“It's all to do with eating the spectrum of the seasons”
The best teachers are the ones who love what they do and Tess’s classes are a cornucopia of delicious flavours, exciting textures and local knowledge – not to mention lots of laughs. “I show people how to take out all the rubbish and nasties from their diet, but it still feels and tastes indulgent.” The basis of her style lies in creating a new kind of pantry. “I used to have white sugar and now I use date or fig syrup,” she explains. “Those small changes make a huge difference and they are also delicious.” Tess’s raw carrot cake is topped with thick cashew cream and filled with nuts, fruit and carrots. It’s cake, yes, but one that is good for you and incredibly easy to make.
More recently, Tess has turned her talents to creating a set of recipes designed to support midlife health. “Many of my private clients are women coming into midlife who face a unique set of health and wellness issues,” says Tess. “They are experiencing a big journey and wanting to make changes to themselves and their understanding of nutrition.” Many of the ingredients of the Mediterranean diet also support midlife health. “It's all to do with eating the spectrum of the seasons,” she says. Keenly aware that breaking habits is often a fraught undertaking, Tess gently guides her students to simply start enjoying the flavours. “It can be really hard for some people, so just try it for a week and see how you feel. It quickly becomes second nature.”