Creative Partner

Tessa’s passion for environmental issues has been informed by a background in various facets of food including the Sustainable Food Trust’s communications team. Prior to this she worked in San Francisco with Seedling Projects where she helped to run the Good Food Awards and the Good Food Merchants Guild.

She has a Masters in the Anthropology of Food from the School of Oriental and African Studies (SOAS). There she explored a range of global social and environmental justice issues and wrote her thesis on offal and animal bi-product circulation – the process put offal firmly on her culinary radar! She has formerly worked in the kitchen at The Ethicurean restaurant where she helped to research the Ethicurean Cookbook. She has also written for Edible Communities and a column for Fork magazine. When not with Hubbub she can be found running cooking sessions with Eat-Club, a social enterprise trying to make cooking accessible to all young people.