About

Trained Chef – Food Writer – Cookery Teacher

“I believe in stripped back, wholesome, simple cooking. No gimmicks just honest, fresh food made with good quality ingredients, bold flavours and a lot of colour!”

Unlike so many cooks, my interest in cooking developed later, in my teens. Having returned from half a year travelling in India and South East Asia, with a parasite and severe digestive issues. I was restricted in what I could eat that didn’t trigger the symptoms of IBS and noticed early on that healthy eating, with and primarily low FODMAP foods made a vast difference. A change of lifestyle and seeing at first hand the power that wholesome, natural foods can do, was the thing that inspired me to develop my passion and hobby into a more meaningful pursuit by training as a chef in cuisine at Le Cordon Bleu and starting a food blog.

The last two years has been a real journey. Through healthy eating and Integrative treatments from a practitioner called Humphrey Bacchus, I have almost cured what was diagnosed as the most severe form of IBS and am now on the ever winding path to recovery, although I continue to remain sensitive to wheat.

The blog charts part of this journey, experiementing with a mixture of healthy recipes, all with the same aim for speed and ease, making them practical for everyday. There is also a selection of videos under the video tab too, with a real mixture of lighter plates, home comforts and tasty treats for you to enjoy and experiment with. I hope you find them as enjoyable to read and make as I did to write.

Since completing my course in cusine I have spent time learning from the talented chefs in the kitchen at River Cottage, The Ritz, and michelin starred Harwood Arms too.

I now run tailor-made cooking programmes in London, run the food blog and work as a freelance food and travel writer. I have just finished putting the finishing touches to my first cookbook ‘The Naked Diet’ (realised by Quadrille April 2015) and completed my diploma from the Institute of Integrative Nutrition too.

In my time off, you might find me wandering Borough Market, gallery hopping, playing the ukulele or snapping away on my camera.

‘Tess has a passion for food. She understands the importance of good quality, provenance and flavour. She will go far.

 - Gill Meller, Head Chef at River Cottage