My passion for cooking was nurtured in early childhood. I was the little girl who loved to cook…often watching and helping Mum in the kitchen, or sitting for hours flicking through her cookery books.
I have fond memories of good wholesome home-cooking and baking and clearly remember sitting around the kitchen table enjoying family meals using foraged fruits and vegetables grown in our garden.
My culinary knowledge and skills developed over the years as I watched Graham Kerr “The Galloping Gourmet”, Delia Smith, Gary Rhodes, Masterchef, Gordon Ramsey and Marco Pierre White on the television.
In 2008, I made the decision to start my own food business working from my home kitchen in Derbyshire. It was an easy decision when it came to choosing the name as I had often been called "quirky" and I loved to cook.
Over the years, I have established myself as a respected artisan food producer. I am mostly self-taught with some professional training gained at The Manor School of Fine Cuisine, Nottingham.
I continue to hold the same ethos I was taught in childhood. All my products are made from scratch in small batches and cooked in the traditional method using open pans. My recipes have been created using ingredients that are free from artificial colours, flavors and sweeteners. Most of the products are also free from artificial preservatives and allergens and suitable for vegans and vegetarians.
Since October 2019, food production now takes place from the Quirky Cook Kitchen at 48 Station Road, Sandiacre. This move from the home kitchen to new premises has provided me with the space and facilities to host cookery classes, supper clubs and Afternoon Teas...spreading the joy of transforming simple ingredients into something very special.