From deciding to make my own dinner after school as a very head-strong 11 year old to training at Leiths culinary school on the intensive year long diploma, I’ve always been obsessed and uplifted by food - cooking and eating! Being able to feed people as a profession over the last 2 years has only deepened my love for food and the part it plays in our lives.
At heart, I’m a pasta enthusiast and a skilled pasta maker - from dough to plate - parpadelle / tortellini / ravioli/ agnolotti & more. I’m passionate about Italian influences on the food that I make - taking modern European cooking methods and pairing them with British inspired flavours & produce. I’m constantly expanding & developing my recipes and create bespoke dishes and experiences for my clients to enjoy.
Cooking has always fascinated me - from demanding I cook my own dinner after school at the tender age of 11 to learning professionally at Leiths.
Travel is my second love (after food) - exploring different cultures and seeing how cuisines develop across borders is a beautiful thing so I try to incorporate different techniques and flavours where I can.
Creativity! Exploring the never-ending world of food through trial & error, mostly with success!
In an alternate universe, a professional eater.
Sesame oil, limes & soy sauce - catch some fish & smother them in this dressing and you will never eat badly.
Running & exercise, eating out, watching trash tv (guilty!)
Expanding my little business - catering large events around the country, specialising in canapes & nibbles
Tarragon
Merlin Labron Johnson - Osip
You miss 100% of the shots you don’t take
Pasta tongs
