My passion for food began when I started baking with my r grandmother at just five years old. Since then, I have become an accomplished chef, training in France in cheesemaking, butchery, charcuterie, preserving, fermenting, and as a qualified and pâtissière chef.

My passion for the Farm to Table came from my desire to marry my principles of using homegrown food with my skills as a chef. My catering business has evolved since arriving in France 19 years ago and my organic farm grows an array of fruits and vegetables - including edible flowers which I aim to use in my menus

I am committed to ensuring ingredients are sourced locally, collaborating with local independent farms and producers.