Over the last few years I’ve learnt that saying yes to things that scared me was the best way to grow. Falling into cheffing entirely by chance, I now cook in kitchens from Italy, Morocco and Ibiza as well as catering markets, weddings and supper clubs in the UK.
After working in kitchens across Bath, I set up Beth’s Bakes in 2008, creating all manner of quirky cakes. Having been vegetarian since I was 12, I soon realised my love of cooking and experimenting with vegetarian cuisine. Whilst freelancing with Fareshare Southwests’ Surplus Supper Club based in Bristol, I got my first taste of catering for large numbers of people. This experience also highlighted the massive issues surrounding food waste and forced me to think differently and be more creative, focusing on seasonal produce and being inventive. It was through this work that I was presented with the opportunity to chef at a yoga retreat in Italy for three months. I said YES and the Free Range Chef was born.
A passion for organic ingredients and cooking sustainably is what drives me to keep experimenting with food. Who knew there were so many ways to use up a glut of aubergines?! Through travelling and working within different cultures I’ve learnt to adapt to unique situations and stay calm when problems arise. No kitchen is the same and there are various diets and ideas surrounding food which you need to focus on. I’ve learnt so much from meeting new people, trying different things and experimenting with all sorts of produce. I love to recreate these experiences in the food that I make back in the UK for my customers so that they can taste the sunshine, glimpse other cultures and feel inspired to eat more veg.