Graduating from Leith's School of Food and Wine in 2016, I am a professionally trained chef, working in private households and restaurants based predominantly in Oxfordshire. I take huge pride in the quality and dignity of the food I create. Everything from the produce to the presentation is.... In an effort to consistently create high quality, great tasting food, seasonality and ethical sourcing is at the heart of all the menus I create.
I love experimenting and learning about new ingredients and cooking techniques. As this is not always possible in the workplace, I hold regular supper clubs (or pop-up restaurants) in aid of local charities to give me a platform to design my own menus as well as give people the opportunity to also try something new.