“Eating with the seasons, cooking from scratch and embracing the Mediterranean diet is one of the healthiest ways to cook and eat”
Spending lots of time between London and Spain has gifted me the opportunity to engage with farmers and food producers to learn first-hand about local food systems and see for myself the true benefits of small scale regenerative farming and become familiar with a revolutionary agricultural philosophy that helps growers shift farming practices to a more sustainable model and bring Mediterranean produce to market without having any detrimental impact on the local environment and avoiding waste.
“I create recipes embracing the flavour and warmth of the Mediterranean”
My food comprises lots of seasonal fruit and vegetables, pulses, chickpeas and lentils (couldn’t live without them), local cheeses, toasty nuts and sparkly salsas, sustainable seafood, tasty things in tins, and a little pasture grazed meat. I like to ferment things, especially my own Spanish olives, citrus and wild capers (their delicate leaves are stupendous flicked into a salad). I play around with locally grown stuff in London, often adding a bit of spice from sunnier places and make ferments and impatient pickles and generally clear out my fridge drawer to uplift dishes with lots of crunch, tang and texture.
Taste is an honest signifier that the vegetables on our plate and in our mouths have been nurtured and grown in a mindful, respectful and responsible way.
I believe sustainability aligns with emotional health and well-being.
The foods we choose to nourish ourselves not only restore us back to health physically but can rebalance us emotionally.
We need more of that.
“Vibrant, healthy and delicious food with the changing seasons at its heart”