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Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 12:30pm - 4pm Saturday 12pm - 4pm

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Nourish me Wild

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United Kingdom
Nottingham
Nourish me Wild

100 % plant based chef serving up wholesome savouries, cakes and desserts from uniquely developed recipes.
(1)

Available for outside catering, residential retreats, celebration cakes and cooking/baking workshops.

16/08/2025

I’m a business owner BUT

🌞 I had zero experience in business before I began 7 years ago…I just loved to bake and was sick of my current job as a support worker….

actually, unless you count 1 year a level business studies (you probably shouldn’t 🫠)

🌞 7 years in I still often feel I’m just winging it and wish someone would just step in and tell me what I’m supposed to do….(although I always think I know best so who knows if I would even listen 🙈)

🌞 I only work with women.
Not as a rule (but kind of) the world of retreats is very female dominated which suits me just fine.

The very few times I worked with men it was rarely smooth and usually felt too businessy

Plus It’s nice to be understood, chat about hormones & periods & girls stuff rather than meaningless small talk

🌞 I’m a pretty inconsistent person - my energy levels dip and my enthusiasm wavers, I’ve learnt to go with it and trust it always comes back I just need regular breaks….preferably hanging out with seals

🌞 Organisation did not come naturally to me…I’m naturally a head in the clouds kinda girl so I’ve had to pick up a fair few skills along the way which wasn’t easy but so so worth it for business and general life

🌞 There really is no set way to build/own/run a business, it’s an unknown co cocreation between you and your creative ideas

28/06/2025

A professional but…

I’m not really sure what defines a professional especially in an age where it’s the norm to regularly change jobs and we have the internet which give us access to information on just about anything.

I did manage to successfully turn a hobby into a career.

I used to cringe when anyone referred to me as a chef but then out of ease and being able to let people know what it was that I did I eventually started using it.

But I always had to use ‘retreat’ in front of it, to soften the blow a little and not feel like too much of an imposter 🤣

And then retreat chefs started popping up allover the shop and suddenly it felt like a valid thing.

Not a cheffy chef, but definitely a retreat chef!

24/03/2025

SPRING CLEANSE PACKAGE

Are you ready to feel better in your body?

To flush away the heaviness of winter and welcome in fresh spring energy?

Just 5 days of harnessing the power of natures spring greens and I felt wayyyy more energised - goodbye mid afternoon slump!

I was getting better sleep, hello perky 6am starts with no alarm clock 🤩

I felt super motivated after a very slow winter away from work

I felt focused, ready and raring to go with creative ideas popping up all over the place and the drive to get up and go put them into action!

If you’re ready to shake the winter slump or would just like to give your body and mind a little reset this could be for you.

I’m sharing with you exactly what I ate, all based on years working as a plantbased chef, herbal studies and my love of foraging wild food.

The package includes a
🌱30+ page ebook with all the how’s, what’s and whys,
🌱full shopping list
🌱simple recipes with alternative ingredients and substitutes if something isn’t available to you
🌱video workshop to really guide you through

Comment SPRING below and I’ll DM you the pre order link now

04/11/2024

KITCHEN CALM FOR YOU

As a plantbased retreat chef I don’t often send out emails, I’m usually too busy in the kitchen messing about with plants, nourishing yoga retreat guests or creating new recipes BUT THIS WAS TOO GOOD NOT TO SHARE 😬

I was sending out all the SLOW SUNDAY (my new monthly subscription ) GOODIES to everyone who’s signed up and it felt like an injustice to my mailing list not to share it wider 🤣

Slow Sundays is all about bringing some calm to your day. Allowing you to have some respite, some peace, to really slow down and be mindful in the kitchen and to get organised for the week ahead.

If you find you’re often stressed about what to cook, what ingredients to buy and often waste money on convenience foods that leave you feeling a bit bleugh…signing up could really help you!

This month’s recipes mean you only have to cook once and you’ll be able to eat different dishes all week. Home cooked, nutritious and seasonal!

It’s designed to bring ease to your week just by taking some time out for yourself and spending a few hours in the kitchen.

It’s designed to make nourishing your body an enjoyable experience - this month keeping you company in the kitchen is an anti- inflammatory tea (hello immune support 😍) and a cosy little folk tale all about life, love, quests and relationships ✨

The foodie resources I’ve included help you save time, money, cut back on food waste and more importantly relieve you of stress!

