I have had a great passion for freshly prepared food since I was a child and have been cooking since I was 8 years old. I come from a heritage of African, French , English and Indian so have always been surrounded by amazing food, hand prepared. This has also honed my palate to the correct use if herbs and spices to flavour and enhance dishes.
I love to share my love through cooking.
I have been a freelance food journalist for the past 14 years and wrote a food critique for a magazine whilst living in Sydney Australia and I have never looked back. My journalism has brought me in contact with some of the worlds best known chefs and the best of the worlds unknown chefs, including our amazing hidden talent here in Brighton and Hove. This taken me on some amazing taste adventures.
I would describe my food as simple with a delicious twist but I also like my food to incorporate several layers and balances of flavour.
I strive to use local producers and outlets where possible and choose my ingredients sustainable and responsibly.
The products from Charlie's Kitchen are aimed at being easy to heat and easy to eat as well as being enjoyable when eaten cold.
My food is my idea of British street food taking into account all the wonderful cultures and ingredients that we have incorporated into our daily food. I just add my delicious twist.
Typical products range from fish cakes made from locally caught whiting with chilli and Japanese spice or red Sussex Thai chicken cakes and simply to die for vegan burnt orange ice-cream!
I strongly believe in community and am always available to help mentor and will be running demo's at Foodshed on a regular basis.
so please keep and eye out on the Foodshed calendar of events.