I am a professional chef with an innovative approach & a passion for celebrating seasonal food. My view is that food should be simple and accessible to all, this very much reflects in my recipes. Through my blog & social media I share regular tips & techniques as well as my signature seasonally-led recipes
My professional chef work includes heading up the kitchen on a dozen wellbeing retreats a year, leading corporate cooking workshops in the workplace, recipe development for brands as well as leading my own series of events from supper clubs to cooking classes.
I completed my chef training in 2014, training at Bauman College for Holistic Nutrition and Culinary Arts in Berkeley, California. This was preceded by a completely unrelated ten years as a Projects Director managing concerts and tours for a London based international orchestra, and before that a music degree specialising in clarinet performance.
I work part time at the Garden Museum in London, as Food Learning Officer, where I am responsible for facilitating cooking and food inspired community workshops, and i also support my local organic veg bag scheme Lee Greens editing their weekly newsletter.
I am a member of the Guild of Food Writers.