About Me

Historic & Vintage Food Developer,

Curriculum Manager for Hospitality Westminster Kingsway College

Thermomix advisor, Disciple d’Auguste Escoffier

Being a chef was a role I aspired to from a very young age, a path that gave me confidence and knowledge to be able to do what I do now. With over 30 years of expertise in hospitality; including culinary training, design & delivery in FE and private sectors for Mosimanns Academy, Butlers Wharf Chef school, Billingsgate fish school & currently Curriculum Manager for Hospitality at Westminster Kingsway College. I have had enormous experience of teaching a broad range of students from school children to foundation degree in UK and overseas. It is a rewarding position to be able to help others follow their dreams, as I have. 

Television:

I am frequently invited to develop, cook, and present historic dishes for television productions. I am fortunate enough to be advised by UK’s leading food historian Annie Gray. With Annie advising, all food produced is authentic for the era plus visually pleasing for TV and film. I duplicate and adapt original recipes of the time that will stand the test of lighting and heat. With my colleague Ian Sutton we will overcome any environment utilising the resources available. Locations have included British Stately Homes and Manors which can be very challenging. When developing recipes, we will find solutions to meet the needs of the production team and cast.

Publications:

I have had regular recipes in hospitality magazines including CHEF magazine and TUCO plus online magazines Beyond Fabulous and Food& plus .My Published recipes in hardback books include  ‘A Class of Their Own’ and ‘How to cook the Victorian way with Mrs Crocombe’ for English Heritage where Ian and I developed over Victorian 100 recipes . 

Accolades:

Classically trained as a chef, I have achieved many medals and awards for live cookery competitions in Nationally & Internationally, independently and with The Craft Guild of Chefs Culinary team, I was honoured to become a Disciple of Escoffier in its ninth chapter. An accolade recognising my strength and dedication to the foundations of cookery, which to date exceeds any Gold medal I have ever achieved.

“The Escoffier spirit is about the equality of the disciples, without any hierarchy, the passing of knowledge, respect of the culture and the constant evolution of cooking” 

Sustainability:

I am passionate about using quality, sustainable and ethical produce from seasonal global & local sources and reducing waste. A project I recently led on was to open a community fridge at a local park café. This takes excess produce from supermarkets and distributes the food to the local community. I have in the past taken the role as an ambassador for Sustain representing education in UK which then led to me being invited to write a qualification along with other industry experts for City & Guilds on Sustainability. I was also recognised for my efforts by PACE and given an Environmental Sustainability award.

Thermomix:

As well as my other roles I am also proud to represent Thermomix as an advisor. A machine I have used throughout my career and at home. I can provide demonstrations through a virtual platform for free. My recipes will showcase the many functions of Thermomix for chefs and the home cook.