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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.

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