My blogs

L'Oeuf

About me

Gender	Female
Introduction	I started my career in London in food and drink PR which is where my passion for cooking began. I learned much about animal husbandry and breeds of meat (from rare breed Gloucester Old Spot pigs to the magic of Wagyu beef - which you may know as Kobe beef) I was taught the importance of knowing the provenance of my fresh produce and how it is ok to challenge your butcher, green-grocer or fishmongers on the origin of your purchase. I was fortunate enough to rub shoulders with Britain's best chefs and ate the world's finest delicacies including black truffles, white truffles, Kobe beef, Iriish Rock Oysters, chicken cooked by Jamie Oliver, Heston Blumenthal's pub grub and ate British cheeses in Mark Hix's kitchen at 4am. I am passionate about local produce and eating seasonally and aim to eat as healthily and sustainably as possible without compromising on taste.

Gender

Female

Introduction

I started my career in London in food and drink PR which is where my passion for cooking began. I learned much about animal husbandry and breeds of meat (from rare breed Gloucester Old Spot pigs to the magic of Wagyu beef - which you may know as Kobe beef) I was taught the importance of knowing the provenance of my fresh produce and how it is ok to challenge your butcher, green-grocer or fishmongers on the origin of your purchase. I was fortunate enough to rub shoulders with Britain's best chefs and ate the world's finest delicacies including black truffles, white truffles, Kobe beef, Iriish Rock Oysters, chicken cooked by Jamie Oliver, Heston Blumenthal's pub grub and ate British cheeses in Mark Hix's kitchen at 4am. I am passionate about local produce and eating seasonally and aim to eat as healthily and sustainably as possible without compromising on taste.