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After working in vegetarian restaurants
for many years, along with the much loved
Eat & Two Veg I decided to try my hand at
French patisserie. I enrolled at the world
famous Le Cordon Bleu culinary school. After
completing a nine month adventure there I
went on to work in the well respected pastry
kitchens of Harrods, Knightsbridge. I left
Harrods to travel round Asia and Oz. I returned
and am currently developing products for The
Whoopie man

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Chef James Lock & his
Croquembouche.

I'm always on a quest for new and
exciting food. I love to travel and
am very much in love with China.
The smells and tastes are
out of this world. The Chinese
love of food is inspirational, but
admittedly as a veggie China is
some what overwhelming at times.

After returning from travelling my
head was full of ideas. Fantastic
Asian dishes, great Australian
simplicity, and hundreds of ideas
on setting up my own vegetarian
and vegan business which would
combined my passions for
vegetarianism & veganism, along
side my fine dining training
and love of the exotic. I decided to
build Chew the Cud. My next step
is to set up an online store full of
vegetarian & vegan delights at
low prices while donating a
share of the profits to charity.