about me 

Born in London but raised in the Chew Valley and Bristol, I have spent the last few years working with food in some form or another. I gained a qualification in Nutritional Healing around 7 years ago which opened the door for me to live and work in Tulum, Mexico, as a nutritional therapist in an idyllic, wellbeing hotel Called Sanara, Tulum. I helped set up and develop the menu for the on-site restaurant, The Real Coconut, which focuses on gut health, and offered a menu that was completely free from dairy, gluten and grains.

On returning to the UK I went on to do the 12 week certification course at the world renowned Ballymaloe Cookery School in Cork, Ireland, and this helped refine my style of cooking and confirm my love of butter and all things traditional, local, seasonal and organic…where possible!

After having then gained experience working in catering and a small stint in a London restaurant, I’ve settled back into Bristol where I am enjoying smaller city living, being surrounded by loads of amazing West Country produce, and making food that I just really enjoy eating.

I wanted to start offering my food as there’s always demand for simple, classic dishes but done really well, as this is the type of food I enjoy. I love getting the perfect balance of textures and flavours and spend a lot of time refining and re-refining my recipes until I am proud to cook and serve them.

about my food 

My food can vary greatly in style due to my travels and studies, but I love making traditional British and Irish dishes, mixed with some more contemporary techniques and flavours. Although having grown up mainly in Bristol, my parents are Irish and Welsh, so I love recreating the nostalgic dishes of my childhood, which were basically homemade, traditional dishes, made using local and seasonal ingredients. I believe in supporting local food producers and small scale farmers, and source my foods from these places as much as possible. I only cook with natural fats such as butter, ghee, tallow or extra virgin olive oil, and make the ghee and tallow myself from grass fed dairy and beef.

I only use British free range or organic, dairy and meat. I will always source the meat from one of the following butchers – Ruby & White, Meatbox, Popti Beast, Source or Rare. The eggs I use are always organic and from local farms where possible.

I make a lot of bakes and desserts where I have carefully balanced the sweetness levels. It’s important to me that cakes and desserts aren’t too sweet, as I like to eat a cake or dessert every day, so I like my treats to make me feel good and not guilty! I found by making my own, I could balance the right amount of pastry or sugar so that they remain light and not too sweet, making them much more of a daily staple. I make my own pastry using organic flour and grass fed butter, then ensure that it is rolled delicately so that it’s not too pastry heavy.

I have a good selection of gluten free treats as well, so there is hopefully something to suit most needs.