Millie Pike
I am a vegetarian natural chef who offers seasonal, nutritious, healthy, balanced meals that nourish your body, mind and soul for individuals, families & companies. My interest in food started when I first became vegetarian and I discovered which foods I should eat to fuel my body with to feel my best self. I qualified at the College of Naturopathic Medicine in Kings Cross in 2022 and completed a 3 month internship at Ottolenghi in Spitalfields in Summer 2022. Since then I have cooked for many vegetarian events, supplied weekly deliveries and freezer foods, arranged Yoga supper clubs, brunches, corporate lunches & breakfasts, and cooked on and hosted retreats. I am based in London but also cook in West Sussex & Cornwall and I travel a lot.
I am a vegetarian natural chef who offers seasonal, nutritious, healthy, balanced meals that nourish your body, mind and soul for individuals, families & companies. My interest in food started when I first became vegetarian and I discovered which foods I should eat to fuel my body with to feel my best self. I qualified at the College of Naturopathic Medicine in Kings Cross in 2022 and completed a 3 month internship at Ottolenghi in Spitalfields in Summer 2022. Since then I have cooked for many vegetarian events, supplied weekly deliveries and freezer foods, arranged Yoga supper clubs, brunches, corporate lunches & breakfasts, and cooked on and hosted retreats. I am based in London but also cook in West Sussex & Cornwall and I travel a lot.
I am a vegetarian natural chef who offers seasonal, nutritious, healthy, balanced meals that nourish your body, mind and soul for individuals, families & companies. My interest in food started when I first became vegetarian and I discovered which foods I should eat to fuel my body with to feel my best self. I qualified at the College of Naturopathic Medicine in Kings Cross in 2022 and completed a 3 month internship at Ottolenghi in Spitalfields in Summer 2022. Since then I have cooked for many vegetarian events, supplied weekly deliveries and freezer foods, arranged Yoga supper clubs, brunches, corporate lunches & breakfasts, and cooked on and hosted retreats. I am based in London but also cook in West Sussex & Cornwall and I travel a lot.
