From Humble Beginings
It was my mother who inspired me to cook from an early age. I knew the only career I ever wanted was to be a chef; even as a young child I appreciated all the different flavours and the wonderful smells from the home-grown vegetables and herbs she would use in our family meals. I was brought up on a farm, learning where food came from and what a difference fresh ingredients make.
During the early stages of my career, I trained at Prue Leith’s School of Food and Wine and worked in several restaurants, where I was fortunate enough to gain valuable experience in the workings of a professional kitchen.
I then decided to broaden my horizons and joined John Lewis PLC. I stayed with them for 15 years working my way up to Head Chef/ Section Manager.
With a real desire for a more challenging role, one where I could use my passion for creating tasty and exciting food, I decided to return to the restaurants and ultimately my own catering business.
I have drive and passion for my services as well as the food I cook. I am constantly striving to create new and exciting dishes to tantalize my client’s palates. The dream, of a restaurant and that coveted Michelin star is never far away.