Former chalet chef, two-week Orchards Cookery course, avid and assured freelance chef
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Although I had always enjoyed cooking and felt comfortable in the kitchen, my two-week course at the Orchards Cookery School in 2016 truly ignited my passion for cooking, as well as helping to hone my technical ability. Afterwards, I spent 4 months in Val Thorens as the solo host of an 8-man chalet, with this experience furthering my enjoyment, experience and expertise in the kitchen.
Since then, my love of cooking has continued to grow and I have cooked at numerous dinner parties and events both professionally and informally. Although I am always keen to learn and try new things in the kitchen, my preferred cuisines are French, Italian and Asian.
Equal to my enthusiasm for cooking is my perfectionism in the kitchen. I am constantly focused on ensuring every plate of food I make both looks and tastes fantastic. This attention to detail is reflected in being awarded the employee of the month for February during my ski season, as a result of the consistently strong feedback I received from guests.
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Canapés - £4 price per head (choose up to 3)
Spanish jamón crostinis, drizzled with gazpacho (+£2)
Baked quails egg croustades (+£2)
Cheesy cayenne biscuits (Veg)
Homemade red pepper hummus with crudités (Veg)