My Latest Blog Post:
Lamb Mechoui was traditionally made using a whole lamb or goat which was pit roasted. Although it is originally a Berber dish, it is not uncommon to find it served in and around Perpignan, in France. The meat should almost… Read More
If I had three words to describe myself they would be ‘passionate about food’. I am a chef, a baker and a Sourdough expert, and over time I have also become an author, a teacher and a food consultant. Seasonal produce is important to me and I like to incorporate this into my work.
I loved cooking from an early age so heading-off to culinary school was a simple choice for me. I studied in Edinburgh, and at the Culinary Institute of America and then gained valuable experience working in a number of restaurant kitchens before striking out on my own to follow my dreams, at the time, to become a private chef. I wanted to develop my own recipes and bring them to life with produce I had thoughtfully sourced, then created using my own methods, and then finally served to people equally passionate about food.