Apart form my job as a mother, cooking for my own family, my journey as a professional Chef began in the 1970’s as a general assistant in a factory kitchen, helping out in all areas, essentially learning my trade from the bottom. From there I spent 8 years in a hotel in Stratford-upon-Avon, first as a Silver Service waitress, then as a breakfast Chef, followed by a spell as an evening meal Chef.

Throughout the 1990’s I was a Chef Manager for a catering company, which gave me the opportunity to develop my skills, not only in the kitchen, but also in the wider aspects of food production, such as stock control and rotation, product ordering, staff training, menu planning, together with formal qualifications as a Chef, including Hospitality Management Certificates, Food Hygiene Certificates and good Health and Safety practises. Indeed it was here that I began to develop a specific leaning towards healthier food choices, which led to the Heartbeat Award being bestowed by Stratford District Council for three consecutive years.

In the early 2000’s I was lucky enough to spend some time at two bakeries, which allowed me to further evolve my interest in cooking and baking with fresh, natural ingredients, moving away from the easier options of sugar laden, processed food choices.

Shortly after this I secured a position with a private nursery in Leicester, as a Chef Manager, which gave me full control of the daily dietary requirements of 70-80 children aged from 0-4yrs. This was a challenging position, working in a totally vegetarian kitchen, cooking with fresh organic produce from scratch, keeping the nutritional needs of the children in mind, together with the need to develop meals which catered for a number of children with food allergies of various kinds. During my time there, I was able to find healthy, nutritious alternatives to cheap supermarket food, building a portfolio of dairy free/wheat free/gluten free menus which I now incorporate into my vision of a select number of cakes and quiche.

It has long been my belief that the quality of the ingredients in the food we eat, the way it is prepared and cooked, the amount we consume and the level of exercise we take, are the key factors in our long-term health and well-being. I also believe that it is not necessary to deny ourselves the pleasure of nice tasty treats, as long as we choose high quality nutritious options ahead of poor quality processed foods. The key here, I believe, is the attention to detail that good baking requires. These are the driving forces behind my business, the desire to create the finest cakes and quiche, with the best ingredients, keeping health, nutrition and diet at the forefront of my mind at all times. In keeping with this vision, I am unwilling to trust others to handle my products, and so either myself or my husband will be hand delivering all food to your door, together with ingredient lists and suggestions for storage in order to maintain their freshness.

Please feel free to browse the options available, and if you have specific dietary requirements or you are unsure about the suitability of any product for yourself or your family please contact me to discuss alternatives. Similarly, if you have a particular cake or quiche in mind, which you cannot see here, call or email me with your preferences and we can work together to create something special.