Emma has been surrounded by food for as long as she can remember. Growing up in a family of bakers and a fish and chip shop with a 50-cover restaurant, she spent her early years immersed in the pace and practicality of real food businesses. Her first step beyond the family trade was into a high-end silver-service hotel in her hometown. A short attempt to move into retail confirmed what she already knew: hospitality and food development were where she belonged.
One of her first development roles involved creating nutritionally balanced meals for children’s menus. The combination of creativity and responsibility sparked a strong interest in nutrition and how it shapes better food. This led her to gain a Level 4 RSPH qualification in Sports and Life Cycle Nutrition, covering dietary needs from early life through to older age. Since then, she has built a career across hospitality, manufacturing, and B2B foodservice, always led by the belief that good food should be flavour-forward, practical, and genuinely useful for chefs.
Her interest in plant-based and vegetarian ingredients grew from both personal values and professional experience. She has always championed food that supports wellbeing. Plant-based ingredients offer a combination of creativity, sustainability, and nutritional strength that aligns with her approach.
Emma has worked with a wide range of well-known brands across foodservice, including Wetherspoons, Prezzo, and MexiCo, covering both operational and development responsibilities. She also led product development projects for a manufacturer supplying Starbucks, which gave her valuable experience of working to the high standards required by global brands.
Emma is particularly interested in global influences on plant-based eating, especially the rise of Korean flavours across UK menus. She is also closely following the growth of the wellness-led food space. High-protein plant ingredients, nutrient-dense products, and options that support gut health and recovery are evolving quickly. She sees significant opportunity in helping chefs bring together strong flavour, great texture, and nutritional relevance in dishes that feel modern and satisfying.
Emma has received several industry awards throughout her product development career, including MIDAS, PAPAs, and the SAMMIES, and has been featured in food and hospitality publications.
"Lead with flavour and texture first. Get that right, then use protein, fibre, and nutrition to build relevance and value on the menu. The most successful dishes are the ones that balance creativity with real purpose."
James is one half of our fantastic Chef duo which also includes Dan Blucert our Development Chef.
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