How would I describe the last year working with the Cardiologists Kitchen? A fascinating journey in more ways than one.
It all began when I was asked to put together a menu for the Cardiologist’s Kitchen workshop held at Neston Farm Shop and Kitchen. We served slow braised beef with butternut squash. This can be good for the heart? As to a lot of people, this was news to me. It began a journey and learning experience for me as to what creates well balanced and delicious meals. It made me think about my uncle, who has had heart surgery. How would he eat in his recovery?
At the same time, I found my passion for road running. I was learning more and more about the nutrition involved to run better. To do this I didn’t want to compromise on flavour, and using the work of the Cardiologist’s Kitchen as a base, I have worked very hard to achieve this.
I now race at home and abroad whenever I can, and I continue to learn the importance of balanced nutrition. I look forward to working further with the Cardiologist Kitchen and I’m trying to inspire more people to learn the lessons I have, and to enjoy the process by eating great food.