Co-founder, The Foraging Fox, on food waste, chickens and hunting for truffles
What was your first job? A paper round.
What’s been your worst job interview? Sat on a prosthetic egg-shaped stool and asked what my star sign was - I got the job but didn’t last long!
What was the first music single you bought? Close to Me - The Cure.
How do you describe your job to your mates? My third child!
What is the most rewarding part of your job? Food means so much more than just what’s on your plate, it brings people together. I love it when people share their meal ideas with us.
What is the least rewarding part? They are often the most important, so it’s all relative.
What is your motto in life? Work hard, be kind, be thankful and try not to take anything personally.
If you were allowed one dream perk, what would it be? Walking to work!
Do you have any phobias? I’m not a huge fan of large crowds.
If you could change one thing in grocery, what would it be? Food waste! My parents’ generation grew up on food rationing so I grew up with the ethos that you don’t waste food. That’s how the whole concept of The Foraging Fox was born - out of a glut of homegrown apples and beetroots. I made a ketchup with my kids with the surplus as a project to teach them how to cook.
What luxury would you have on a desert island? Could I keep chickens?
What animal most reflects your personality? A fox - resourceful and adaptable when I need to be.
What’s your favourite film? The Lives of Others - for a quiet drama it is absolutely gripping and incredibly moving.
What has been the most embarrassing moment in your life? Being pitted against a spaniel, an electronic nose and a man dressed in a smock with a large sow, hunting for truffles on local TV with Jeni Barnett when I was 12. What I was doing there is another story!
Which celebrity would you most like to work with and why? David Attenborough - he makes everything sound extraordinary.
What would your death row meal be? I would have to have something I’d grown from the garden. Perhaps a really ripe fig from our fig tree, served with blue cheese and toasted walnuts. And fluffy black truffle scrambled eggs.