I am a Naturopathic Chef, and founder and CEO of Sustainable Kitchen Consultants Ltd. We are a team of Chefs who are all Nutrition trained, and also all have commercial chef experience in hospitality sector. I work with hospitality clients, helping them create recipes that include plant-based or free-from and healthier dishes. I also provide Training in plant-based and free-from, and work with a number of cookery schools offering in-person and online courses. I am currently British Leeks Ambassador, working with them for their 2020/21 campaign to develop a series of recipes, and promote Leeks in general via my extensive network which covers hospitality, food manufacturing and agricultural tech and innovation. I am further working with the British Leek Growers to help them create commercial value from unharvested / 'wasted' leeks, and am helping them in a consultative way to develop new commercial food and packaging products. I regularly write for the Guild of Fine Food, and have published articles with other businesses.
Plant-based cooking Free-from cooking Hospitality sector Sustainability Regenerative farming practices Food waste reduction
See above - Recipe development, Training, Consulting, Food waste reduction and commercial valorisation