My MacBook is not playing ball this afternoon, so just in case my profession/specialties fail to highlight here they are: chef, consultant, cookery demonstrator, feature writer, recipe writer, teacher and lecturer on food related matters. I cook professionally, write about food, give demonstrations and food talks and create engaging food content across various platforms. I’ve had recipes appear in The Independent, The Times and The Sunday Times; I’m a contributor to Sustainable Food Trust, The Mediterranean Lifestyle Magazine, FareShare UK and am Sustainability Ambassador for Leiths School of Food & Wine. I’m a Spanish speaker, an advocate for sustainable food systems, seasonal ingredients and the Mediterranean way to eat. When I'm not in London, you'll find me in the Spanish countryside just outside Valencia city where I have a quirky little house surrounded by orange, wild almond and olive trees.
Spain and Spanish Food Sustainability Local Food Systems Mediterranean Food and Flavours
Spanish fluent (near native) Catalan read only Peninsular Portuguese read only French conversational
Sustainability Ambassador Leiths School of Food & Wine/ Guest chef Leiths School of Food and Wine lecturing on Food and Sustainability; Sustainable Kitchen 4Part Course. Guest chef The Mistley Kitchen teaching Spanish; Mexican & Plant Based cooking. Contributor Sustainable Food Trust. Social Media Food Content.
Currently reshaping a book proposal for a London publishing agent. In the process of writing a short ebook to be monetised as a download.
