About me

I live with my family at our home in Findhorn, a small picturesque fishing village at the end of a peninsula. My husband Jai and our two sons moved here from Devon 13 years ago. We were drawn by the community – both in the Findhorn Foundation and the village. We soon fell in love with the exquisite landscape; the wide, open skies of the bay, the wild Findhorn river, and the long sandy beaches.

Whilst we’re not Moray born and bred, we’ve spent years exploring our patch so we can give you the insider’s track and great top tips for getting to know the area.

People’s health and wellbeing have been central to my upbringing, growing up in a Jewish household, daughter of a doctor and nurse, and this manifests in the work I do now. I went on to do a Cordon Bleu Cookery course which took me to a variety of catering jobs around the world.

During my childhood I was very sensitive to cow’s milk, but there weren’t alternative milks available then. Over the years I have experimented with a wide combination of food/nutritional choices including vegetarian, vegan, raw food, Paleo, eating right for your blood type.

Always being interested to notice which foods agreed and which didn’t. I’ll never stop refining the process of what brings me joy to cook and eat for myself, my family and others.

My approach to food

I move away from labelling whether food is 'good or bad' for me. I’m passionate about making informed choices about what foods nourish the whole of me right now. There’s an aspect to my cooking, where I intuit which foods will be of benefit to my body and ultimately help to heal what is out of balance.

The word ‘treats’ I think, incorrectly implies they are something to be earned or eaten in secret! The sweet delights I make are free from any inflammatory foods such as dairy, refined sugar and gluten. This raises their status to be wholesome nutritious food in their own right; bringing contentment and gratitude, not bloating and guilt!

I use organic and locally grown ingredients as much as I can. I believe that food grown with care and skill, close by to where it’s eaten, not only tastes better but is better for your body. Moray has a thriving farming community and I happily support local veg and fruit growers. We’ve got some great local suppliers with Macbeth butchers supplying locally grown organic meat and Mair Fish delivering fresh locally caught fish and seafood.

When I’m not cooking

When I’m not cooking, I see one-to-one clients for Reiki, Craniosacral Therapy, Neuro-Linguistic Programming and Spiritual Response Therapy. My husband practices Bodies of Light energetic cellular healing and massage. Together we work/practice under Lifeforce

I draw upon these intuitive skills in the alchemy of my cooking. This allows me to attune to the needs of the people I’m cooking for and serve food that nourishes on many levels.