Our Team

Mauro is a seasoned Food Scientist with a specialization in food and consumer science, as well as nutrition, from Abertay University. With extensive experience in vegan and gluten-free cuisine, Mauro blends his Italian heritage with a rich understanding of Indian, Middle Eastern, and South Asian culinary traditions, which he studied through local training and travels. Mauro offers consultancy services across various domains, including nutrition-balanced menus, vegan and gluten-free adaptations, new product development and holistic approaches incorporating Ayurveda to create dosha-balanced meals. His expertise is rooted in years of practical experience and academic knowledge, making him a valuable asset for businesses seeking to innovate and refine their culinary offerings. For the past decade, Mauro has been based in London, where he has honed his skills in the food industry through various roles and ventures. He established his own business, providing private chef services for yoga retreats and other events, and offering cooking classes that emphasize the importance of nourishing the body with the right types of food. Mauro's passion for food and dedication to health-conscious cooking drive his consultancy work, enabling clients to achieve balanced, nutritious, and delicious menu solutions. His comprehensive approach ensures that every dish he creates or advises on not only delights the palate but also supports overall well-being.

Alistair is a highly experienced hospitality consultant with over 18 years of industry expertise. With 13 years as a chef in various settings, including fine dining, cafes, and large-scale events, Alistair has a diverse culinary background. Since 2021, he has successfully operated his own vegan restaurant. Alistair's restaurant showcases a diverse menu featuring homemade meat substitutes, whole food-based dishes, and an array of homemade cakes and desserts, with nearly 50% of the menu being gluten-free. His dedication to innovative vegan cuisine has established his restaurant as a local favourite. A passionate vegan for eight years, Alistair is committed to helping others enhance their vegan food offerings. He has collaborated with Chesterfield College culinary students, providing workshops on creating meat substitutes and sharing his extensive knowledge. As a consultant, Alistair leverages his vast experience and passion for vegan cuisine to offer expert guidance on menu development, vegan and gluten-free adaptations, and culinary innovation. His professional insights and practical expertise make him a valuable partner for businesses seeking to excel in the evolving culinary landscape.

Marie-Anne is a highly experienced consultant with a robust background in veterinary science and a decade of expertise as a vegan chef. French-born and residing in Scotland for the past 25 years, she has cultivated a profound understanding of plant-based cuisine and sustainable food practices. Marie-Anne owned and operated a successful vegan restaurant in Edinburgh for five years, where she meticulously designed and refined a diverse menu featuring wholesome dishes and cakes, including gluten-free and raw vegan options. Her innovative approach and dedication to quality earned the restaurant a stellar reputation. Currently, Marie-Anne specializes in manufacturing and retailing batch-crafted cashew and soy-based cheeses and cheesecakes, available in local independent shops, cafes, markets, and vegan fairs. Additionally, she offers on-demand baking and vegan catering services for retreats. Over the past decade, Marie-Anne has led numerous vegan supper clubs, taught plant-based cookery workshops focusing on cheese, baking, and daily cooking, published a cookbook and trained as a raw vegan chef. As a consultant, Marie-Anne brings unparalleled expertise and a passion for vegan cuisine, offering valuable insights and innovative solutions to enhance culinary operations and menu development.

Roberta is a distinguished vegan culinary consultant with over 17 years of expertise in holistic nutrition and innovative recipe development. Renowned for her unique approach to ingredients and bold flavour combinations, she champions a cruelty-free and health-conscious lifestyle. Roberta has been an ethical vegan since the age of 13 and adopted a gluten-free diet at 20 for health reasons. Hailing from Malta, Roberta's career as a Certified Holistic Nutritionist has been marked by her dedication to creating vibrant, texturally diverse dishes. Her recent move to Piedmont, Italy, has allowed her to deepen her connection with nature and further refine her culinary innovations, reflecting her commitment to sustainability and nourishment. Roberta's extensive experience and passion for food have led her to author acclaimed vegan and gluten-free cookbooks, educating others on how to recreate favourite meals without animal products or common allergens like soy and nuts. Her expertise is highlighted by her creation of the first Vegan and Gluten-Free Maltese Traditional “Rabbit” Stew, a dish that garnered national attention and multiple television appearances. As a consultant, Roberta brings unparalleled knowledge and creativity to the table, consistently merging traditional culinary pleasures with contemporary innovations, always with a touch of originality and respect for tradition.

