My background
After training at the Tante Marie Cookery School in Woking at the age of 18, I went on to work and gain experience in many restaurants throughout the country.
I was fortunate enough to be given my first position at the Artichoke in Old Amersham. I worked across all sections within the restaurant kitchen which gave me a good insight into working life in a fine dining establishment. From there I worked as a Demi Chef de Partie at a gastro pub in Denham Village to gain a greater knowledge of the industry in a less formal enviroment. After a year I was given a magnificent opportunity to work a ‘stage’ (work experience in a kitchen) at the 2* Michelin restaurant, Andrew Fairlie’s in Gleneagles. This led to me being offered a position as a Commis Chef in the kitchen. To this day the toughest place I have ever worked in, but the most rewarding. The experience and standards impressed on me there have helped to form the chef I am today. Nothing less than perfection will do, which I strive for on a daily basis. Although I loved the work, at the age of 21 I I already had intentions of having my own business and felt that Michelin was not where my heart was. I moved back South to a position at the Royal Oak in Marlow and rose quickly through the ranks to Junior Sous, under the Head chef, Eddie Frost. He was a fantastic chef to work for and was instrumental in ultimately giving me the confidence to take the step to go out on my own. Along with the restaurants I have been employed at, I have also worked many ‘stages,’ to improve my knowledge and experience of other establishments, including Michelin restaurants The Woodspeen, Le Champignon Sauvage and Colettes. To extend my knowledge of different areas of the industry I recently went touring with Paul McCartney to Canada, which massively improved my Vegetarian and Vegan repertoire! I’m also currently inspired by Asian cuisine which i’m experimenting with in my cooking.
Since I started my business I occasionally work with other chefs to enable me to keep abreast of constant changes and trends within the industry, enabling me to offer the best a ‘restaurant’ can offer with my menus, but in the comfort of your own home.
From September 2020 until June 2023 I worked for a family of four in London cooking them dinner on a weekly basis.
I currently work for a family of three in Buckinghamshire, cooking for them a two course meal twice a week plus a delivery of a light lunch.
Working for two different families over the past few years has expanded my food knowledge of a variety of different cuisines throughout the world.
I started offering a home delivery service during the COVID-19 lockdowns and I am still offering this service but not as frequently. Please open the enquiry form link to contact me for more information and to find out what my availability is and my latest menu.