Sorrel’s Kitchen passionately believes in wholesomeness over perfection
In food that nourishes the soul (not just the Instagram feed),
in ingredients that tell stories of seasons and soil,
in foraging for wild treasures over perfect plating,
in recipes that invite people to gather around the table,
in cooking that connects us to place, to land, to home.
I’ve always been passionate about eating well. Some of my earliest food memories are of sitting on the kitchen counter, talking to my mother and watching her cook. She always transformed simple ingredients into the most wholesome and tantalising meals. My mum prioritised health and nutrition, choosing organic where possible. She passed all those passions onto me, and I started experimenting with flavours and how to make dishes my own. I now cook in that same kitchen, carrying those early lessons with me — that creativity can transform even the simplest ingredients, and that food is always a space to make your own.
I went on to train as a chef and spent six years working in professional kitchens. I also did stages in some of London’s most prestigious kitchens, including Roganic with Simon Rogan, Pollen Street Social with Jason Atherton, NOPI with Yotam Ottolenghi, and Tredwells with Marcus Wareing. At Tredwells, I worked under head chef Chantelle Nicholson, whose focus on sustainable zero-waste cooking deeply resonated with me. It was there that I realised food could be both creative and responsible — an approach that has shaped my cooking ever since.
Cooking with a conscience
From land to table
Travel, for me, is always food-focused. I’m forever seeking out flavours, traditions, and dishes that inspire me. Most of my journeys have taken me across Southeast Asia, where I fell in love with the vibrant food culture from bustling street markets to hidden family-run kitchens.
Wherever I travel, I make a point of tracking down a local cooking class. It’s my way of deeply connecting to a place through its culinary traditions and approach.
I’ll try almost anything once, from Cambodian barbequed rat or tarantula to Filipino chicken intestine skewers. For me, the act of trying is essential. And even though Many of them I don’t need to repeat but each experience adds a new layer to how I cook, create, and understand food.
A wilder way of eating
While my classical training gave me a solid foundation, I found myself craving more creativity and freedom in the kitchen. That’s what led me back to the seasons, to foraging, and to the simple abundance of nature’s store cupboard.
For me, the most flavourful food often comes from the humblest of places — wild herbs, homegrown vegetables, or ingredients gathered at their peak. I also love working with exceptional produce from local growers and small-scale producers who care deeply about quality and flavour.
Through my recipes, I hope to inspire others to slow down, reconnect with their food, and rediscover the joy of eating with the seasons.
Let’s work together
I collaborate with brands that share my commitment to quality, provenance, and sustainable food practices.
If you're looking for seasonal recipe development, authentic food photography, or content that genuinely reflects your values, I'd love to discuss how we can work together.
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I’ve found a real joy in sharing my food discoveries on my Substack newsletter. It’s a space to explore food beyond the kitchen, from ingredients and foraging to restaurant reviews and travel. My aim is to take you on a journey through food experiences, weaving in tips on zero waste, foraging, and growing along the way.