Our Team

When I was growing up, my family had a small plot of land where we used to grow food using natural methods. My Mum was an excellent cook and I took inspiration from her playfulness with ingredients – she loved to invent new dishes. This is where I learned to love feeding people.
When I came into hospitality and saw where ingredients were coming from – fine beans from Kenya when you can grow them here – and how chemicals and pesticides are used to maximise profit, I lost heart for it and started looking for a place where there was more care for the ingredients than profit. So here I am! Our “Soil to Gut” food philosophy means we put ingredients first. I love being on the land picking, smelling, tasting and connecting with the ingredients. Here, my dishes are created from the heart. The love I put into our food is like an expression of love for our guests.