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Confessions of a raw foodie

Refresh and reboot
5 months ago

Refresh and reboot

I am so delighted to be featured in the April 2018 edition of Prima magazine. A lovely big thank you and appreciation to Lynn for asking me to do it. …
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To Cake With Love
6 months ago

To Cake With Love

Dear Cake,

It’s not you it’s me. I have been feeling for some time that things aren’t right between us.

I used to look forward to seeing you and …
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Stumbling around:      this time it’s personal
11 months ago

Stumbling around: this time it’s personal

My school report (aged 6) read, ‘Deborah is a happy little girl with a lively mind’.

Not much has changed.

A happy little girl with a lively mind being trapped …
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Becoming a Raw Pastry Chef – Part 2
1 year ago

Becoming a Raw Pastry Chef – Part 2

 

Earlier this week, I explained the first three modules of SWEET ONLINE; the essential online course to becoming a raw desserts chef.

If you’ve ever wanted to become a …
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Becoming a Raw Pastry Chef – part 1
1 year ago

Becoming a Raw Pastry Chef – part 1

If you’ve ever wanted to become a raw pastry chef…or wondered how it’s possible to make the delicious creations you pay a fortune for in raw food restaurants, then this might …
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THE GREAT BRITISH  UN-BAKE OFF
2 years ago

THE GREAT BRITISH UN-BAKE OFF

Yesterday was the start of the Great British Bake Off.  

If you’re not in the UK, it’s an annual tradition where two very exacting bakers (Mary Berry and Paul Hollywood) …
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The Cookie Hangover
2 years ago

The Cookie Hangover

I guess we’ve all been there. That moment when, despite all of our best intentions… cue south London accent of someone I used to know… ‘the wheels fall off and …
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Cake-crashing in London
2 years ago

Cake-crashing in London

I think we might have started a new thing. Well at least, I hope we have.

Today we cake-crashed the office of a London client. It’s a bit like gate-crashing …
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What are you drinking?
2 years ago

What are you drinking?

It wasn’t so long ago that the answer to the question, ‘what are you drinking?’ would be a large glass of New Zealand Sauvignon Blanc or a craft gin and tonic. …
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Take 3 Chefs…and me
2 years ago

Take 3 Chefs…and me

I’ve always been a behind the scenes kind of person. In my past life working in the creative sector, I always worked in the background.

Even at parties, I’m much …
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