Philosophy
The meals that I prepare reflect the local environment and produce. I take into account the preferences of the group and am always open to suggestions. I understand the principles of nutrition and am scrupulous about kitchen hygiene.
My repertoire includes dishes from many parts of the world: Thai and Indian curries, hokkien noodles from Indonesia and North African favourites such as tagines. Mediterranean dishes from Greece, Cyprus, Italy and Lebanon are often served. I also do good old-fashioned British ‘comfort’ food such as casseroles and stews. There is always a vegetarian option with every meal.
Taste, flavour, variety and satisfaction are important criteria. I aim to provide meals that add a lift to the day – important when people are working hard, perhaps outdoors in a hot climate. Good food adds zest to life, boosts morale and helps to ensure a happy, healthy team.
To the right are some page from my much-used recipe book to give you an idea of the kind of food I love to cook.