Kofi is a highly experienced plant-based chef with a distinguished career spanning over six years. His culinary expertise is rooted in a profound understanding of local, seasonal, whole-food, and fermented ingredients. Kofi has had the privilege of working alongside Michelin Star chefs at renowned restaurants such as Stem & Glory, Holy Carrot, and Farmacy. Currently, he holds the prestigious position of Head Chef at a leading vegan restaurant in Glasgow, where he oversees a primarily gluten-free menu. For three years, Kofi successfully ran his own vegan patisserie in Northampton, specializing in viennoiseries. This venture allowed his passion and specialization in pastry to flourish, earning him recognition for his innovative and delicious creations. Kofi’s culinary journey began in his family's Caribbean restaurant, which greatly influenced his unique style. His ability to skillfully use spices and exotic ingredients in creative and innovative ways is a testament to his rich heritage and extensive experience. In his current role, Kofi stays at the forefront of modern culinary techniques, trends, and food standards. His passion for plant-based cuisine drives him to continuously refine his skills and expand his knowledge. Kofi began offering consultancy services four years ago and has since been dedicated to collaborating with new clients. His expertise, combined with his enthusiasm for plant-based food, makes him an invaluable asset to our consultancy team.

Lucy draws on her extensive experience and passion for vegan cuisine to provide expert guidance in menu development and vegan and gluten-free adaptations. Her professional insights and hands-on expertise make her an invaluable partner for businesses aiming to be the leaders in the evolving culinary landscape. Lucy is a highly experienced hospitality professional with over a decade of industry expertise. Her passion is inclusive dining, where everyone can choose anything from the menu. Lucy has worked in various settings since 2015, after leaving a successful career in education to retrain as a vegan chef. Starting out as an artisan vegan cheese maker based in the Cotswolds, she went on to host pop up events and workshops, as well as cooking regularly at the award winning cafe The Pod where she co-created intimate and large-scale events, both inside and in the wild, cooking over fire. Lucy has a diverse culinary background. In 2019, she opened her own vegan, gluten free and nut free restaurant and deli, closing due to family commitments following Covid. Through the catering arm of her business, she also catered for the many top chefs attending Chocolate Masterclasses at Barry Callebaut Chocolate Academy. Lucy offers a diverse range of skills, ranging from menu design and dish costings to creating allergy friendly, vegan dining experiences Her dedication to innovative vegan cuisine established her restaurant as a local favourite, for vegans and non vegans alike. Lucy has collaborated with schools and colleges including Activate Learning and The Vegan Chef School, to support culinary students in extending their plant based knowledge and skills. Lucy adamantly rejects the idea that vegan food is bland and boring. She is committed to helping businesses improve their vegan food offerings, not just for vegan diners but for everyone. Lucy has just returned from a 2 year sabbatical in Berlin, where she wrote a series of plant based recipe books. We are excited to have her on board as a thought leader in inclusive eating and allergy friendly dining.

I'm Przemko, a devoted vegan chef with a deep passion for all things plant-based. For the past 9 years, I've been living and loving the vegan lifestyle, and my journey has been filled with vibrant, nourishing, and ethically sourced food. Professionally, I've been fortunate to be part of an incredible team that seasonally revamps their menu, ensuring we always serve fresh and exciting dishes. Running and organizing supper clubs has allowed me to share my culinary creations in a cozy, communal setting and kept the creative juices flowing. On a daily basis, I've helped manage bustling kitchens, ensuring everything runs smoothly and deliciously. In addition to my restaurant experience, I run my own food business specializing in Polish dumplings, bringing a taste of tradition with a vegan twist. Sharing my love for cooking, I've also held culinary classes, guiding others in creating their own plant-based masterpieces. Cooking for me is not merely a profession; it's a vocation. Eating plant-based and gluten free doesn’t mean sacrificing flavor. I believe food tastes different when it is made with care, at every step. Farm to table. I wish to share that elevated experience with as many mouths as possible. From vegans to those dabbling in meatless Mondays, we all deserve to know how to make brilliant food with brilliant ingredients. That’s why I’m here, to guide inspire and create extraordinary dishes with you. As a consultant, I bring a wealth of experience and a fresh perspective to your business. Working with me means: - Innovative Menu Development: Keeping your offerings exciting and seasonally relevant. -Operational Efficiency: Streamlining kitchen operations for smoother day-to-day management. - Event Expertise: Creating and managing unique dining experiences, like supper clubs, to attract and delight customers. Join me in the kitchen, and let's create some magic together.