Freelance work has been diverse and fulfilling, encompassing a wide range of challenges. On some projects, I have been tasked with leading a kitchen through a complete overhaul, responsibilities including creating and implementing a whole new menu from concept to service. Other times, I have assisted head chefs in restoring order to understaffed kitchens

Leading the Kitchen of a small Boutique Hotel in London at it’s reopening after the lifting of Covid restrictions. Relaunching the Fine dining restaurant upstairs and opening a new Wine Bar downstairs. A rewarding experience in a small English Village where I was always aware that I would have the inquisitive palette of the local Chefs as my audience.

Working in Angela Hartnet’s Italian inspired Restaurant in the heart of the exclusive skiing resort of Couchevel. Creating handmade pasta dishes from scratch and serving up to 250 people per sitting.

Working on a freelance basis around the Scottish Highlands and Islands, mostly in 2 AA rosette restaurants. Implementing structures in procurement, menu development and kitchen hygiene. Working with local producers and suppliers to let the Scottish larder shine through with Contemporary Menu’s and modern cooking techniques.

Cooking in a high end exclusive chalet for UHNWI clients. Composing a balanced healthy menu that was a refined fine dining experience coupled with being healthy, light and nutritionally focussed. Designing and implementing a 6 course menu, 6 days out of 7 for the Flagship Chalet of the group. Sourcing local fresh ingredients in the mountains whilst catering to specific dietary requirements and changeable client suggestions regarding the menu was always a challenge that taught me how to be prepared for any situation.