My Anthropology degree introduced me to Carl Jung, and his ideas have continually developed my vocation.  A passion for working with, and understanding people drew me into pastoral education where I taught Drama with neurodiverse teenagers.  I finally entered psychotherapy training at Brighton University in my early 40s.  In the same term, I also began teaching cooking in the community.  The synchrony of these two classrooms inspired 'Kitchen Therapy', using food as a natural, though innovative therapeutic pathway.  Our relationship with food offers a portal to the inner world, full of refreshing potential.  With food we can explore our childhood experience and relationships in a medium which is both intimately personal and reassuringly human.  

As a therapist I use a range of knowledge and experience gained from lifelong interests in psychology, philosophy, science, literature, art and how they combine.  Sessions from my private garden studio are organised around a traditional framework for talk therapy (I even have a couch for clients to lie on in as much safety and comfort as possible).  There is a kitchen space here, where clients are able to cook or just use the ideas food generates to explore feelings and memories.

As an experienced, engaged and creative practitioner, I enjoy exploring the intuitive direction of each session, within the framework of well informed psychotherapeutic theory. Stepping into the various realms of people's experience as they face Life's challenges, I find curiosity,  compassion and the power of honest, confidential connection, guide my practice. Jung's notion of alchemy, whereby we become the change we seek, each of us holding the seeds of our healing potential, is key to my personal and professional, talking and culinary practice.