Hard to imagine that a girl from a working class Northern England town who grew up eating a lot of things from cans and packets would turn into a foodie living in the San Francisco Bay Area. I have always adored everything about the art of food for as long as I can remember, especially the eating of it. Whether I am writing, creating, photographing or just talking about food it always makes me feel so passionate and happy, I'm very fortunate to make my living doing what I love.
When you cook from scratch you can always taste the love. Check out this gorgeous, yummy, fluffy fresh peach cobbler. I like to serve this with vanilla bean creme fraiche ice cream, and maybe a drizzle of butterscotch sauce.
The most satisfying part of my culinary career has to be recipe development. I love the process of creating something from a blank slate.
The Gnocchi is one such item. What do you do with left over mashed potatoes? especially if they've made with mascarpone cheese. I developed this recipe for using the leftover mashed potatoes.
So fluffy, delicious, a perfect example of utilization.
Managing Partner and Culinary Director
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