I have cooked, studied and written about food for all my adult life. I was the chef/co-owner of an award winning organic restaurant for 25 years and have run a nutrition consultancy practice for over 20 years. I have...
I have cooked, studied and written about food for all my adult life. I was the chef/co-owner of an award winning organic restaurant for 25 years and have run a nutrition consultancy practice for over 20 years. I have worked with individuals, schools and organisations and my approach has always been the same, to create a nutritious way of eating that re-vitalises both the health of the human and planet Earth.
For fifteen years I ran a land based nutrition food course with Romy Fraser, that links eating to the seasonal rhythms and teaches how harmonising with the seasons is best for our health and that of the planet. Initially part of Neal's Yard Remedies this course is now run at Trill Farm in Devon.
In 2000 I co-authored The Organic Baby & Toddler Cookbook, which won the 'Best cookbook for parents' at the Gourmand World Cookbook awards. In 2001 Little Red Gooseberries, a collection of recipes from my organic restaurant, was published. I have regularly contributed recipes to books and articles to magazines.
In 2006 together with Miche Fabre Lewin I created Soil Sisters to bring alive the connections between food, the living soil, and the well-being of body and mind. In 2007 we set up ‘Gastrodome’, a dining place to feast belly and mind at The Guardian Hay Festival, the literary extravaganza in the small market town of Hay on Wye. In this domed canvas ‘food haven’, where daily menus were improvised from seasonal and artisan produce, a sense of harmony and awareness was brought to the act and art of eating.
Together with with a few inspiring thinkers I set up Greencuisine Trust an educational charity that brings people together for in-depth thinking around our relationship to food. The Trust also facilitates innovative garden and kitchen based educational programmes and projects that cultivate a deeper understanding and appreciation of the food we eat.