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Kate Ovens

This creator focuses on food reviews, often visiting popular restaurants and food markets across London and the UK. They try a variety of dishes, including burgers, Indian cuisine, sushi, and desserts, sharing their experiences and recommendations. The creator also shares recipes for dishes like porchetta and crispy pork belly, and participates in food challenges. They also cover events like food festivals and award ceremonies.

Where to find Kate Ovens

TikTok ·kateovens
Followers673K
Avg views336K
Engagement7.2%
Sourced from public data
Instagram ·kate.ovens
Followers282K
Avg views84K
Engagement8.5%
Sourced from public data

Stats updated April 2026 · Stats don't look quite right?

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What kind of content does Kate Ovens make?

Kate Ovens is a vibrant food explorer, taking audiences on delicious journeys through London and the UK's culinary scene. Her TikTok and Instagram feeds are packed with mouthwatering reviews of everything from juicy burgers and authentic Indian dishes to fresh sushi and decadent desserts. Beyond restaurant explorations, Kate also shares tempting recipes for dishes like porchetta and crispy pork belly, and dives into exciting food challenges and lively food festivals.

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ad IS THIS LONDONS SPICIEST MARGARITA?? Trying one of the spiciest margarita’s in London – all the way from Los Altos, the Highlands region of Jalisco in Mexico - @espolontequila have teamed up with the wonderful @lafamiliasoho in London and they are ramping up the heat. At their newly opened La Familia in Soho, come try the Margarita flight for yourself! (if you dare) #EnjoyReaponsibly😊 #Espolon #SpicyMarg
How did I do? 😅 My first time making my own CRISPY PORCHETTA Recipe - this took around 4-5 hours to cook Herb mix (I’m using @fallowrestaurant recipe here) 80g garlic 60g parsley 30g sage 30g rosemary 10g thyme 120g veg oil 3 tsp ground fennel seeds 4.5 tsp oregano 3 tsp black pepper Salt You’ll also need - butchers twine, white vinegar Start by asking your butcher for pork belly for porchetta, make sure it’s deboned and levelled out and can be rolled evenly where the skin covers the whole way round. Mine was 5kg+ which was plenty for around 8 people (I bought mine from @wyndhams_butchers ) I toasted the dry herbs before combining everything together, and then spread across all over the meat side (leave skin untouched, this made the crackling smooth and glass like) If you’d prefer the skin to be a bubbly crackling, poke small holes all over the skin, making sure not to go too deep, this lets the fat render out and bubble the skin. Roll up pork belly into a cylinder, keeping it tight, and use butchers twine to keep its shape. Brush white vinegar on the skin. Ideally leave it uncovered in the fridge for at least 24 hours to dry skin as best as you can (we did 48 hours) Turn Traeger on at 160c and put meat inside. Spread some vinegar on the skin with a brush. Leave for a few hours until internal temp reaches around 75c (would have left it longer probably till it reached 80c perhaps). You can add water to a tray below and let it catch some of the oil drips from the meat to brush on the skin throughout the cook Once at temperature, take meat out and leave to rest for an hour or so and enjoy x #porchetta #porkbelly #porchettarecipe
How did I do? 😅 My first time making my own CRISPY PORCHETTA Recipe - this took around 4-5 hours to cook Herb mix (I’m using @fallowrestaurant recipe here) 80g garlic 60g parsley 30g sage 30g rosemary 10g thyme 120g veg oil 3 tsp ground fennel seeds 4.5 tsp oregano 3 tsp black pepper Salt You’ll also need - butchers twine, white vinegar Start by asking your butcher for pork belly for porchetta, make sure it’s deboned and levelled out and can be rolled evenly where the skin covers the whole way round. Mine was 5kg+ which was plenty for around 8 people (I bought mine from @wyndhams_butchers ) I toasted the dry herbs before combining everything together, and then spread across all over the meat side (leave skin untouched, this made the crackling smooth and glass like) If you’d prefer the skin to be a bubbly crackling, poke small holes all over the skin, making sure not to go too deep, this lets the fat render out and bubble the skin. Roll up pork belly into a cylinder, keeping it tight, and use butchers twine to keep its shape. Brush white vinegar on the skin. Ideally leave it uncovered in the fridge for at least 24 hours to dry skin as best as you can (we did 48 hours) Turn Traeger on at 160c and put meat inside. Spread some vinegar on the skin with a brush. Leave for a few hours until internal temp reaches around 75c (would have left it longer probably till it reached 80c perhaps). You can add water to a tray below and let it catch some of the oil drips from the meat to brush on the skin throughout the cook Once at temperature, take meat out and leave to rest for an hour or so and enjoy x #porchetta #porkbelly #porchettarecipe
NEW BIRRIA RAMEN IN LONDON 🍜 🥵 a little spicy so gotta carry some @sprite with me (ad) Wait till you see how red my lips go haha - this is at the new food market in Tower Bridge that’s just opened. Who you going to go there with? #birriaramen #spicyramen #londonfood

Who is Kate Ovens’s audience?

Kate Ovens' audience is likely comprised of UK-based food enthusiasts actively seeking new culinary experiences, from restaurant reviews and recipes to engaging food challenges and festival insights. Their high engagement rates (TikTok 7.22%, Instagram 8.54%) significantly surpass industry benchmarks (TikTok ~3.0%, Instagram ~1.5%), indicating a highly receptive and loyal community. This suggests strong potential for driving traffic to sponsored content, product trials, and event attendance, as viewers are demonstrably motivated to interact with and act upon her recommendations.

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