Private chef for an HNWI (sports athlete, pro footballer), based in Leeds. Cooking healthy, delicious meals that are tailored to the individuals' preferences and nutritional requirements, whilst also catering for the rest of the family.

Ongoing consultancy work for various clients based in the UK and internationally. Creating a fully inclusive consultancy package of menu development, kitchen design, chefs training, supplier sourcing, kitchen finances, consistency checks & food photography shoots etc.Founding the plant-based pop-up company 'bramble' which hosts vegan supper clubs, private catering, retreat catering & collaborations throughout Yorkshire. Check out 'bramble.uk' on Instagram.

Succeeded as a Head Chef leading a brigade of chefs in Huddersfield. Serving fast-paced modern brunch in the daytime and seasonal fine-dining with a large vegan presence in the evenings. Responsible for menu development, all kitchen finances, staff training and driving the business forward. Received outstanding reviews, increased business turnover, improved GP % and an excellent level of food hygiene.

Designing breakfast, lunch and weekend brunch menus for a busy daytime restaurant using fresh, locally sourced ingredientsDevelopment and head chef for Fettle’s evening restaurant, Fine at Fettle, creating seasonal, fine dining menus Running a busy, productive and friendly kitchen and managing a brigade of 12 chefs Maintained a 5-star hygiene rating, implemented regular cleaning schedules and new HACCP proceduresHave received shining reviews from the Yorkshire Evening Post and Leeds ListResponsible for consistently tripling daily sales since starting, through changing menus, training staff to a higher standard and increasing kitchen efficiency

Designing all restaurant and takeout food for 14 sites across Yorkshire, tailoring menus to each site ranging from takeout deli food to production kitchen mass catering to fine diningCreating user friendly costings, GPs and scalable specifications for all sites and dishes Meeting and liasing with suppliers to get seasonal produce at the best priceTraining all chefs in 14 sites, including a large production kitchen to an efficient, hygienic high standardOpening 4 new locations including Wetherby, Harrogate and York John LewisPredicting food trends and keeping menus relevant and regularly updated

Leading kitchen staff in the running of a busy kitchen for a healthy independent restaurantDesigning menus with creative flair and unique offeringsMaintaining high standards of kitchen hygiene, including adhering to a coeliac accreditationManaging and creating tasting menus for events through meeting with potential clientsOrganising new suppliers, negotiating prices and using this to create high gross profitsManaging stock control and monitoring overall site GPs and targets Hiring and training all chef’s, including training staff at a second site in York

Overseeing the running of front of house and supervising kitchen responsibilitiesLiaising with customers/potential clients and handling email, telephone and website enquiriesManaging stock supply, cashing up duties and organising the rota for all staff membersTaking an active role behind the scenes, by creating and costing dishes for the restaurant menuOverseeing health and safety regulations and representing the company in a positive manner

Helping customers in a friendly attentive manner and shelving/stock rotationOrganising themed creative craft sessions for children, running events for adult readers and managing advertising via social mediaProviding technological assistance to customers and overseeing reading schemesCreating posters/leaflets/artworks.