Founder and editor
She turned vegan in 2015 after learning about animal rights at university. She consequently dedicated her masters degree to the cause. After graduating, she started volunteering at a food waste kitchen and fell in love with cooking.
She trained at Demuth’s in Bath to become a professional vegan chef, armed with all the necessary nutritional knowledge and cooking know-how. From there she worked her way up in kitchens in London and held her own supper clubs, before setting up Edible Ethics as a place to share her own recipes with the world.