I learned all the basics:  For example: How to make a good jus, how the kitchen hierarchy works and how to make a St Honore. I have professionally trained both in cuisine and pastry at L’école Ferrandi in the centre of Paris and before this the Ashburton Cookery school in Devon UK. Following this I have spent time doing service in restaurants. I like to think I have now grasped a substantial level of understanding of this exciting industry. But of course, there is always more to learn which never stops.

I eat in restaurants often at least 1-2 times a week depending on where I am in the world and have been for over the past 12 years or so. I pay for all my own meals and enjoy taking quick photos of what I am eating. What you see here visually is edited with passion. When I am not in a restaurant, I am with my local suppliers, gathering ingredients and cooking meals at home. I enjoy it immensely and think it’s important to cook for yourself both for health and well being. But most importantly for taste and delicious satisfaction. I relish spending several hours in my kitchen making a chicken stock or tackling a difficult recipe. Or constantly tweaking how to develop the best gluten free sourdough. Food is always around me in one way or another and it always will be.

Another obsession has always been fashion, and here as well I am going to merge the two worlds of food and fashion together, advising what to wear with some brief details when you go to the restaurant. There are so many benefits to dressing well and this is where I can steer you in the right direction. Continue this culinary, fashion journey with me and let’s see where we end up…