Current consultancy work includes Grand Majestic Sichuan restaurant in Hong Kong (2021- ), where I’ve been involved in menu development and staff training since the beginning. From 2006-2016 I worked with the groundbreaking London Sichuanese restaurant Barshu.

Occasional or one-off consultancy has included work for corporate clients such as Marks and Spencer, Williams Sonoma, Two Sisters Food Group, Premier Foods, Sainsbury’s, Story PR, Bakkavor, Sharwoods, Condiment Junkie, Asia Abalone PLC, Haines McGregor, Blond Ideas Group and Sterling Rice Group. This work has involved cooking demonstrations; briefings on specific aspects of Chinese food and food culture; speaking at conferences; advice on PR and corporate communications; staff training and development; arranging and leading culinary trips to China; product development; and tastings.

I absolutely love trying to inspire clients and their guests with the infinite possibilities of Chinese food!