I've been cooking, thinking and writing about food since I was able to weild a wooden spoon. The child of foodie parents, I was always in the kitchen trying to get involved in whatever delicious creations were being made or talked about. The kitchen is of course, where all the fun happens.  

After working all over the country in restaurants, private hourses and cookery schools both cooking and designing recipes, I had the chance to start writing a cookery column for The Telegraph. A weekly delicious, healthy and quick to cook recipe focusing on my love of British ingredients and flavours which has recently evolved into the book, Healthy Speedy Suppers

I started cooking in earnest when I left school and quickly found myself working privately in shooting lodges and holiday homes all over the north of Scotland – a great melting pot of wonderful seafood, game and bold flavours. The ingredients themselves are what really draws me to cooking – where they come from, how beautiful they can be and how we can really celebrate them.

Eating healthily became important to me after I left University and felt increasingly tired and unwell. I realised how important what you put into your body is to the way that you feel, something that wasn’t impressed upon me through school, obvious as it seems now. Eventually I discovered I had autoimmune thyroid disease which can be helped hugely through eating well. As much as healthy eating is the trend of the moment, with us all being encouraged to buy a huge array of superfoods to make dishes that will cure all sorts of ills, I believe that eating healthily is much simpler than that – keep your diet as varied as possible, include masses of vegetables, only a little meat and eat organically. Listen to your body and the rest usually falls into place. 

At the moment, I am lucky enough to work at The Cookery School at Daylesford Organic in rural Oxfordshire, alongside inspirational gardeners, growers, producers and of course, incredible cooks.