Food has been a passion for me since I was 3, yes 3. Picture this, me and my grandad, 1970’s in Newcastle in my grandparent’s kitchen, making chips – not just any chips but made the traditional way, with beef dripping, and time.

From that very day I learnt food was not only something that brought you together but it’s something that when made with love – is something to behold.

You will be glad (or not) that I have moved on from the humble chip and I am not only a retreat chef but also a gut & hormone health specialist who is also trained in nutrition, culinary medicine (posh way of saying I know what can benefit you when it comes to food, herbs, spices etc and I can make it taste gooood) and food psychology, the very interesting relationship between food and our minds.

From my Northeast beginnings I have cheffed for a number of retreats including JoJo Smiths & Rosie Wilkins Sweet Retreat which sells out each year, VIP guest at Womanifest and been the chef to Fearne Cotton and her celebrity guests at The Happy Place Festival for two years.

My food is built on what I hold close to my heart: that it's energising in the day, grounding in the evening, and leaves people feeling properly fed, looked after and able to get the most from their retreat experience.

Over the years I've learnt that feeding people isn't just about food. I'm equally at home creating vegetarian, vegan and omnivore menus, and have plenty of experience working with allergies, intolerances, health conditions and food sensory preferences. My aim is never to make anyone feel like the awkward one at the table. Instead, I create menus where every guest feels considered, included and genuinely looks forward to mealtimes.

I work across the UK and am happy to travel for the right retreat, event or private dining experience. Every retreat is different, so rather than offering a one-size-fits-all package, I prefer to start with a conversation. You can find out more about me and my work on my website, but the best place to begin is by booking a discovery call.

There is a small charge for this call, which is deducted from your booking should we decide to work together. It gives us the opportunity to explore your vision, discuss guest requirements, dietary needs, logistics and budget, and make sure we're the right fit for one another before taking the next step.