Food, naturally.

Mushrooms are at the heart of my kitchen — endlessly versatile, deeply satisfying and fascinating to cook with. My cooking is plant-based, ingredient-led and grounded in whole foods.

I’m currently training as a Vegan Natural Chef with the College of Naturopathic Medicine (CNM), where the approach goes beyond learning how to cook. The programme brings together practical culinary skills with nutrition, seasonal ingredients and an understanding of how food can support health and wellbeing. For me, food also connects to the bigger picture — how we grow it, how we cook it, how our food systems work and how making more plants part of everyday life can contribute to a more sustainable way of eating.