In the Kitchen, Every Day with Feast and Flow

Since February 2026, I have worked as full-time chef for Feast and Flo. A workplace wellbeing company bringing seasonal food to corporate businesses across the North West.

Six hours of daily prep for events serving anywhere from thirty to over one hundred guests, at venues including X+Why Manchester and Farm Club, Knutsford. Menus centre on breakfast and lunch: seasonal, considered, and designed to show a room full of people that eating well at work doesn't mean eating badly.

On event days I move front of house. Talking guests through the menu, explaining the food, and making sure the experience lands the way the cooking intended.