About me
I’m a private chef based between London and the Cotswolds. My cooking has been shaped by working in some brilliant kitchens and learning from people who care deeply about good food. Most recently, I spent three years at The River Café in London, and before that at Daylesford Organic, where I worked on the farm and taught at their cookery school.
Food has been a central part of my life for as long as I can remember. I grew up in a family where the conversation was always about the next meal, usually whilst eating the current one. My childhood was spent playing Ready Steady Cook at home with my Mum, which is where I first fell in love with making something delicious out of whatever was in front of me.
What matters most to me is sharing what I’ve learnt: where good food comes from, how to cook it well, and why eating seasonally and nutritiously makes such a difference.
As a private chef, I draw on all of this experience to offer a range of bespoke services, from intimate dinners and celebrations to family holidays and cookery experiences, with each event tailored to the individual client.
2015
Ballymaloe Cookery School, Ireland
Completed the 12 Week Certificate Course.
2018
Rose Bakery, Paris
Led the salad section, designing and producing seasonal salads to a strict service schedule.
2020
Daylesford Organic, Cotswolds
Joined as a Future Foodie Intern and progressed to Cookery School Tutor. Designed and delivered daily cookery courses, championing the farm’s organic produce.
2023
The River Café, London
Worked my way up to Senior Chef level, cooking on all the main sections, leading events teams and managing a kitchen team.
Today
Now cooking seasonal, nutritious menus for clients across London and the Cotswolds.
How I cook
- Season first — Menus change with the UK seasons, if it's not at its best, it's not on the plate.
- Organic where it counts — better growing means better flavour.
- Nourishing and refined — Food that does you good, cooked with the care and technique of a professional kitchen.