I started working in kitchens as a teenager and by the time I was 24, I was already running my first kitchen. A previous brief foray into fine dining had made it clear - I loved making delicious food and using it to bring people together, but I also cared about ethical and sustainable practises to use organic, local, free range food, and to treat people well and fairly. I implemented as much of this as I could in my future kitchens, and I also spent time working and volunteering for charities and organisations that shared my ethics. 

When I was just 29, I became sick, and slowly I became so ill I was bed bound, physically and mentally too ill to do even the simplest of task and unable to eat most foods. I was a medical mystery, until one day after the GP telling me once again there was nothing wrong with me, I became critically ill. I was finally diagnosed during this time - with a very rare autoimmune condition. 

Despite the challenges I faced during my illness and recovery, I was determined to find a way to nourish my body. This journey led me to discover a new approach to food—one that prioritised whole, natural ingredients and avoided processed foods, sugar, gluten, caffeine...

Embracing this lifestyle, despite its restrictive parameters, has became essential for my well-being. While I will take medication for the rest of my life, I also recognise the importance of nourishing my body with the right foods.

Through my cooking and workshops, my aim is to contribute to positive change, by empowering others to prioritise their health and well-being through their own food choices. By offering access to delicious, nourishing meals and highlighting the benefits of wholesome eating, I aspire to foster a community that values and honours the connection between what we eat and how we feel and to celebrate the local producers who make it all possible.