I don’t pretend to be a professional Chef but I am a very experienced, professional cook and am largely self-taught (as are so1934337_1080702426100_1596_nme of the best chefs, e.g. Raymond Blanc and Heston Blumenthal).  Having said that, I attained Cordon Bleu certification in 2004, and in 2009 I successfully completed an artisan bread making course, tutored by Raymond Blanc’s Chef Patissier (Benoit Blin) at Le Manoir; since then I have been baking all kinds of breads on an almost daily basis (it’s extremely therapeutic!) some of which is shown in my food gallery.

Other culinary influences have been my former Italian mother in law, from whom I learned a great deal about Italian home cooking, and Portuguese and Spanish influences from my own family.

I LOVE FOOD – not just how to cook it, but I also enjoy discovering new ingredients and cuisines; learning how the food industry creates (and adulterates) some of our food; how to grow it, store it and cook it – it’s all fascinating to me! I own and love a number of useful kitchen gadgets, the prized above all being my Thermomix. I also run a monthly Supper Club and teach cooking, and you can find some of my recipes as well as my thoughts on food at my blog.

I am an avid follower of the “Slow Food Movement” – Slow Food is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment. It was founded in 1989 in Italy. I also have a keen interest in how food is produced commercially and how it can affect the quality of mass produced food and the impact on our health.

I also subscribe to Compassion in World Farming, a global movement working for change in food and farming methods.


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