Training

LEITHS DIPLOMA IN FOOD AND WINE

CULTIVATED IN DEPTH KNOWLEDGE OF FOOD PREPARATION AND WINE PAIRING. DEVELOPED MENU AND EVENT PLANNING SKILLS.

EVENTS

BESPOKE MENUS PLANNED TO EACH INDIVIDUAL CLIENT, FROM SHOOT DINNERS AND WEDDINGS TO HOLIDAY CATERING. BREAKFAST, LUNCH AND DINNER. 

BALLYMALOE COOKERY SCHOOL

A THREE WEEK IMMERSIVE COURSE AT THE INTERNATIONALLY RECOGNISED SCHOOL FOCUSED ON SUSTAINABLE COOKING PRACTISES WITH THE FINEST ORGANIC PRODUCE.

 

FREELANCE

WORKING FOR ESTABLISHED LONDON EVENTS COMPANIES AND RESTAURANTS. GAINING EXPERIENCE FROM FINE DINING TO VEGAN CUISINE.

WHEN I SUGGESTED TO ANNA THAT I WOULD LIKE A WHOLE SALMON PER TABLE SHE DIDN'T BAT AN EYELID. SHE CREATED A STUNNING FEAST FOR 250 FRIENDS AND FAMILY ALL SERVED ON TIME AND WITHOUT A FUSS, DESPITE POWER CUTS AND TORRENTIAL RAIN, IN ADDITION TO EMERGENCY CHANGES TO THE SCHEDULE.

LAURA TENISON, JOJO MAMAN BÉBÉ