Georgia Cadoret
Have me to dinner (I'll do the cooking).
I firmly believe in cooking with nature and feeding back into the local economy, and thus strive to work with the highest quality, organic and seasonal produce from local farms, suppliers, and small businesses.
I cater intimate private suppers and lunches for those who wish to experience Cornwall's best seasonal ingredients. Inspired and led by nature.
I am always looking for opportunities to build networks to increase the interdependence of sustainable food enterprises for increased visibility and impact.
I possess 9 years of experience in the hospitality industry, with four years working with Philleigh Way Cookery School. This is where I evolved from home cook to a professional. I had loads of fun, and cooked for weddings, feasts and festivals, dished out street food, and served private professional events and holistic wellbeing retreats.
On a mission to learn more about eating with the seasons, I spent 6 months in British Columbia, where I worked with renowned holistic chef, Tom Kral, and cooked for retreats and the community from a market garden farm at a yoga centre.
These days I work privately with clients for events and dinners, and advocate for businesses who hold high quality, organic produce at the centre of their work.
I am always looking for opportunities to build networks to promote the interdependence of sustainable food enterprises for increased visibility and impact.
Food is not just about taste - it is about storytelling.
... Culture, history, and storytelling, I should say. But that doesn't have the same ring to it.
Connecting food with stories and folklore is what I'm all about, so if you'd like to know a little about me and where I'm from, please take your coffee and hear my tale for a few moments.
Much of my childhood was spent in Hong Kong, where the norm was to see buffalo plodding along the roads, and play beach frisbee for school PE. I acquired a taste for chilli squid at the age of seven, and lusted over the smell of coal-roasted chestnuts on street trollies pushed along by 80-year-old po pos (that's 'grandmas' in Cantonese). I moved full-time back to the UK when I was 17.
At a point when I was lost for direction, I returned to Hong Kong to become an English teacher, and started writing for Hong Kong's only food magazine. I was sent to myriad old, new, trendy, and traditional restaurants in the city to eat for free and then write about them... I thought I had died and gone to heaven. It was what I would call my first-career-love, akin to one's formative romances at school; bounding in head-first with no inhibitions or any clue what you're really doing. This job was puppy love.
A year later, I moved back to the UK, where I now call Cornwall home. Although my writing was leading me to work on some exciting projects with wellness blogs, interviews with experts, and online copy, I found myself constantly drawn back to the kitchen. Hospitality had been my side-hustle and means of additional income since I was fifteen, but always front of house, pulling pints, or washing dishes. I wanted to cook.
Beginning my professional cooking career with Philleigh Way Cookery School, I have since catered weddings, feast nights, private suppers, parties, corporate dinners, festivals and street food across Cornwall and the UK.
Whilst working in the kitchen at Nancarrow Farm, I learnt a lot in a short space of time, but, being impatient, I wanted creative control, and craved more intimacy with those I was cooking for.
I've since gone my own way to produce events and creative projects that explore what I think is important in the natural world, in food, cooking and the way that we eat. I wish to connect people, and to connect them to the food they're eating.