Ballymaloe trained cook who has a passion for seasonal and local food, working as a freelance chef based in London and Oxfordshire.
<aside> 🎉 [Book Me](mailto:[email protected]/)
</aside>
<aside> 🔙 Back to the main site
</aside>
I spend every moment planning my next cooking endeavour with food seeming to be the only thing ever on my mind. I began, as many of us do by baking for my friends and family, I loved thee way in which my creations bought such enjoyment to people, this is when I caught the bug for all things food.
I started cooking dinner parties for my parents in my final year of school, then went on to cook for all of their friends dinner parties. I have spent time working for caterers in both food preparation, production and presentation.
I attended Ballymaloe Cookery School where I trained for three months, this spurred my interest in food and cooking even more. During my time at Ballymaloe I learnt the importance of working with seasonal, local and organic produce. I now try and incorporate this ethos into my own cooking as much as possible. My cooking philosophy focuses on good produce and creating food in a sustainable way, with my main focus being on flavour.
Much of my inspiration comes from Middle Eastern and Italian cooking emphasising on colourful ingredients and large plates shared at the table
Canapés - £2 price per head
Beetroot and vodka cured salmon blini's (+£1.50)
Vietnamese summer rolls with satay dipping sauce (+ £1)
Croustades with goats cheese and artichokes topped with a basil pesto
Crostini with a butterbean houmous and salsa verde