My interest in food began at an early age with an appetite for victoria sponge cake - most definitely inherited from my grandmother. I would regularly come home from school and pull out all the ingredients to get baking as fast as possible. Later, a continued interest in food let me to study a degree in Physiology and Nutrition, followed by an Msc in Public Health Nutrition. By now, I had left Victoria sponge behind to investigate ways in which food could be used to improve one’s health, including my own. 

Following time spent working as a food events manager in the corporate world, I felt the need to create something of my own, working at what I love most - cooking. At Ballymaloe Cookery School in Ireland, I learnt the fundamentals of kitchen etiquette and I acquired a deep sense of all things local and organic. I went on to work at a few of my favourite food enterprises including River Cottage in Dorset, Tèrre a Tèrre in Brighton and Sarah Ravens Garden and Cookery School in East Sussex.

Along this culinary journey, my interest in food and health deepened. Searching for answers to my own health concerns, I began to read all manner of books and carry out food experiments on myself.  I immersed myself in the natural healing power of food, all while studying a professional training in macrobiotics. This ancient philosophy with its roots in eastern medicine is based on the principle of creating balance in the body, through an understanding of the natural energies of food. 

This whole process was an incredible journey to understanding just how powerful our physical health, life circumstances, thoughts and beliefs are in creating health. There are many roads to healing but I do believe an integrated approach, combining eastern and western philosophies provides the clearest, fullest picture. 

As my interest in understanding the human body and mind continues, my studies do too. Currently, I am training to become a Naturopathic Nutritionist at the College of Naturopathic Medicine in London.