Creative Partner

I’m fascinated by how we can use food to improve health, culture and the environment and head up our food work here at Hubbub. 

Over the last 5 years we've been creating campaigns to reduce food waste, increase food skills, and promote low meat diets, working with leading brands, local Government and community groups to create lasting change.

Outside of Hubbub, I dabble in food writing and have made contributions to the Oxford Food Symposium, the Sustainable Food Trust and Jamie’s Food Revolution. I am proud to be a cookery teacher and Trustee at Eat Club, a charity increasing access to food skills for youth in London. 

My interests include branding and behaviour change which I explore with the Medinge Group, a think tank of global brand fanatics who push businesses to use their power as a force for good. I have a deep-seated love of cooking, growing, eating and offal. In fact, my proudest moment at Hubbub was being referred to as an offal anorak. It's a water resistant badge I wear with pride.

Prior to Hubbub, I worked in the Sustainable Food Trust’s communication’s team after a period in San Francisco with the Good Food Foundation organising the Good Food Awards which celebrates small craft producers across the US. I have a Masters in the Anthropology of Food from the School of Oriental and African Studies (SOAS). There I explored a range of global social and environmental justice issues. This followed from working in the kitchen and researching the cook book for the award winning Ethicurean restaurant. 

Finally, if you’re interested in any of the meaty issues mentioned about, check out my TEDx on the social dynamics of meat. | #Meat Too: It’s time to address meat and power |