Course: Side

About Poppy

I’ve been working in professional kitchens for over a decade and love a good spud. Although I’m Michelin trained, I still make mistakes (shout-out to when I poured a pork sauce that my boss had taken two days to make, down the sink because I thought it was old caramel) and have made it my mission to get everyone cooking super tasty, yet simple food. Yes, we all want to avoid messing up, but how can we learn if we don’t make the odd mistake?! So, let’s make mistakes and amazing food together.