Who inspired you to start a career in food?

Many great Chefs inspired me to follow a career in food, in particular Anton Mosimann, Gordon Ramsay and Marco Pierre White.

With ever increasing obesity levels in Europe, how do you think we can encourage the next generation to cook more meals from scratch and eat a healthier variety of foods?

We can encourage the next generation to cook more meals from scratch and eat a healthier variety of foods by educating them – the introduction of cookery lessons and more focus on healthy eating in schools would be beneficial.

Fads in cooking come and go but quality, nutritious ingredients are the key to all good cooking. How can we can encourage more vegetable growers and artisan butchers?

We can encourage more vegetable growers and artisan butchers by being willing to pay a fair price for their produce.It costs more to produce than many people are prepared to pay and farmers need to be able to produce enough to provide for themselves and their families.

The format of the Food on the Edge conference is fifteen minutes per speaker has it proven difficult for you to keep within this timeframe, or a relief?

It has been a relief to me to keep within the fifteen minute timeframe.I am a Chef – not a professional public speaker – and I am passionate about what I do, therefore I prefer to keep things ‘short and sweet’, succinct and to the point.

If you have to throw a simple lazy meal what would it be?

My simple, lazy meal would be roast chicken and salad.

It is a notoriously difficult career for women to get ahead in. How do you think we can change that?

I do not agree that it is a notoriously difficult career for women in terms of ‘getting ahead’.I do not feel that it was any more difficult for me to etch my career than it would have been for a man.It is a choice.

What is your go-to comfort food in or outside of your home?

Spaghetti Bolognese is my comfort food

What is the most useful cooking implement in your kitchen?

A spoon is the most useful cooking implement in my kitchen.

Is there any food that you loathe and if so does it impede on your cooking choices?

I do not loathe any food and therefore have no impediments on my cooking choices!

Find out more about the ‘Food On The Edge’ symposium here…