Le Cordon Blue trained chef, food writer and author. Consultant for Fortnum and Mason, Itsu, Grey Goose and Kallo.
I wanted to hone my skills and cooking technique and transition my hobby into a professional skill, so after completing my degree I enrolled to train as a chef in cuisine at Le Cordon Bleu. On my days off, I spent time working in the kitchens at Michelin starred Harwood Arms in Fulham.
Since completing my course in cuisine I have spent time learning from the talented chefs in the kitchen at River Cottage, The Ritz, worked hosting bespoke dinner parties, and taught cooking in tailor made cooking programmes. I also am a certified health coach, with a diploma from the Institute of Integrative Nutrition.
While running tessward.com, I work as a freelance food, lifestyle and travel writer.
My first cookbook ‘The Naked Diet’ celebrates unprocessed ‘naked’ ingredients and simple, stripped back cooking. A riot of delicious dishes that count colours, not calories and measure goodness not grams that restore and nourish your body back to its naked, most healthful state.
Making the change from eating processed to wholesome dishes, cooked from scratch and seeing the difference they make to my health and digestion, was my first step of inspiration towards a more healthful way of eating. Being a lover of all things edible I have never prescribed to restrictive diets. I eat healthily, but in balance. Restricting yourself always of the things you love, only cuts down the food you can eat. I am all about broadening the delicious possibilities.
Being healthy is not a way of life, but a way to make your life better. Crowd in the good and you will naturally eat less of the bad.