Welcome to la petite cuisine bio (the 'little organic kitchen').

 

My name is Sam and I am the creator behind the name and the chef in the kitchen of 'la petite cuisine bio'.

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I started my career in food and nutrition in 2011 when I began writing my book "Nourish & Flourish". Published in 2013, it is a nutritional recipe book (and app) which explores the health benefits of many of our everyday ingredients in a simple and accessible way. 

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Whilst living in southern France, I started to follow my passion professionally. During this time I catered privately for residential health retreats, private parties and cycling holidays. My professional restaurant experience begin at 'Le Mouton Noir', an inspirational, artisan and organic restaurant in Issirac. Since December 2016 I have been working as a chef with 'Instock' in The Netherlands. Focusing on the environmental impact of our food I have expanded my knowledge to encompass the principles of fermentation, preserving techniques and other food waste saving practises.

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I strongly believe in following the seasonal growing calendar, and where possible, sourcing my quality ingredients locally.

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My passion for cooking and the ingredients I use flow naturally into the colourful and enticing food that I create.

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Private catering

Photos