After leaving university and having always loved to cook, I decided I wanted to become a pastry chef. A year spent in Italy and France inspired me to enroll at Westminster Kingsway College on the Professional Patisserie Scholarship. I trained as an apprentice at the Lanesborough Hotel, and then went onto working at the Michelin-starred Italian restaurant, Apsley's. After five years of working in award-winning London kitchens, I moved back to Suffolk, the county I grew up in, to start my own business, having a stall at local farmers' markets, making bespoke celebration cakes, catering for events and teaching.
Having grown up in the country and from cooking a lot with my parents with fruits and vegetables from our own garden, I have always understood the importance of using local and seasonal ingredients whenever possible in my cooking. Surrounded once more by some of the best produce in the UK, my passion for natural ingredients was reignited. At the same time, many of my customers were asking for allergy-friendly cakes, biscuits and tarts. I decided to see what the alternatives were; an exploration of the most interesting and delicious, exciting and new, natural ingredients followed, which led to my first book, Clean Cakes, published in February 2016. It is all about delicious baking with alternative, gluten, dairy and refined sugar-free, real food ingredients.
I have since returned to London, teaching baking classes, making natural cakes, catering for special occasions and cooking for supper clubs. I am also writing my second book, The Natural Baker, which focuses on using whole, nutritious ingredients, packed with flavour, to make delicious food to eat throughout the day.