After finishing a business degree I interviewed for various post-graduate roles before deciding to attend Le Cordon Bleu in London where I completed the Le Grande Diploma. It was a life changing experience that advanced my love for food. I have been so lucky to have an interesting and varied career in food having worked in all areas of the industry.
I have been part of the team at Leiths since 2006 and I relish the opportunity to share my knowledge and help others find cooking as enjoyable as I do.
What is your most pivotal food memory?
If you could prepare a meal for anyone, who would it be and what would you make?
Do you do all the cooking at home?
Yes and as the mother of three boys there is a lot of it. I still love to cook despite it also being my profession. Preparing meals at home gives me the opportunity to broaden my children's horizons by encouraging them to try new ingredients and flavours. In watching and helping me cook, I hope they will leave home with not only the knowledge but wonderful memories of food as well.
What do you think is the most challenging ingredient to work with and why?
I would have to say crab. They are a joy to eat and so incredibly tasty, but quite a preparation commitment for not a huge amount of yield.
Is there a bit of kitchen kit you couldn’t live without or you are particularly attached to?
I have been so lucky to have been given my grandmother's cast iron pan. It is over 100 years old. I have very fond memories of summers at the lake house where she would produce some pretty amazing fried chicken out of that pan!
On a day-to-day basis I can't be without a wooden spoon and pair of tongs! Pretty basic but so necessary.