About
Story..
In 2021, I completed a Bachelor of Nutrition. During the COVID-19 pandemic, my Mother and I decided to create nourishing, wholesome meals for our community in ‘Western Victoria’. In early 2022, we launched 'Freshly Fed' and began selling take-home meals locally.
After a year, I took time off to attend a 5-week cookery course at Ballymaloe Cookery School in Cork, Ireland and soon after gained valuable experience working in the UK food industry. Now, I’m back with new ideas and a refreshed kitchen. My Mother, Evie, will assist when needed. I’m excited for this new chapter and love the hands-on, giving nature of what I do.
Our ingredients
We are committed to using locally sourced, fresh, and high-quality ingredients. By focusing on local and sustainable sourcing, we bring you meals that are not only delicious but also support our community and the environment. We don’t use any additives, preservatives and only good quality oils/butters. Everything is straight from our oven to yours made with love & care.
Experience
Bachelor of Nutrition: Education in Nutrition science.
Ballymaloe Cookery Course: Completed a 5-week course at Ballymaloe Cookery School, Cork, Ireland.
Hospitality experience in Australia.
Farm Shop & Café Experience: Worked in a retail/produce store and made meals for a farm shop in England where I also ran their small café for a few months, gaining hands-on experience in meal preparation.
Hotel Kitchen in Scotland: Assisted a chef and waitressed in a hotel kitchen in country Scotland.
My diverse experiences have really shaped how I cook and choose ingredients. With a strong background in nutrition and hands-on experience in different kitchens, I focus on making meals that are both tasty and nutritionally balanced. Plus, I’m committed to quality and sustainability, ensuring every dish is made with care and respect for the ingredients.
