Clare is a London-based chef and fermentation expert. She worked for 15 years on the features desk of a national newspaper, before following her passion for food and retraining as a chef.
Clare now divides her time between cooking, teaching, writing and recipe development. She has a particular interest in researching the transformative power of fermentation and puts on supper club events and teaches workshops, sharing her passion for the “four Ks” - krauts, kimchis, kefir and kombucha - which she loves for their deliciousness as well as their contribution to good physical and mental health.
