Independent clients

Kelloggs, Weight Watchers France, Golden Tulip Hotels, Masterchef, Rachel's Organic, Pizza Pilgrims, Wahaca, DF Mexico, Farmstand, Chefclub, , Zero Degrees, Dailymotion x Frial Lesieur, Lena Rose Bakery, HungerDog Camden, Zero Degrees, Patara Thai, Bubbleology, Pizza Union, The Curious Pig, Hungry Donkey.

Assisting

Doritos, Subway, Knorr, Pret A Manger, Doritos, Subway, Aunt Bessies, Waitrose Magazine, Jamie Magazine, The Sunday Telegraph, Sainsburys, Harvester, The Sunday Times, Mezze – Small Plates to Share, Luis Troyano’s Bake It Great!, Musclefood, Mr Porter, Tesco, Petite Navire, M6 Top Chef, M6 Le Meilleur Patissier, Flunch, Lactalis,  QVC, BBC Good Food, Observer Food Monthly, BBC Good Food Christmas, My Street Food Kitchen, Olive Magazine , Rowse Honey 

+ Press workshop for Deliveroo France

+ Consulting for EATER on making takeaway food look good at home

+ Recipe development for Aptaclub (Danone)

+ Private chef work in Provence for groups of 10-18

recipe development & cooking

Aside from making aesthetically pleasing food (and taking pictures of it), I've found myself in various assorted food-related positions over the years, including a summer spent moonlighting as a chef on a cult fried chicken and waffle food truck at a trendy Parisian pop-up street food hub. 

This love of food (and general greed) has recently led me into recipe development, after being commissioned to create a series of recipes for Aptaclub (Danone)’s ‘Eating for 2’ campaign, to accompany those created by chef Lorraine Pascale. After my London and Paris street food days, private cooking also seemed like a natural progression so I spent ten days in July & August 2018 cooking for groups of 10-18 in the South of France. 

What's next, nobody knows - but I'm always open to ideas.