My cooking, researching and writing experiences have given me a wealth of knowledge to share with other professionals in the food world.
Having lived and cooked professionally in the Mediterranean region for many years my style is simple, unpretentious and packed with natural flavour.
Images courtesy of damienvickersphotography.co.uk
I’m passionate about getting more plants on mainstream menus and reducing our consumption of meat and fish. My workshops and demos give chefs the tools with which to create fabulous, balanced and tasty meals using non-processed, plant-based ingredients. I love to use pulses and whole grains, ditching their rather worthy image and putting them centre stage in modern, delicious dishes.
I’m currently running workshops for the British Humane Society’s ForwardFood Campaign, working to reduce the quantity of factory-farmed meat and dairy on restaurant and contract catering menus.
In addition to this, I run cooking workshops and brain storming sessions for both restaurant and development chefs. These range from 45 minute inspirational workshops at chefs forums to entire hands-on days at my premises in Bristol or your chosen venue.
Please email firstname.lastname@example.org for more details