Real Nourishment, Built Commercially

My work sits at the point where nutritional science meets the realities of running a food business. When people are managing high-pressure environments, food is no longer just fuel - it is the baseline of their physical and mental resilience. That principle underpins everything I build.

I qualified as a Certified Health Coach to understand how to optimise health from the inside out. In doing so, I saw how profoundly the modern, convenience-driven food landscape was failing the people relying on it, and I decided to do something about it.

Building Better Food at Scale

Understanding the science of holistic nutrition was one thing; making it accessible at scale was another entirely. I saw a massive gap in the commercial market for truly transparent, nutrition-led food that didn't compromise on taste, quality, or convenience.

This realisation led me to co-found two distinct, purpose-led food businesses:

• Pow Food: A B Corp-certified corporate catering company delivering premium, sustainable, and functional nutrition to high-performing workplaces.

• NUUDA: An award-winning direct-to-consumer brand providing nutritionist-designed ready meals and plans for busy, health-conscious individuals.

Through building these companies, I learned how to bridge the gap between wellness philosophies and the harsh realities of commercial kitchen operations, food cost margins, and supply chain scaling.

Bringing Functional F&B to Hospitality

Today, I use my dual expertise as a founder and a health coach to consult for boutique hotels, luxury retreats, and corporate spaces. I help forward-thinking hospitality brands develop commercially viable, health-focused F&B menus that meet the demands of the modern consumer while protecting kitchen profitability.

To bring even deeper clinical rigour to my consulting, my food brands, and my future 1:1 practice, I am currently completing my advanced studies in Nutritional Therapy at CNM. I also hold a Business Sustainability Management qualification from the University of Cambridge.

I believe that when food is sourced responsibly, formulated thoughtfully, and executed commercially, it has the power to change how we live, work, and perform