(Because Transparency Tastes Better)
Right, let’s have a proper chat about how this website works and what happens to your info when you’re here browsing my recipes and reading about my kitchen disasters.
Last Updated: March 2, 2025
The Deal
This is my blog – I’m the one writing the recipes, burning the biscuits, and occasionally having meltdowns over failed soufflés. When you’re here, I’ll collect some information. Not because I’m nosy, but because that’s how websites work these days.
What Info Gets Collected?
Stuff You Tell Me: When you sign up for my newsletter, I get your email. If you leave a comment saying my lasagne saved your dinner party, I see that too. Sometimes people email me directly when they’ve completely ballsed up a recipe and need help.
Stuff That Happens Automatically: Your computer tells my website what browser you’re using, roughly where you are (like “somewhere in Manchester” not “23 Acacia Avenue”), and which recipes you’re actually reading. Standard website stuff really.
There’s also cookies – not the edible kind, unfortunately. These little files remember if you prefer grams or ounces, that sort of thing.
What I Do With It
Mostly boring website maintenance stuff. I look at which recipes people actually read so I know whether to write more pasta dishes or bin the salad content entirely.
If you’ve signed up for emails, I’ll send you new recipes. That’s literally it – no random marketing rubbish from companies I’ve never heard of.
Sometimes I’ll email back if you’ve asked me a question about why your Yorkshire puddings look like pancakes.
The Money Bit
Look, this blog pays for my groceries and keeps the heating on. Here’s how:
Amazon Links: Half the kitchen gadgets I mention have Amazon links. If you buy something through one of those links, Amazon gives me a tiny cut. It doesn’t cost you extra, but it helps me afford more butter for testing recipes.
Ads That Pop Up: Those random ads you see? They’re from Google or other ad companies. I don’t pick them individually – they just appear based on what you’ve been browsing. Bit weird, but that’s the internet for you.
Sponsored Posts: Occasionally a brand will pay me to try their product. When this happens, it says “SPONSORED” in massive letters at the top. I only work with brands whose stuff I’d actually use. No point recommending garbage.
Your Email Newsletter
If you’ve signed up, brilliant. If you haven’t, no worries. If you want to unsubscribe, there’s a link at the bottom of every email. Click it and you’re done – no guilt trips or “are you sure?” nonsense.
I use Mailchimp to send emails because my laptop would explode if I tried sending to thousands of people manually. They’ve got their own privacy policy that covers how they handle your email address.
Cookies and Tracking
Every website uses cookies now. Mine remembers useful stuff like whether you hate pop-ups or prefer metric measurements.
Google Analytics tells me which recipes are popular and which ones everyone ignores completely. Quite depressing sometimes, but useful for planning what to write next.
You can turn cookies off in your browser if you want, though some bits of the site might work a bit oddly.
Social Media Sharing
If you share one of my recipes on Facebook or Instagram, that’s between you and them. Their privacy policies cover what happens with that sharing business.
Your Rights
Don’t want me to have your email anymore? Just tell me and I’ll delete it. Want to know what information I’ve got? Ask and I’ll have a look for you.
Basically, it’s your information, and you can tell me what to do with it. Email me at [email protected] if you want to sort anything out.
Security
I’m not running some dodgy website from my kitchen table – everything’s hosted properly with decent security. But let’s be realistic, nothing online is 100% secure. I do my best, though.
Kids
This isn’t specifically a kids’ website, but I know children love baking. If you’re under 16, get a parent to read this with you before signing up for anything.
Changes
If I need to update this policy (usually because some law changes), I’ll stick a note on the website and update the date at the top. For big changes, I’ll email everyone if I can.
Problems?
Something went wrong? Think I’ve cocked up your data somehow? Email me first – [email protected] – and I’ll sort it out.
If I can’t fix whatever’s bothering you, you can complain to the ICO if you’re in the UK, or whoever handles this stuff in your country.
The Legal Waffle
Under various data protection laws (GDPR and all that), I process your information because:
- It’s necessary to run the website
- You’ve given permission (like signing up for emails)
- I’m legally required to keep some records
International Visitors
If you’re reading this from outside the UK, your information might get processed on servers in different countries. The companies I work with have proper protections in place, so don’t worry about it.
Contact Me
Questions about any of this? Want to know why I put garlic in everything? Fancy sharing your own kitchen disasters?
Drop me a line: [email protected]
I usually reply within a day or two, unless I’m having a massive baking crisis.
Right, enough legal boring stuff. Make something delicious! 🍳