As I write this, I cannot believe I have been working in the food world for over 45 years! I started out as a private chef travelling the world to cook for the rich and famous, including Lord Lloyd-Webber.
I went on to run restaurants in Oxfordshire and Warwickshire; before heading for London to join the amazing team at Annie Fryer Catering (sadly no longer operating), catering for city lunches, cocktail events, weddings and private events, it was such a hoot, I loved the fast pace and the variety of work we were given.
Coming home to Wales marked a new and exciting chapter for me. I decided to go back to education to study for a BSc in Consumer Science in Cardiff. At the same time, I needed money, so I dreamt up “The What’s Cooking Club” in the early 90’s.
I created a unique demonstration and dine experience for guests and it was a such fun; who knew that the idea would go on to inspire the format for a BBC Wales series “Hot Stuff”, and I would become its presenter.
This was really the most extraordinary part of my career, as I found myself suddenly working as a food writer, television and radio presenter, and food consultant.
These days I still contribute as a guest on BBC Radio Wales sharing recipes with the listeners; and I also love being a regular panellist on BBC Radio 4’s The Kitchen Cabinet, hosted by the master of culinary wit, Jay Rayner.
I opened my Cookery School at Llanerch Vineyard in 2010 following 10 years working as a consultant developing food and drink projects for the Welsh Assembly Government. I loved taking care of reception events around the world, especially for our former First Minister Rhodri Morgan. I often had to work with chefs to create food for hundreds of guests at venues such as The European Parliament in Brussels, and The British Embassy in Washington D.C. It was always challenging, but great fun.
The years have flown by so quickly, and I am exhausted just thinking about this mad career I have enjoyed. Over the years at Llanerch, I am so proud that we as a team have had the honour to welcome more than 25,000 guests. I am so grateful to have such a loyal following who have stayed with us over the years, and we now get to welcome them to this new and exciting chapter.
