Effortless nutrition.
Zero compromise.
I understand that in a high-performance life, the heavy lifting of maintaining a nutrient-dense diet is often the first thing to suffer. True health requires a level of planning, sourcing, and consistency that a busy schedule rarely permits.
My practice is built to remove that burden. By placing your lifestyle, specific dietary needs, and the vibrant potential of vegetables at the heart of my work, I provide a service that works around you. Not the other way around.
Whether in your home or on retreat, I handle the thinking and the craft, allowing you to simply take a seat at the table and enjoy a great meal.
Services.
Private Chef Residency.
Your kitchen, taken care of.
Healthy eating is easy to prioritise in theory, and the first thing to go when life gets busy. I work with households in Cheshire to make that compromise disappear: planning the menus, sourcing locally, doing the cooking.
Whether you want a permanent in-residence chef or a regular fridge-fill service for your days off, the food is the same: seasonal, plant-based, and genuinely worth looking forward to.
Curated Events.
The kind of table people talk about afterwards.
Good food has always brought people together. These events are built around that — seasonal menus, a considered space, and the kind of table you don't want to leave.
From supper clubs and private celebrations to brand events, each one is designed around the food first. Plant-based cooking at its most creative, and its most enjoyable.
Holistic Partnerships.
The chef your retreat has been waiting for.
The meal is part of the practice. I work with yoga teachers, retreat hosts, and wellness brands across the North West to make sure the food does what the rest of the day is trying to do: nourish, settle, and restore.
Menus are built around the rhythm of each retreat. Guests eat well without having to think about it. You focus on running the day. I'll take care of everything in the kitchen.
Retreat menu, early Summer.
Morning:
Banana bread with miso caramel, toasted buckwheat granola & coconut cream
Maca caramel frappé
Raspberry & almond butter smoothie
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Lunch:
Sumac roasted cauliflower
Burnt butter hummus
Smoked quinoa tabbouleh
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Dinner:
Asparagus & pea galette
Smashed roasted potatoes, whipped “feta cream”
Charred leeks & courgette salad with lemon dressing
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Dessert:
Chocolate orange mousse
Orange curd and salted caramel
Event 3 course dinner, Spring
To begin:
Raw vegetable stack
Layered courgette & tomato
Cashew cream, basil oil & pistachio ‘parmesan’
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To share:
No mac, no cheese - plant based & gluten free pasta inspired dish
Grilled asparagus & broccoli toped with smokey almond ‘bacon’
Mixed green leaf salad, hemp seeds & lemon dressing
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To finish:
Signature Vegan Magnums
Black forest chocolate, vanilla & cherry
Edible flowers & sour cherry compote
Rocket yoga & brunch supper club, Autumn
Smoked quinoa , green harissa, tofu scramble
Pumpkin seed pesto
Medjool date & dark chocolate breakfast pots
Berry chia pudding pots
Fruit platters
Matcha & coconut smoothie
Let’s begin.
Now taking bookings for Autumn 2026.
Get in touch to discuss your retreat, residency, or event.