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I firmly believe in cooking with nature and feeding back into the local economy. I possess 9 years of experience in the hospitality industry, with the three years spent working with Philleigh Way Cookery School. This is where I stepped up from home cook to professional chef. I had loads of fun, and cooked for weddings, feasts and festivals, dished out street food, and served private professional events and holistic wellbeing retreats.

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These days I work freelance, striving to work with the businesses who value good quality, organic and seasonal produce from local farms and suppliers. I am always looking for opportunities to build networks to increase the interdependence of sustainable food enterprises for increased visibility and voice.