For me, great food is about more than just following recipes - it’s about understanding flavour, technique and creating memorable experiences around the table.

After an earlier career in analytical chemistry and corporate consulting, I followed my lifelong passion for food and trained professionally at the Leiths School of Food and Wine, alongside working in Michelin-starred kitchens. Today, I’m a private chef, cookery tutor and founder of The Cookery Lab, where I create bespoke dining experiences and hands-on food events designed to bring people together.

My cooking style is seasonal, relaxed and flavour-led, with a strong focus on beautiful ingredients, thoughtful technique and making guests feel completely at home. I love creating everything from elegant dinner parties and generous sharing feasts to refined pastries and desserts - although I’ll admit pastry is a particular obsession of mine.

Having grown up in a family where food was always at the heart of life, I’ve always believed the best meals are the ones that create connection, conversation and joy. Whether I’m cooking for an intimate dinner, a celebration with friends, or teaching someone a new skill in the kitchen, my goal is always the same: delicious food, relaxed hospitality, and an experience people will remember long after the last course.