Clare Heal Email & Phone Number

London, Gb

London, Gb

London, United Kingdom

* Host of popular north London supper clubs in conjunction with Lizzy’s On The Green (Newington Green, 2023) and Pasero (Tottenham, 2021 - 2022). Providing memorable and celebratory experiences for attendees whilst turning a profit on a tight budget. * Bespoke event catering for private and corporate clients. Menus devised and delivered for a variety of occasions and budgets. * Developing and supplying a range of gourmet ready meals under the Sycamore Smyth brand to local delis and… Show more * Host of popular north London supper clubs in conjunction with Lizzy’s On The Green (Newington Green, 2023) and Pasero (Tottenham, 2021 - 2022). Providing memorable and celebratory experiences for attendees whilst turning a profit on a tight budget. * Bespoke event catering for private and corporate clients. Menus devised and delivered for a variety of occasions and budgets. * Developing and supplying a range of gourmet ready meals under the Sycamore Smyth brand to local delis and private freezer filling customers. Delicious and convenient, cooked from scratch using good quality, sustainably sourced ingredients, they have built a loyal local following as well as fans further afield.* During the pandemic I expanded the range to include monthly, super-seasonal, four-course “Delivery Supper Club” meal kits. They were developed to be restaurant quality but require minimal preparation so as to be an enjoyable home dining experience. I collaborated with other local, female-run businesses to provide wine pairings, cheese boards and petit fours as optional add-ons. * Restaurant kitchen experience including as Second Chef at St Clements (Parsons Green) cooking brunch, cakes, seasonal salads etc. and Brunch Chef at stage at the Goods Office (Finsbury Park). Plus a very formative stage at Bocca di Lupo under Jake Simpson.* I run regular lacto-fermentation and fresh pasta workshops at The Dusty Knuckle’s Dalston Bakery School. The classes are consistently their fastest selling. Twice-yearly lacto-fermentation workshops at the Garden Museum as part of their Masterclass series as well as shorter, Arts Council-funded Branch Out sessions. All extremely popular with record-breaking waiting lists.Private cookery lessons for a variety of clients, specialising in pasta and lacto-fermentation. All my classes are very technique-based with recipes developed to maximise learning opportunities. Show less

Chef/Teacher at Borough Kitchen, often for a demanding, upwardly-mobile clientele. For many years I taught across the spectrum of their classes including Fish & Seafood, Fresh Pasta, Healthy Eating etc. Now I focus on the Fermentation class which I rewrote from scratch and developed the recipes for.

London, United Kingdom

* As Lead Recipe Editor at HelloFresh I copywrote and edited 13 weekly recipe cards, turning the chefs’ creations into easy-to-follow instructions and providing engaging and informative content, consistent with the brand’s tone of voice. I oversaw the recipe card production process from recipe writing through design, proofreading, photo briefs and technical H&S checks to print. In addition to the weekly recipe cards, I oversaw editorial for HelloFresh UK’s first ever Easter Box, turning a… Show more * As Lead Recipe Editor at HelloFresh I copywrote and edited 13 weekly recipe cards, turning the chefs’ creations into easy-to-follow instructions and providing engaging and informative content, consistent with the brand’s tone of voice. I oversaw the recipe card production process from recipe writing through design, proofreading, photo briefs and technical H&S checks to print. In addition to the weekly recipe cards, I oversaw editorial for HelloFresh UK’s first ever Easter Box, turning a complicated three course meal into easy-to-follow prep and cooking steps.* I also developed and implemented a new HelloFresh Style Guide, bringing clarity to the recipe instructions whilst maintaining wit and informality. Show less

* 10+ years at the Sunday Express and S Magazine researching and writing features on arts and culture, history, food, health, current affairs, trends, technology and more. * Responsibility on a week-to-week basis for the Sunday Express features section: generating ideas, attending weekly editorial meetings, commissioning, editing, overseeing production, liaising with art and picture desks, managing flatplan changes, proofreading and correction, providing input on headlines, coverlines… Show more * 10+ years at the Sunday Express and S Magazine researching and writing features on arts and culture, history, food, health, current affairs, trends, technology and more. * Responsibility on a week-to-week basis for the Sunday Express features section: generating ideas, attending weekly editorial meetings, commissioning, editing, overseeing production, liaising with art and picture desks, managing flatplan changes, proofreading and correction, providing input on headlines, coverlines, captions and pullquotes.* Project managing and contributing to several one-off, cover-advertised, sales-driving special projects including a 100th anniversary Titanic supplement and a pullout of stories about readers’ experiences as wartime evacuees.* Experienced interviewer. Subjects include Morgan Freeman, Audrey Tautou, Heston Blumenthal, Anthony Gormley etc. as well as academics, scientists, politicians and ordinary people with extraordinary stories. * Sensitive and nuanced ghostwriter producing comment pieces and first person features for those without the time or skills to do it themselves. * Radio and TV criticism, book and exhibition reviews: ability to appraise something and put it in a cultural context for the reader. * Full-page opinion columns: processing and reacting to current events in a witty, well-argued and informative way. Choosing appropriate accompanying visual content. * News reporting, including in the field: doorstepping celebrities and interviewees, tracking down case studies. Ability to react to unfolding events (e.g. London riots, birth of royal baby) and move the story on. Working fast and effectively as part of a team under pressure, problem solving on the job. Show less

Leith Diploma In Food And Wine, Culinary Arts/Chef Training, Merit

Activities and Societies: Class Rep Work Experience at: Salt Yard, The Delaunay, New Product Development Department at COOK frozen foods

Bachelor Of Arts (B.A.), Modern History

Activities and Societies: JCR Secretary Modern HIstory MA Oxon

Modern History

Education record

Education record

Foundation Certificate