As a blind foodie, the most important aspect of a dish for me is taste. I like flavours that pack a punch: fiery chillies, zesty lime, salty Parmesan and bitter cocoa. I am also fascinated by how the character of an ingredient can change, based on how it is prepared, cooked and combined with other elements.

On this page, you will find links to my food writing. Some topics I have covered recently include multi sensory dining, food history and current/future trends. I am always looking for opportunities to review restaurants and work on new foodie projects.