My knowledge of French food and drink has been earned the only way that really counts: by going to where it comes from. Over 20 years I have peered into ripening fields and ageing cellars, donned hairnets in dairies, stood in fishing ports at dawn and tramped across farms in every season, talking to the producers, bakers, cooks and chefs who understand their ingredients from the ground up. My knowledge of drinks is also wide-ranging: I have visited countless distilleries, vineyards and breweries for a better understanding of France’s many varied libations. I hold a WSET Level 2 Award in Wines.
That accumulated knowledge, which includes understanding of France’s food systems, drinks production and its protected appellations, its regional traditions and the extraordinary diversity of its terroir, informs everything I write, every tour I lead and every tasting I host. To me, food and drink is never just food: it’s culture, history, landscape and regional identity from the field to the plate, or poured into the glass. A great deal of this knowledge is included in my award-winning book Amuse Bouche: How to Eat Your Way Around France.
My knowledge of French food and drink has been earned the only way that really counts: by going to where it comes from. Over 20 years I have peered into ripening fields and ageing cellars, donned hairnets in dairies, stood in fishing ports at dawn and tramped across farms in every season, talking to the producers, bakers, cooks and chefs who understand their ingredients from the ground up. My knowledge of drinks is also wide-ranging: I have visited countless distilleries, vineyards and breweries for a better understanding of France’s many varied libations. I hold a WSET Level 2 Award in Wines.
That accumulated knowledge, which includes understanding of France’s food systems, drinks production and its protected appellations, its regional traditions and the extraordinary diversity of its terroir, informs everything I write, every tour I lead and every tasting I host. To me, food and drink is never just food: it’s culture, history, landscape and regional identity from the field to the plate, or poured into the glass. A great deal of this knowledge is included in my award-winning book Amuse Bouche: How to Eat Your Way Around France.
Since 2018 I have been PR & Communications Manager for The Roux Scholarship, the UK’s most prestigious competition for young chefs. Founded in 1984 by the Roux family, a highly respected dynasty of chefs of French origin who have profoundly shaped Britain’s culinary scene.
The Scholarship is dedicated to the training and development of young chefs based in the UK, and promoting classical French skills as the building blocks for chefs’ careers. The Scholarship supports them throughout their careers in a true tradition of mentorship and craft, with educational trips every two years. Its Honorary Presidents of Judges have included some of the greatest names in global gastronomy, including Michel Guérard, Hélène Darroze, Michel and César Troisgros, Mauro Colagreco, Thomas Keller, Björn Frantzén and Elena Arzak and I have had the privilege of working alongside them while they fulfilled the role.
In this part-time role (busiest between January and April), I manage all communications for the Scholarship: press and PR, website content, social media, and work closely with our video production partners. I also look after the stakeholder communications across 20 sponsors, 40 Scholars (former winners) and 13 judges, and manage the award ceremony and associated events. It is a role that places me at the heart of the professional culinary world and I work alongside some of the most respected chefs, restaurateurs and food producers in the country.
This connection enriches everything I do as a writer and speaker. It gives me insight, knowledge and relationships that very few food writers can claim.
My combination of deep food knowledge, professional culinary world connections and communication expertise makes me an unusual and valuable collaborator for chefs, culinary schools, food producers and hospitality brands. Whether you need authoritative content, a knowledgeable host, a tasting leader or a creative partner for a food experience, I would love to talk.
My tastings take audiences on a journey through France via its flavours. Take a bite of creamy camembert and we’ll talk about the pastures of Normandy that influence its flavour. Try a sliver of Bayonne ham and we’ll talk about the Basque Country and its history of charcuterie production, and the region’s many other products from chilli peppers to chocolate. Try a marron glacé and learn how monks residing deep in the forests of Provence cultivated chestnuts for centuries before fleeing the French Revolution. Every flavour and every story will transport you to a fascinating place.
Through my culinary tours, I lead visitors through these delicious experiences in France, but through talks and tastings, I can bring the stories and flavours to audiences in the UK and elsewhere. I love collaborating with chefs and restaurants to create menus or tasting experiences that are fun, insightful and inspiring.
I also speak on radio broadcasts, podcasts and at live events. I can lead insightful interviews with fellow experts or writers, or be an entertaining voice on a panel.
If you’re a chef, food producer, culinary school, festival, venue or brand with an idea that involves French food and someone who can bring it to life with knowledge, warmth and a flair for inspiring audiences – I’d love to hear from you.
