My love for curating experiences for friends and family has always been a passion. At parties, I was always the one bringing homemade biscuits and experimental cocktails! After graduating university, I was busy acting (and then not so busy!) while producing short films and generally being in the midst of a creative and media-packed hub. I loved it (I really did have a good time) but the pace wasn’t sustainable and my heart wasn’t in it. I took a break to travel and without sounding like a cliché — to reassess what I needed.

It wasn’t until I explored the world through travelling that I really discovered the joy of cooking, growing incredible ingredients and celebrating amazing food with others.

Like many 24 year olds I ended up in Thailand (yawn!) Instead of coming back after 3 weeks, I knew I had to keep travelling. I became immersed in studying yoga and meditation. Vipassana in Myanmar offered space to find new meaning and purpose, there were many adventures in between but eventually I found myself growing food and cooking on a permaculture farm in Nicaragua. At last I was so happy to discover a life that was sustainable and felt in my element surrounded by nature.

These experiences sparked my desire to create exciting food focussed events in London. I championed local produce, where stunning food connected and inspired.

I loved the buzz of creating pop ups in London and collaborating with chefs at festivals, but it wasn’t until I trained professionally at Ballymaloe in Ireland, in 2017, that it all came together. Set on an amazing organic farm, the dedicated teachers encouraged me to find my own philosophy (and clean up to very high standards!) Slow food and sustainability is very much at the core of their ethos and has a huge influence on how I work.

Cooking at Little Duck in Dalston took me to another level where I could appreciate natural wine, traditional ways of preparing ingredients and seasonality (with lots of pickling!) I now had the foundation to explore further and during the summer of 2018, I accepted a job cooking for retreats in Ibiza and never left!

I immediately connected to the celebratory energy that pulses through all corners of the island. I continue to be totally inspired and delighted to cook in Ibiza.

If you’ve read to this point, get in touch, I’m sure we can co-create!