In 2012, I discovered The Nectar Cafe in Norwich and fell in love with food. It wasn't long before I got a job there and found myself learning to create amazing raw, vegan, sugar-free and gluten-free dishes.
I've since gained 5 years experience as a plant-based chef in Somerset, including two years as Resident Chef at a top retreat centre. With my style of cooking, there is always something soaking, sprouting, fermenting or pickling. Health is a big priority for me but I never compromise on taste, texture and flavour.
My mission is to bring together cooking and ecological food growing, to show people that eating well can be colourful, inviting, full of flavour and make you feel really good, all with care for the earth in mind.
For the past 4 years I've been growing food ecologically on a quarter acre. I created Little Acre Kitchen as a way of bringing together my passions for cooking, growing and creating sustainable food systems.
It's clear to me that our personal health and the health of our planet go hand in hand. Caring for one is caring for the other. Little Acre Kitchen is my way of seeking out this dream.
I use produce from a range of local, organic, ecological and small-scale producers including the Little Acre Kitchen garden where I grow a variety of fruits, vegetables, peas and beans (fresh and for drying), herbs and salad crops.
Healthy, nourishing & vibrant cuisine suitable for plant-based, gluten-free, sugar-free and other dietary requirements.
I take care of everything from menu planning and sourcing ingredients to serving up delicious wholesome meals to support your retreat.