About Poppy
Hello. My name is Poppy O’Toole (aka Poppy Cooks). I’m a 32-year-old Michelin trained chef from a small town called Bromsgrove (near Birmingham) with nearly 10 years experience working in professional kitchens and now the self-titled Potato Queen 
But how did I get here…
Let’s throw it back to March 2020. Covid hit and I almost instantly lost my job in London due to hospitality essentially grinding to a halt. Whilst job hunting, I moved back home with my mom, step-dad and siblings and genuinely thought lockdown would last for three weeks. After getting zero attention from my younger brother and sister due to this new platform called ‘TikTok’, I decided to give it a go and film myself making my favourite recipes. Initially to distract myself from being very unemployed, but also to finally get approval from my brother and sister. I basically wanted them to think I was cool again. Still working on it tbh but I did take my brother to a John Wick premier so I’m getting there.
After a bit of trial and error, it turned out that I LOVED creating content for social media and was kinda ok at it, plus it kept my mind busy between applying for what must have been 100s of jobs. Probs need to work on my CV writing skills looking back…
After a few months my first recipe went viral – the McDonalds hash brown. Thank you Maccys!! Big Mac girlie 4lyf. Overnight my following skyrocketed and that boost encouraged me (alongside some really lovely feedback from OG followers) to keep going and sharing what I know. And what I know REALLY well is potatoes. I kept gravitating toward spud based recipes which ultimately led me to create the ’25 days of Christmas potatoes’ series, cementing my status as potato queen. My first job was in a pub peeling potatoes so clearly it was always meant to be. Since then, I’ve never looked back. Nothing, and I mean nothing, beats a classic roastie. You can fight me on that. TOP TIER.
One year later I was lucky enough to publish my first book (Poppy Cooks: The food you need) and start to branch outside of social media and into the world of telly. I’ve had the odd TV spot (not to brag but I came 4th on Celebrity Weakest Link) and even embarrassed myself on live TV. Basically I said a rude word. I didn’t know. I definitely do now. Sorry again Matt Tebutt and BBC One. I also did a mis-teeq rap for Alesha Dixon, but that’s another story...
Anywayyyyy, fast forward to today and I’m releasing my sixth cookbook – Poppy Cooks: The Actually Delicious Batch Book in September 2026 (still not over this tbh) and hoping to do a Cat Deeley and crack America. Can you believe I still haven’t visited Dublin or Idaho yet?
If you’ve followed my journey so far, thank you!!! If you’re new to Poppy Cooks, I really really hope you like chaos and spuds – both feature A LOT.
Poppy x
P.s. Don’t forget to follow ya gal Poppy on social media for BTS action, delicious recipes, cooking tips, fails and pics of my dogs xx
Latest Recipes
Cure all Chicken noodle soup
The soup that might just fix everything I’m aware that saying this soup can cure all is a bold claim. And, unfortunately, I cannot promise it will mend your bones. But will it ...
Chilli non carne
The most indulgent and rich vegetarian chilli on the internet. Even the most devout meat eaters will enjoy tucking into this baby....
Irish cream and chocolate gingerbread tart
Arguably, the cutest dessert you've ever seen. But it's so tasty that I'm still gonna tuck into it and not feel too guilty about it....
Cheeky ricotta, fennel and sausage lasagne
A cheats take on lasagne (and even more delicious) 'Why is this dish cheeky?' you ask. Well, the cheek is using ricotta instead of making a béchamel. I'm all for keeping things a...
Moroccan style lamb stew
A taste of Morocco, delivered straight from the freezer I went to Morocco a good few years ago now and the hotel food was, let's say...not exactly the highlight of the trip. The c...
Smash burger tacos
When two wonderful worlds collide The love child of a crispy-edged smash burger an a maximum efficiency taco - two takeaway icons coming together to make something arguably even b...