Over the years I have worked with great people and companies - Marco Pierre White (London Steakhouse)  Mary Berry (Mary Berry condiments), Rubies in the Rubble, Hotel Chocolat, Sauce Shop, Longbottom, Can It, Bottle & Canned, Lucy's Dressing, The Savoy, The Condiment Co and Hunter & Gather.

My passion for food started when I trained as a chef at Chichester College mid to late 80's. Since then I have worked in the industry starting out as a commi chef in a local hotel before running my own pub kitchen at the age of 19. I then moved into quality management at a dairy factory (St Ivel - chilled desserts). It was here I had the good fortune and opportunity to attend Reading College where I achieved HNC in Food Science before moving onto F&B new product development at The Condiment Company