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I have worked in hospitality, restaurants & food businesses for 20 years. I qualified in Environmental Health & quickly specialised in food 10 years ago. I have advised 1000s of food professionals in several countries, auditing/inspecting restaurants & hotels. The highlights are the 2012 Olympics, Michelin-starred restaurants & some of the world's biggest franchises.

I became vegan in early 2019 & around 6 months later suffered a spontaneous, serious allergic reaction in a hotel on a work trip.

I thought I was dying in the back of an ambulance, worried about leaving my young children motherless or at least having to give up my job & lifestyle. Later that day, at the hospital, the emergency doctor warned me that I may have a severe (deadly) milk allergy & that vegan food is a typical culprit. It's true, the FSA, UK has documented the common contamination of vegan products with milk & egg.

Milk is the most common, most deadly food allergy. It's also a very common food ingredient, often in unexpected places. The vegan claim (including trademarks) has nothing to do with milk allergy-friendliness.

14 stressful & upsetting weeks later we ruled out milk (although I am intolerant). I was already outraged & deep diving into the research, law & practical solutions to this issue. People living with food allergies are being left out, excluded & often treated really badly by the food & hospitality industry.

During the 2020 pandemic lockdown, I decided to share my logic & connect the dots for others by writing my international best seller:

"Inclusive: The New Exclusive. How The Food Service Industry Can Stop Leaving Money On The Table."

I interviewed over 50 industry experts & the surprising yet obvious discovery is that being food inclusive is extremely profitable & it is the ultimate competitive edge. Now as an independent I have permission to consult & coach about food allergies, vegans & profitability beyond the scope of traditional food safety.

Food Inclusivity - What's that?

Include those people normally excluded: People looking for plant-based or vegan, gluten-free or food allergy & intolerance friendly.

As a vegan, with allergies myself, & using my extensive experience in food businesses & law enforcement, I feel compelled, responsible & on a mission to speak & educate about food inclusivity. I want to demonstrate & help create a win-win-win for food businesses - enforcement - people with dietary preferences.

As a friendly, cheerful, solution-focused person, I'm also the ideal coach-sultant, or trainer for any professional or business intimidated by the scary & wildly varying topics of food allergies or vegans. I can explain it to people no matter their background, as I've lived it.