My Story

I have been involved with food and nutrition for almost 30 years. My love of cooking began whilst hosting a chalet in the Swiss Alps. Following a few years in the travel industry, where I was lucky enough to travel the world and experience many different types of cuisine, the desire for less commuting and more energy kicked in. Not one to sit still, I threw caution to the wind and retrained to become a fitness consultant and nutritional advisor. This led to being invited by a leading learning consultancy that focused on individual and organisational transformation – to join the team and help global organisations support their employees and leaders with their energy management across four dimensions – physical, emotional, mental and purpose. Healthy eating played a large part of maintaining physical energy and I am proud to have been part of the team, as a Project Manager and Commercial Director, which changed the lives of thousands of people around the world. The work demonstrated that health and happiness can be achieved with small, incremental changes to lifestyle. 

In more recent years, I have extended my nutritional knowledge and culinary training by gaining accreditation at Leiths School of Food and Wine in the Essentials Certificate and completing the professional Chef Skills and Nutrition in Culinary Practice courses.

The highlight of my career to date is obtaining a grade of Highly Commended for the 12-Week Certificate from the world-renowned Ballymaloe Cookery School. Whilst resident on the 100-acre organic farm during the spring/summer of 2023, I learned the importance of looking after the earth's soil, how food can be produced naturally and what a true farm-to-fork experience feels like. It was life-changing.

My mission and purpose is to teach individuals of all walks of life to connect with their food, to be able to have confidence in the kitchen so that mealtimes are exciting and nutritious. Why? Because the best ingredients need very little doing to them to taste delicious. I am passionate about REAL food that is free from additives and preservatives and would love for everyone to experience the joy and flavour from eating natural produce. When baking, I only source from mills producing organic and regenerative flour, using traditional methods.

When it comes to food production, I am very selective about the ingredients used. I research suppliers, check labels and believe in allowing the produce to shine. Being conscious of food mileage, I aim to use ingredients that have been grown organically and without the use of pesticides. Where possible, I support local suppliers and when planning, design menus that make use seasonal produce so that nutritional value is at its peak.

I am fully insured, HACCP trained and hold a Food Safety Awareness Training certificate.