Le Cordon Blue trained chef, food writer and author. Consultant for Fortnum and Mason, Itsu, Grey Goose and Kallo.
I have a passion to revive healthy cooking and help reduce food waste with simple seasonal dishes, stripped back to a few ingredients.
My first cookbook ‘The Naked Diet’ celebrates unprocessed ‘naked’ ingredients and this method of stripped back cooking with a riot of delicious dishes that count colours to nourish body and tastebuds.
While running tessward.com, I work as a consultant, freelance food, lifestyle and travel writer.
I have worked at River Cottage, The Ritz, hosted VIP dinners, catered for Alice Temperley, Mulberry and large media 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.