plant-based chef consultant

My personal transition to a 100% plant-based diet has not only motivated me to cook once again for a paying public – watch this space for our forthcoming pop-ups! But also, to help others capitalise on the enormous mainstream interest in a more plant-based, or flexitarian, way of eating.

My plant-based recipe development and consultancy for hospitality clients from independent cafes, 500-bedroom resort hotels, to fast food and convenience outlets has without doubt been some of the most rewarding work of my career to date, and an area that I will continue to develop and grow as the plant-based movement continues to expand exponentially.