Daniel Galmiche is a French chef who has delivered Michelin star dining since 1990. His light and colourful cooking is permeated by flavours of the Northern and Southern Hemisphere, thanks to a brilliant culinary career in both Europe and Asia.

According to Galmiche, cooking should be centred around eco-friendly and healthy products, and it needs to be shared. He has written for a selection of magazines and newspapers in the UK, published a variety of cookbooks and hosted cooking shows on the BBC.

Galmiche’s style is Gallic – of that there is no doubt – but his interpretation of the cuisine differs from most. Galmiche believes that French cooking should be “less prescriptive and more eclectic”, and creates light dishes with Mediterranean and Asian influences.



I am a Performance and Health Nutritionist (SENr register) running my own business ‘Nurture’, providing nutritional programmes in primary and secondary schools. At present, operating in the North West of England. This entails practical cooking sessions, one-to-one support, supermarket visits, recipes and workshops with pupils, parents and teachers educating them on the benefits of good nutrition by providing them the knowledge to make informed choices. Being ‘Healthy’ is seen to be a middle class preserve, meaning you need money to eat and lead a healthy lifestyle. The goal of ‘Nurture’ is to dispel this by educating children and parents that your financial standing does not matter, that you can still lead a healthy lifestyle by following the mantra “Education from the roots up”.

I am, also, a sessional worker at ‘The Joshua Tree foundation’ providing nutritional support and cooking to children and families affected by cancer. This work directly links in with my research with researchers from Liverpool John Moore’s and Edge Hill university’s and future research in applying nutrition and exercise strategies to positively alter body compositional changes during aftercare treatment of children with acute lymphoblastic leukaemia (ALL).