Background

Right now, I’m working in a pasta kitchen that specialises in handmade ravioli, and I’ll be available from December onwards. Before that, I found my rhythm cooking at festivals with an organic farm outside Bruton, surrounded by music, movement, and good food. That experience really lit the fire for me; I realised how much I love the pace, the teamwork, and the feeling of serving food that makes people smile. I’ve always been hands-on — growing up in my parents’ sawmill and helping my brother in the garden taught me to graft, stay grounded, and find joy in hard, honest work. Since then, I’ve thrown myself into kitchens, learning and growing with every shift