Meet Kat. Since joining our team in 2022, her deft touch with pared-down flavours and ingenious cooking tips has continued to amaze us.
Kat started cooking at Leiths School of Food and Wine, initially thinking she’d go straight into recipe development. But once she got a taste of life in a professional kitchen, she was hooked by London’s vibrant food scene. From the confidently unfussy Italian cooking at Trullo, to becoming Head Chef of Koya, she’s gathered a wealth of experience along the way. Now, she’s bringing all that knowledge and passion to our test kitchen.
“Spaghetti with tomato sauce. Super simple and super delicious. You can dial it up or down, depending on how much time you have. But you simply can’t beat it”
“Probably a microplane. It’s very hard to finely grate cheese or zest a lemon without one. Actually, maybe a small serrated knife. It’s hard to choose…”
“Lemon, anchovies and garlic. They seem to make it into every recipe.”
“Definitely beekeeping. I tend to 8 hives on a farm just outside Lewes in East Sussex. As a chef, I’ve always been interested in how dependent our food chain is on these little pollinators. And when I inherited some beekeeping equipment a few years back, I had to put it to use. ”
“There’s quite a simple cucumber and lamb’s lettuce salad I’ve made, many times from Simple. But also the prawn and tomato stew from Falastin is just delicious.”
“Easy…salt!”
