I qualified as a pharmacist from Manchester University and as a Nutritional Therapist from College of Naturopathic Medicine (CNM) London. I use the functional medicine approach, ensuring an in-depth assessment is made in order to understand bio chemical imbalances.
For the past seven years, I have been working with The Pure Package, the bespoke meal service that blends science with culinary creativity. I am now the lead teaching nutritionist for the Pure Package at Leiths, working on in-house and online courses.
I also teach at CNM London, educating future nutritionists, and am part of the NTEC team, which grants accreditation to nutrition providers.
What is your most pivotal food memory?
My pivotal food memory, was being in the kitchen with my mum at the age of seven and being given my own special knife to help with the chopping of vegetables. I remember chopping my first onion, and crying my eyes out!
On Saturdays, my mum would work, and my dad and I were tasked with cutting nine onions ready for her to make a chicken curry. We would do this while watching boxing on the TV. Food has always been about joy, both in my younger years and with my own family now.
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?
I do all the cooking at home but I'm delighted that my twins (who have now left home) can not only prepare food for themselves but have the confidence to cook for friends and family.
My son has friends all over the world, and connects with his friends’ families on what food they are preparing and asks for recipes. His latest creation was a Korean chicken – a yummy dish for a Saturday evening dinner for the family.
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 love my Vitamix. I really wish that we had had one back in the day! As the youngest of seven kids, I was often tasked with chopping and preparing ingredients.