My path into hospitality was anything but conventional. Originally an English Lecturer with eight years in further education, I eventually traded the classroom for the kitchen to follow a lifelong dream. That transition began with a global food voyage of discovery. A journey that took me from the Atlas Mountains, baking bread over open fires, to the vibrant floating markets of Thailand and the coastal seafood of California.
Upon returning, I cut my teeth in the South West food scene, launching an award-winning food truck, and delivery service through lockdown. Onto competitions and navigating the high-pressure environments of Michelin-starred kitchens. It was within these creative, sustainably-driven spaces that I discovered my true passion: the precision of pastry and the evocative art of plating.
Now based in Newquay, I head Kernow Kitchen Co, specialising in artisan chocolate, confectionery, and consultancy. My professional home is with the Rick Stein team. After a tenure as Pastry Chef at The Seafood Restaurant, I joined the Rick Stein Cookery School in Padstow in early 2026.
Working alongside Head Chef Lecturer Nick Evans, I am currently evolving our pastry curriculum. My style is retro-modern, a nostalgic reimagining of classics that tell a story through flavour. I am deeply inspired by the Cornish coast and the abundance of local foraging, a philosophy encapsulated in my signature Valrhona Chocolate Mussel with Seaweed Caramel and Cornish Sea Salt.
Entering the industry as a woman and a career-changer brought its share of challenges, from outdated prejudices to barriers in progression. These experiences have fuelled my commitment to kitchen inclusivity.
Through my work and social media, I aim to champion the culinary heroes leading fair, inclusive kitchens and to increase the visibility of women in senior leadership roles. I am incredibly proud to collaborate with Craft Guild of Chef’s APC and look forward to the innovations the coming year will bring to the table.