Tess already knew three years ago when she first started her BA in History of Art, at the University of Leeds, that she loved to cook. However her creative experimentation and real passion for food didn’t start until first year when she began her university career in self-catered halls with a bunch of flatmates who had no clue that scrambled eggs did not in fact scramble themselves. So she took it upon herself to start teaching housemates and friends how to make basic meals. Improving their confidence in the kitchen, and learning herself from experience and many mistakes, she discovered how rewarding kitchen creativity could be, even with cheap ingredients. She spent more time in lectures thinking more about how to make delicious concoctions for dinner then about her degree. Much to her tutors disappointment, her appreciation of aesthetics was more focused around food then art.
Tess worked alongside many talented chefs when she spent her summer interning at River Cottage in 2011. Her experience there led her to work with some inspirational chefs. It was this experience that set Tess on her path as a foodie.
She quickly realized that she wanted to create recipes that didn’t require a page full of ingredients to make, yet were still delicious and beautifully presented.
Since then Tess has completed her degree in History of Art and achieved her Certificate in Cuisine from Le Cordon Bleu, London. She is currently working on a number of exciting different projects in London and is chef and host to the monthly Oxford Supper Club.