About

I have worked as an associate lecturer for 4 years now, teaching primarily at the Buxton campus on the Culinary arts and management course.

Teaching responsibilities

Lecturer in professional skills and processes within the culinary arts and management degree course.

Professional interests

I have worked within professional kitchens for over 20 years and now run my own public house, restaurant and creamery in addition to lecturing at the University of Derby. I am particularly passionate about producing artisan foods and do so on a regular basis within my own business; brewing beer, and making cheese and breads.

Research interests

• Artisan foods
• Food science
• Sustainability within the food production industry

Membership of professional bodies

• Member of Craft Guild of Chefs

Qualifications

• BA Hons Culinary Arts and Hospitality Management
• PGCertHE (in progress)

Experience in industry

Over 20 years working in professional kitchens both in Sardinia and the UK. Holding the position of head chef for 11 years and one year in a  5-star, 2-rosette hotel and restaurant. 

I have run my own public house for the past 13 years, and in that time, have introduced an on-site brewery which now supplies cask and bottled beer to selected retailers. 

Having a passion for artisan food and supporting our farming industry, I have also developed a cheese-making branch of the business working closely with a local dairy farmer to produce a unique blue cheese. My work with cheese development has also given me opportunities to work with other producers in a consultancy role.

International experience

Having started my culinary career in my native home, Sardinia, I have experience of working in busy seasonal restaurants working with local produce and processes.

Additional interests and activities

In my spare time I enjoy shooting (local game), playing Launeddas (Sardinian pipes) and bee-keeping.