A recipe has no soul.  You, as the cook, must bring soul to the recipe.
— Thomas Keller

As one of the Fox Browne Creative food and beverage curators, I develop food concepts, menus and guest experiences in the beautiful lodges and hotels we design.

As someone that grew up on a farm in England, I became aware, at an early age for the need to love and nurture living animals and plants. This instilled in me an appreciation for fresh produce, as I understood the toil food production required and experienced the delight of harvesting the fruits of my own labour. Food is precious, and I loathe waste.

My love of adventure and travel has taken me on overland safaris to Namibia, Botswana, Zimbabwe, Malawi and South Africa working in some of the remote places. I was the Assistant Head Chef at Vergelegen Wine Estate and at andBeyond Phinda Forest Lodge. I was the opening chef for Makalalai Game Reserve, where we pioneered Pan-African cuisine. Other roles that I have played include the Executive Head Chef at both Ulusaba Sabi Sands Executive Head Chef and Tswalu Kalahari Reserve and the Lodge Manager & Hospitality Manager at Relais & Chateaux Bushmans Kloof.

Ove the years, I have catered for Heads of State, dignitaries and high profile guests. I have worked in varied positions in the industry including Hospitality Manager, Executive Head Chef, Administration & Retail, Human Resources and Training HITB NQ Assessor in Food Preparation & Service.

With a BTEC Diploma in Hotel Management & Institutional Operations from the UK, I have worked in restaurants under Michelin Star Chefs, at Pinewood Film Studios Buckinghamshire and as a Private Chef to Roald Dahl.

I have co-authored 3 cookbooks: The Roald Dahl Cook Book published Viking 1991, Revolting Recipes published Johnathon Cape 1994, and The African Kitchen published Conran Octopus 1999.