Food and cooking have fascinated me since I was young. I was always a discerning eater, often labelled as ‘fussy’, but always with a strong natural sense for what makes a dish really delicious.

In my teenage years, serious illness in my family prompted me to look more deeply into the ways in which food can either heal or harm our bodies and emotions. I began to explore ‘healthier’ approaches to eating and cooking, a journey which has continued and flowered into my working life.

At 20 I worked for a few years as a chef in popular vegan restaurant, The Treehouse, and went on to set up my own catering business, specialising in delicious fayre free from dairy and sugar.

I am currently doing a three year training in macrobiotics and life counselling. It feels like this brings together all my previous experience, and is giving me a thorough grounding in the energetic properties of food and the strong link between food and our emotions.