Palm Greens, Hornbeam’s current Test Kitchen, will be running three vegan, seasonal Supper Clubs in March to show off their amazing internationally-inspired cuisine…
Big flavours, made from organic, locally-sourced veg,
Kali has worked as a freelance chef for more than ten years, travelling the world for work and pleasure. She’s always been a lover of food and conscious of the treatment of animals and well being of the earth.
Fascinated by the way food works with your body Kali trained at the Natural Gourmet Institute in New York, a school specialising in vegetarian health supportive cooking, this is where her style of cooking began to develop. Building relationships with local growers such as Growing Communities has encouraged Kali’s enthusiasm and belief in the need to be more in touch with where our food comes from and the impact the food system has on our environment and local community.