If you’d like these helpful resources landing in your inbox comment SLOW SUNDAYS and I’ll DM the sign up link straight to you or you can follow the link in my bio

07/03/2024

IT’S THE SEASON
Wild garlic is back babyyy! Get it on everything. Tear it up and use it as a garnish, throw it in whole. Blitz it, dry it, pickle it, ferment it. Do all the things.
Our bodies are crying out for the fresh greens that are growing fast and strong right now. Nettles, wild garlic, cleavers all of these can bring a spring clean to the body after long dark winters.
Hands up if you’d like some wild garlic recipes 🙌🏽

27/10/2023

S E A S I D E

Sea side inspired cake. The deep blue of the waves, the fluffy white of wispy clouds in the sky, the specks of gold leaf sand and the green of the grasses on the beach.
6”
3 Layers Carrot Cake Sponge
Sandwiches with
Salted Caramel Buttercream
Decorated with
Orange Buttercream

Celebration cake info available on request 💛

25/09/2023

R E C I P E S. T O. C O M E

I've been working on an e recipe book. Well it's more that it's been in the back of my mind for a while and one week a few months ago I was ill - forced to rest.

Rest when I'm ill pretty much always turns into doing the work I've been putting off. So I got my laptop out and within a few hours I had the bare bones there. This thing i'd been putting off, putting off because it was "too difficult" was there. In a few days I had my first draft.

It's in need of some attention before it's ready for release but I'm aiming for October to finally give you a selection of recipes to get stuck into over the Autumn. I'm alwaysss asked for recipes on retreats and after many requests of a cook book, something is finally here

This bread recipe is in there, one of the simplest yet seriously satisfying bakes you could ever make. A dough that requires no kneading. Just time to sour a little overnight. Time to rise and bubble.

Then an hour in the oven to form a crusty shell and little air pockets on the inside.

This one is topped with preserved Lemons, Rosemary and flakey sea salt. It goes perfectly with soup and travels well for long Autumnal walks.

Although I've been baking it lots at home, it's the first time it's made it onto retreat last week. So many questions about how it was made, what the flavours were and if there would be more!

29/06/2023

V E G A N. P R O T E I N. S N A C K S.

Currently munching on one of these as I sit waiting in the airport about to set off on another retreat.
I've arrived extra early (not by choice) had less than 4 hours sleep and my body is telling me to buy alllll of the sugar and processed foods 🙃
BUT I came prepared. Lunch packed, snacks ready. These protein bars are perfect because they taste like a bakewell, are squishy and fudgey like a brownie, have loadsss of texture and are basically all protein!
They've made their way onto two retreats now, getting an upgrade the second time to really become the bakewell babes they were destined to be. They've had amazing feedback both times - fueling Yogi's between meals and satisfying those mid afternoon sugar cravings.
Working on a recipe for you but for now here's a peak at whats inside

NATURAL SWEETENERS
*Banana
*Prunes

PROTEINS
*Oats
*Chia Seeds
*Flax Seeds
*Pumpkin Seeds
*Sunflower Seeds
*Almonds
*Peanut Butter

And some lemon zest & Almond extract for that bakewell flavour

15/06/2023

S U M M E R. D E S S E R T

Poached pears

Gently spiced sticky syrup

Orange Cream

Vanilla Crumble

I always felt poached is one of the least exciting ways to cook anything. Like wheres the sizzle, the colour, the theatre.

But honestly this 💥💥💥💥

The pears are poached in a spiced tea bath and then the poaching liquid is simmered down to a sticky citrusy syrup and generously spooned over the pears when plating.

The cream - an extra protein hit made from silken tofu and given an extra twang from fresh orange zest

The Crumble - also protein packed with lots of seeds and held together with vegan butter and baked until crisp

Perfect summer dessert to make with any glut of fruit you may have laying around.

07/06/2023

F R I T T E R S
I love making veg Fritters like these during the summer.
You start by making a thin batter. I always use gram (chickpea) flour to cut the gluten and add in some extra protein.
Now your veg - i always grate my veg so everything is the same size and has a chance to cook quickly. My favourite combo is Courgette and Carrot.
Season your veg and your batter then tip the veg into the batter and mix well.
Shallow fry little dollops of your mix until golden on both sides.
I usually pair these with a pea, mint & feta dip and lots of fresh peppery rocket leaves.
These are also just as nice eaten cold - so make a day ahead and save for midweek lunchbox snack. Or weekend picnic / hike / travel snacks!

06/05/2023

"It tasted as magical as it looked"

The best feedback message ever! Such a pleasure to make your celebrations special with pretty cakes.

Orange Frosting
Almond Sponge
Painted & Gold Leafed
6" 3 layers

Address

Nottingham

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	12:30pm - 4pm
Saturday	12pm - 4pm

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