Kate is an exceptional chef whose culinary journey began at the one Michelin starred Morston Hall in Norfolk. Her impeccable attention to detail shone through and having honed her skills, she moved onto Marcus Wareing’s renowned restaurant in London.
Her love for food and desire to explore new horizons then led her to Scandinavia where she worked in some of the region's most famous restaurants. In Copenhagen, she joined the team at the two Michelin-starred Restaurant AOC. Her hard work earned her the role of Head Chef, making her the youngest female head chef of a two Michelin-starred restaurant in the world—a milestone that still makes her incredibly proud.
Kate moved to Sweden to become a Sous Chef at the three Michelin-starred Restaurant Frantzén. The kitchen was intense and challenging, but it provided invaluable experience and growth for her skills and knowledge. After the pandemic, she returned back to the UK and took on the role of Senior Development Chef for Gordon Ramsay, which allowed her to continue her culinary passion.
Kate’s exceptional talent stood out when she made headlines competing on the BBC2 show Great British Menu, where she became the first female to win the main course category in the show's 19-year history. Kate is now a regular guest chef on ITV’s James Martin’s Saturday Morning. Kate has featured as a guest on many podcasts including The Recipe with Theo Randall and The Go-To Food Pod, clips of which went viral across social media. Kate now hosts ‘The Go-To Weekend Podcast’ where she interviews and cooks with incredible culinary talent.
Currently, Kate is busy creating and designing her incredible food for caterings and events at venues such as The Ned London, Soho Farmhouse, Pavillion and Taste of London as well as working with brands such as Six Nations Rugby, Jaguar, Land Rover, Jarlsberg Cheese, Muller, GQ, Rolex and Seedlip. Kate has been an ambassador for Big Green Egg and was the Resident Chef for Spirit of Christmas 2025 at Olympia London. Kate continues to flex her culinary muscles, cooking private dinners and at branded events all over the world, exploring different cuisines and loving the opportunity to broaden her culinary knowledge even further.
