I have been vegetarian since I was ten and I quickly learned that no one was ever brought over to the cause with words – instead I cook. I know that vegetarian food can be mind-blowing when done with skill, creativity and dedication, so that is what I strive for in my cooking and in my recipes for you.
I make pretty much everything from scratch, unless I’m feeling depressed, deeply lazy or indulging a secret, guilty pleasure. Drinks. Crackers and biscuits. Sauces, dips, pesto, broths, curry pastes and dressings. Butter and flavoured oils. Pies, burgers and Wellingtons. Pastry, tortillas, pasta and dumplings. Cakes, scones, tarts and fritters. I passionately believe it tastes better that way and I know exactly what goes inside. I can help you do the same – help you make everything you eat taste completely amazing. All while you feel great about what you’re putting in your body.
I work as a vegetarian food writer, photographer, recipe developer and chef, travelling the world – living, working and eating. I currently reside in Leeds in the UK, where I live with my partner Lee. Enjoying the delights of the city centre on the weekdays, then heading out into beautiful North Yorkshire for hiking on the weekends – a great combination!
I write regularly for the website, Great British Chefs – interviews, food/travel articles, original recipes – also for publications such as Good Things magazine and The Independent. My portfolio details my writing, editorial photography, recipes or other commercial work.
I only really discovered the joy of great food when I was twenty-five. Before that, the art of cooking was a complete mystery to me and I ate whatever processed delights were on offer at the supermarket that week. That year I spent a summer working in the south of France, in an organic café. Revelation. I finally understood why people eat lettuce. A simple plate of leaves dressed in cider vinaigrette had become a feast. So I ate everything. I went to the market every weekend and really experimented with vegetables for the first time. Up to then, I had been a vegetarian who didn’t eat vegetables.
I’ve come a long way since then, working in kitchens in Denmark, France, Sweden and Britain. Restaurants like Vanilla Black in London, with its completely unique take on vegetarian and vegan cuisine. The Artisan Pizzeria in Stockholm where I worked as head pizzaiola – my other true calling. What all those restaurants shared was an ethos of making food yourself, of valuing the flavour, texture and nutrition of handmade food.
What would help you make your dinner times more delicious?
E-mail me or leave a comment – I’d love to hear from you.