I began my training at Leiths School of Food & Wine, and graduated with Merit in 2015. I joined the team at the Michel Roux Jr. Cookery School later that year, and have been pouring and chatting with guests ever since.
My favourite things include people telling me "they don't like Chardonnay" and "dessert wine is too sweet", and yet serving beautiful wines from the Mâconnais and Sauternes to unsuspecting 'victims'.
Whilst working at a cookery school headed up by a Frenchman, I'll most commonly be serving French wines, but remain fascinated by the growing technological advances of the New World.
My journey in wine has just begun, if you have any opportunities you think I'd be a great fit for, or just have any advice about this fantastic industry, please get in touch.
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enjoys drinking, with the same fresh & youthful approach.
So if you follow me on Instagram or have me on Facebook, you might have seen this post praising the humble burrito. I use the word LIVE in capital letters a couple of times in the post. This is real, exciting news. I will be cooking, LIVE on a web show called Food Lovers LIVE.[…]
So at school I have been shoving information into my brain in the same way you lie on top of a suitcase and desperately try to zip the damn thing shut after filling it with your entire wardrobe. But in my case (lol pun) the excess clothing/shoes/liquids above 100ml come in the form of cookery jargon. Take a[…]
Happy 2015! I’m kicking the year off with a recipe that ticks a lot of boxes. Resolved to eat less meat this year? Tick. Resolved to cook more? Tick. Refusing to make any resolutions? Tick. Over the past few months I have been slowwwwly introducing dairy back into my diet. It’s been fun. So far,[…]
Morning! Hope you all had a pleasant Halloween weekend. I personally, am not a Halloween person. Skimpy costumes, forcing the feeling of fear upon yourself and treading on the toes of what was once an important religious day just feels a bit odd and I would rather not. Another reason that lead me to skip the[…]
So, contrary to popular belief, Rosie’s Salad Days has not been abandoned. Good news, oui? Basically, I managed to get myself a job at the Duck & Waffle. I picked several kilos of watercress, gazed out of the 40th floor window, stretched my learning capacity to lengths I never imagined it could get to and ate[…]
Isn’t lunch a tricky meal? I mean, you’re after something relatively quick so you can get back to whatever you were doing before lunch, maybe some whole grain action so you’re not hungry again an hour later but nothing too filling so you’re not lying on the floor food coma style for the next two[…]
Do you have a category of products that although you have thousands of you keep buying more? I mean like nail varnish, serving platters, stationery, perfume, post-it notes kinda thing? I do. It’s all of the above cookie cutters. And of that category, there must be some that you’ve never quite found a use for.[…]
Merry Christmas Eve! I hope you are all enjoying the white wet Christmas holiday. I just wanted to check in and give you a recipe for magic sprouts. I’m currently baking lussekatte – a recipe from the marvellous Hilah that you can look at here. Why are they magic? They are magic because they are the essential tool[…]
Hello! Things are a bit crazy here atm, (especially since Christmas started way earlier this year don’t you think?) but I wanted to have time to squeeze in a recipe that was requested in the comments from my last post (thanks Izzy!) Now I love the whole process about making chutney. It was one[…]