 I have a passion for food which stems from an early age, watching my mother prepare for dinner parties, being brought to restaurants and being able to choose from the menu. My grandfather made his own wine and imparted his knowledge of wild foods.I was fortunate enough to get a job in a delicatessen when I was 14, there I experienced pistachios from Iran, salamis from Spain and spices from the Orient.I was hooked!!!I worked through many aspects of hotel, pub and restaurant work, from chambermaid to silver service, from kitchen to bar and doing outside catering functions and buffets.When I started to travel my passion took off. Morocco, with those huge piles of earthy coloured spices and fragrant herbs. The markets of Andalucia, and then I discovered Greece..they know what spice goes in which dish and how it makes you feel, simple produce that tastes and smells amazing. My interest in herbs and spices soared, along with a desire to produce simple dishes with fresh produce unadorned with sauces, particularly fish and shellfish, and an array of vegetarian and coeliac dishes that astound the senses. Under the guidance of a very talented Greek chef I ran my own kitchen and restaurant and found I had a natural affinity with Greek and Eastern Mediterranean cooking. The ethos of the meze, of preparing food for people to share, is the most wonderful pleasure. Likewise tapas, the mix of Spanish and Arabic, with influences from Greece amongst other countries has given Andalucian cuisine the most exciting array of aromas and flavours of the Mediterranean, every day brings a new possibility, a new dish to share..  |
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