This expert team brings a shared visual language and state-of-the-art technology to the format, ensuring energy and precision in every frame.
Notes to Editors
About Waitrose
Waitrose is the Home of Food Lovers, serving customers with exceptional quality products and expert service. Part of the John Lewis Partnership - the UK’s largest employee-owned business - Waitrose has 320 shops and a strong online business. It also has agreements with brands like Welcome Break and Shell, further bolstering its local footprint. It works closely with British farmers and suppliers, and is a market-leader for animal welfare and responsible sourcing - using sustainable farming methods, including on its very own farm, the Leckford Estate. Waitrose has 800 specialist counters across its shops, and holds a Royal Warrant as Grocer and Wine & Spirits Merchant to His Majesty King Charles III.
