A social or green entrepreneur, a forager, a professional vegetarian chef and cookery teacher.
Foraging is in my blood as I come from eastern Europe. But it really came to shine after I spent years in professional vegetarian kitchens in UK, including Acorn vegetarian kitchen, Demuths restaurant, Vanilla Black, The Gate, Tibits, Bistrot 1847.
And for the last 2 years Im finally living my dream, running my own private event/plant-based catering company, she foraging forays as well as teach cooking in several schools around UK, including famous Demuths vegetarian cookery school.
An ultra seasonal Great British produce inspired 5 course menu that will show you how plants can be really mind-blowingly delicious
House baked wholesome gluten free bread, psychedelic pickles and dukkah
Watermelon and nut feta salad with seasonal radishes, wild leaves and thyme dressing
Pea veloute with summer peas and asparagus salad and lemongrass mousse
Smoked tomato risotto with artichokes, lemon aioli, samphire, fennel and radicchio
Elderflower pressed strawberries, fig leaf panna cotta and almond and orange cake and wild fennel granita