I've been cooking since I was seven, standing next to my mum in the kitchen and learning to take care of others . That never really stopped.

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These days it shows up in two places: on retreats, where I feed people beautiful plant-based food and take the whole food side off a host's plate — and in coaching, where I'm qualified through the Royal Society for Public Health (RSPH) to help people build resilience across all areas of health and wellbeing.

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Different settings, same thing underneath: I like looking after people properly.