I’m Claire and for as long as I can remember, I have loved food - trying new foods, experimenting with different ingredients and developing new dishes. This has translated into a passion for cooking for others as well as constantly experimenting for myself. 

 

My love of food started when I was young, helping my grandfather harvest food in his small garden in South Wales. Whether it was the first shoots of rhubarb in spring or the delicate peas that he grew in summer, it was about eating according to the seasons, as fresh - and often as simply - as possible. 

 

From appreciating the food that was cooked for me to cooking for myself took some time and it wasn’t until I became vegetarian at university that I fully started to explore taste, texture and flavour. A couple of years of veganism followed and coupled with living in Spain and embracing the smoky flavour of pimenton, I started to use pulses as a way of adding more protein to vegetarian dishes. Living abroad - Spain, Argentina and later Australia - meant trying out new flavours and being open to trying different dishes - always with vegetables as the base. 

 

Cooking for others started with preparing meals for friends with a determination to show how varied and tasty vegetarian cooking is. Along the way, I’ve tried out cooking courses to get hands-on experience with chefs and studied Ayurveda, where I was particularly interested in the different tastes and qualities of food*. My approach today is providing a balanced plate in terms of different flavours and textures while aligning to the season. How the food looks, how it tastes and how it feels when you’re digesting it is all important to me. This approach maximises digestion and leaves you feeling nourished and satisfied. It is also in tune with much of current research on the gut-brain axis in Western medicine. 

 

"I am in my element when in a kitchen, preparing food for myself, friends and for guests on holistic retreats and planning menus around the needs of everyone in the group"

 

Today, I have returned to my roots in South Wales and am based in Abergavenny - a food-lover’s paradise. I cater for retreat centres and small groups locally as well as travelling to other locations. I also work 1-1 to help people develop confidence in their cooking or to understand their digestive capacity through the lens of Ayurveda. 

 

*for more information, see info on Ayurveda.