Rhiannon
in Hotwells (Bristol)

all about me

Raised in the Chew Valley and Bristol, I have spent the last few years working with food in some form or another. I have a qualification in Nutritional Healing and have lived and work in Tulum, Mexico, as a nutritional therapist in a wellbeing hotel Called Sanara.  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.. I wanted to start offering my food as there's always demand for good honest food, done well, as this is the type of food I enjoy.

all about my food

My food can vary greatly in style due to my travels and studies abroad.  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, coconut oil 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 source meat from one of the following butchers - Ruby & White, Meatbox, Source or Rare.  The eggs I use are always organic and from local farms where possible. It's important to me that cakes and desserts aren't too sweet, as I like to eat a cake or dessert every day.  By making my own, I can 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. I try and make a good selection of  gluten free food and treats as well.