Plant-based that works. For your guests. For your business.
I help hospitality brands turn plant-based food into a real advantage, practical, profitable, and loved by vegans and non-vegans alike.
Menu Development
I help you design dishes that don’t feel like an ‘alternative’, but like the obvious choice. Menus that work for your kitchen, fit your costs, and appeal to everyone.
Strategy & Positioning
I define how plant-based fits into your brand, your menu and your target audience so you stand out, attract the right guests, and build something that makes sense commercially.
Team & Guest Experience
Training and practical tools so your team feels confident and your guests feel welcome, from the first question on the menu to the last bite.
Where hospitality meets plant-based
I’m a vegan hospitality consultant and digital marketing professional, helping restaurants, hotels and food businesses create plant-based dishes that guests genuinely love and teams feel confident serving.
Through my consultancy, Plant Based Advantage, I support forward-thinking hospitality businesses with practical, profitable solutions, from menu evaluation and recipe development to sourcing, staff training and launch support.
I am currently completing the international Vegan Hospitality Consultant Training Program led by Meredith Marin, where I’m trained in the High Impact Hospitality Consulting Method, covering menu strategy, recipe development, product sourcing, team training and implementation.
With a background in event management and digital marketing, I combine guest experience, strategy and hands-on execution to create changes that realistically fit how kitchens and teams already operate.
My focus is on inclusive menus where plant-based options receive the same quality and care as every other dish, helping businesses understanding the plant-based advantages, strengthen sustainability goals and build long-term guest loyalty.
I’m based in Watford and work with hospitality businesses across England on plant-based menu development, vegan menu consulting, staff training, and improving vegan options, always tailored to real kitchens, real teams and real budgets.
