Kelly Stretton

Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared.Since returning home to the UK, she has spent time in some of the best kitchens and with the most influential chefs, including The River Cottage, who are leading the way for sustainable, seasonal and organic produce. She loves to use seasonality, local produce with international techniques and flavours.

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