I have decided to dedicate my mind to sustainable food systems, as this is the clearest route I see to us becoming happier, healthier, more responsible stewards of the land.
Graduating with a First Class degree in Biological Sciences from the University of Exeter gave me skills as a scientist and a critical thinker, this helps me to navigate through information to make ethical decisions.
After graduating I was motivated to develop my horticultural skills and expand my ecological knowledge. I learnt from farms and from homesteads the different ways in which people make their living off the land.
I am currently employed as Deputy Head Chef at Peterley Manor Farm’s Barn Kitchen (formerly the ‘Wild Strawberry Café’).
We specialise in food created using high quality, locally sourced ingredients. Our menu is vege-centric with lots of plant-based dishes and cakes on offer.
I am constantly learning in this kitchen, and given ample space to experiment. I feel proud to be a part of this hard-working team.
Apart from diet, regular and varied exercise is essential to my wellness.
I practice Yoga and Qi-Gong daily to connect to and care for my body.
Contrastingly I am also an extreme sports enthusiast finding joy in rock climbing, skiing and slacklining. Slacklining is a balance sport that requires major concentration, this has helped me tremendously in training a meditative mind and patient perseverance.
I have chosen a pure plant-based diet.
This began as an attempt to reduce my ecological footprint, and out of compassion for all living beings. It has evolved into a personal health choice too as more research points towards it’s health benefits.
Good health is in my blood. My parents are co-founders and managing directors of Uni-Vite Healthcare Ltd, a UK-based premium nutritional supplement company. With this family background I have always been conscious of the importance of optimum nutrition.
The design of their supplements is based upon current science of many sources, but particularly using the research of Dr Paul Clayton, former President of the Forum on Food and Health at the Royal Society of Medicine.
I collaborated with my father Colin Rose in creating recipes to support his recent book “Delay Ageing – Healthy to 100”.