About

Kate's path to the food industry has been anything but conventional. Her first career was in criminal and public law, prosecuting and defending jury trials in court and appearing as counsel to major public inquiries such as the Grenfell Inquiry. Alongside this, she wrote for national publications including The Telegraph and Evening Standard about legal issues and prominent criminal cases.

A growing interest in nutrition led her to explore the relationship between food and health, and a qualification in Nutrition in Culinary Practice at Leiths School of Food and Wine. This was just the beginning of a long-held ambition, to become a chef. Trading the intensity of a busy criminal law practice for the heat and pressure of professional kitchens, Kate went on to train as a professional chef at Leiths School of Food and Wine and now works in the food industry, from pan to fire!

Growing up on a fruit farm gave her a deep appreciation for nature and a genuine connection to the origins of food. Now, as a working mother herself, she understands the challenge of creating nutritious family meals with limited time. She combines her roles as chef and nutrition consultant, helping others build healthier relationships with food while championing ingredients farmed in ways that benefit the planet.

She is currently working as Head of Food at Ample developing nutritious meals from farm surplus for the public sector. She also cooks once a week at Nourish Hub where she also leads food education classes and is trustee of food education charity CRuNCH

Kate’s Her culinary philosophy is rooted in fostering meaningful partnerships with ethical producers and using sustainable, seasonal ingredients. She draws inspiration from renowned chefs Yotam Ottolenghi, Skye Gyngell, Kazutoshi Endo and pioneering eco-chef Tom Hunt.