Kelly’s passion for good quality, natural and delicious food stems from her own health journey – one plagued with inflammatory joint issues. She found that she was able to transform how she felt simply through changing the way she ate – no more processed foods, cutting down on gluten and refined sugars and focussing on the best quality ingredients and experimenting with different herbs and spices to make food delicious and nutritious.
She has undertaken various courses over the last few years in her quest to learn more at Leith’s School of Food and Wine, the College of Naturopathic Medicine and the Institute of Optimum Nutrition where she has studied the principles of nutrition, cooking for health, recipe writing, food styling, food photography and food blogging.
Kelly recently qualified as a Natural Chef at The College of Naturopathic Medicine. She is now consulting with private clients, teaching aspiring corporate and family cooks, and preparing bepsoke flavoursome and nutritious meals and fridge fills for a range of dietary and health requirements.