How I work...

 Some examples of the work I have done:



  • articulating your story/'about us':

      uniqueness of your business, reason            for being in business

  • content management of your site

  • ongoing story lines on social media 

 Business development:

  • support with pitching/tenders using your food story

  • attending client bids/presentation in person

  • engaging your staff with food story and training them how to articulate it 

  • curating and hosting tasting events, pop-up themed dinners, ethical food workshops  

Corporate social responsibility:

  • shaping up your food mission (‘policy’, ‘pledge’)

  • procurement: working with existing suppliers, sourcing new ingredients

  • bench-marking your current position against your sector/competitors

How do I work with clients:

We either focus on one key target, for example, to re-launch your website with new branding/content within a set time framework


OR work on an on-going basis, eg media engagement over an18 months period


Often I would agree on a combination of both. Important:  I often work closely and alongside your marketing, PR and operations teams

​Why you should trust me?


I have 8 years of experience at the Soil Association growing the commercial reach of Food for Life Served Here ethical accreditation scheme (in 2017 serving over 1.5 million meals in the UK)

I have supported catering businesses like Compass, Harbour and Jones, Baxterstorey and their clients with getting and marketing the scheme

I have set up and run my own food enterprises Produkt and Russian Revels, which have been commissioned by the likes of the V&A, Oxford food symposium and Royal Academy of Arts​ (samples)