When it comes to recipe development and restaurant consultancy, I have been lucky enough to have had one of the most interesting careers in the food and beverage industry. From running production kitchens and restaurants, to managing supermarkets and taking part in food festivals and events, I have seen it all and worked in every imaginable role possible.
The food and beverage industry is constantly evolving and consumers are becoming increasingly conscious with their choices. There is a surge of supporting and buying local, understanding ingredient and nutrition labels and consuming ethically sourced products. I find it very rewarding to work with restaurant owners, coffee shops and even large scale production kitchens to help them operate in line with market trends, simplify their process and develop bespoke menus that are both nutritious and wholesome.
