The girl behind the buds

Having cooked since I could hold a spoon, I have always had an unwavering interest in the science behind food. I am fascinated by how food affects the body and love inventing creative flavour combinations.  Having struggled with food intolerances since childhood, I completed a Masters Degree in Nutrition at Kings College, with a focus on food and gut health. Since then I’ve eaten my way through my career, developing and commercialising nutritious recipes for healthy food companies.

Starting my career at the quirky, successful innocent drinks, over five years I learned the uncompromising standards of quality and the details behind building a commercially minded business with a socio-economic conscience. During my time there I launched a number of award-winning juices and smoothies into key retailers.

I then spread my wings and entered the plant-based world as Head of Product for Rebel Kitchen, spearheading true innovation in the food and beverage category. At Rebel Kitchen I won eight Great Taste, Innobev and Healthy Food and Drink Awards.  I also set up new factories both locally in the UK and globally, implementing best practices and project management tools at HQ and in factories, whilst building and managing a team.

Having formally trained as a sensory expert at the Institute of Food Science and Technlogy, I am passionate about educating employees how to taste the products they sell.  I have developed a sensory training workshop and have trained over two hundred people, across organisations such as innocent drinks, Propercorn and Rebel Kitchen.

Keeping on top of trends and new brands, I frequently attend food shows and exhibitions, and am a long-standing judge on the panel of the FreeFrom Food Awards and on the Great Taste Awards.  

As much as I love to sport a hair net in a factory, I also love being in the kitchen cooking, and have taken multiple short culinary courses including Le Courdon Bleu and Riverford Farm. I have recently travelled across the globe in pursuit of learning about different cuisines, indigenous ingredients, flavour pairing and cooking techniques.

Through Tastebud Tickler, I consult small to medium size food and beverage organisations to deliver tasty products that keep customers coming back for more!