A qualified teacher in post-compulsory education and training, I graduated with a Masters-level PGCE (PCET) from Cardiff University in 2011. My culinary background is Michelin-trained, with experience gained in London, Devon, and Cornwall. I work as a Pastry Chef at The Seafood Restaurant, Riverside, Padstow (Rick Stein), which holds accolades including 3 Rosettes, Michelin Guide recognition, and a place in the Trencherman's Guide.
I have a special interest in chocolate work and petits fours, and I’m passionate about foraging and fermenting—there’s always something creative in progress. My cooking style is classic with a contemporary twist, often inspired by my world travels.
When it comes to dessert, I always favour a good cheese course, though I can never resist ordering a crème brûlée if it’s on the menu. I deeply admire Anne-Sophie Pic, and Le Livre Blanc is a constant companion—a beautiful and inspirational collection of food memories that continues to influence my work.