I’ve always been a big fan of food, eating it mainly. For the first 15 years of my adult life my repertoire stretched from a full English breakfast to chicken stir fry with very little in between. Then my circumstances changed and I had to learn to cook for myself unless I wanted to eat full English or chicken stir fry every single day. I quickly found that I enjoyed learning how to cook and, of course, the fruits of my labours!

I had first started to really appreciate food when I moved, with my family, to Hong Kong when I was 15. We travelled all around South East Asia and had the opportunity to experience many different types of food and ways of cooking; chickens feet, dog stew, Korean barbeques, dai pai dongs, spicy Szechuan or calm Cantonese… I tried everything.

When I was 18 I returned from Hong Kong to study Geophysics at the University of Southampton, where I first met Rachel. After 3 years of ‘study’ I graduated and found a job looking after database records for a nearby 6th Form College. It was at this point that Rachel and I started sharing a flat and I benefitted from her cooking skills daily!

In my 20 years of working at the college, it was mostly a time of great success and growth and I became manager of the team who were responsible for all of the data flow through the institution and developed excellent organisation and administration skills. Then the college fell victim to funding cuts and a poor Ofsted report and life became rather less rosy. I decided to apply for voluntary redundancy and take Rachel up on her offer to join the expanding business of Talk Eat Laugh as Business Manager.

Since joining Talk Eat Laugh I have learnt a lot more about cooking from Rachel and can now claim to have cooked for an England footballer and Team GB Olympic swimmers, amongst many others. The food I eat at home has improved as well!



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).