I am a freelance chef and work as a teacher at Leiths which I have done since I graduated. I particularly love teaching on the Plant based and Nutrition classes and I have a natural interest in health and well-being.
I love my recipe books and travelling, especially trying out inspiring new recipes.
What is your most pivotal food memory?
I remember as a small child my parents entertaining friends and my mother planning her menus and preparing the food which often included her signature banoffee pie and creme caramel for dessert. My brother and I would enjoy the excitement of these lively dinner parties.
If you could prepare a meal for anyone, who would it be and what would you make?
I would love to cook for His Holiness The Dalai Lama. I would love to prepare a plant-based feast for him. I would definitely make some Tibetan classic momos and a banana mango lassi.
Do you do all the cooking at home?
I am the main cook at home but my girls enjoy cooking too and are very helpful if we are entertaining. They often send me recipes they think look nice so we can make them at home.
What do you think is the most challenging ingredient to work with and why?
Is there a bit of kitchen kit you couldn’t live without or you are particularly attached to?
I am very fond of my measuring spoons.