Recipe & Menu Development
As a trained chef and nutritionist, I design menus that are:
Gut-friendly
Nutritionally balanced
Suitable for large-scale catering or therapeutic settings
Rooted in local and regenerative sourcing
Sample Seasonal Community Menu
Starter:
- Roasted carrot, ginger & red lentil soup
- Fermented beetroot & herb salad
Main:
- Lancashire-grown vegetable & butterbean stew
- Pearl barley & garden herb pilaf
- Seasonal leaf salad with pumpkin seed dressing
Dessert:
- Baked apples with oat crumble & live yoghurt
Menu development projects priced according to scope.
You don’t need another diet.
You need a nervous system and microbiome that work together.