Kia Ora, I´m Sarah.  I’ve worked in and alongside cafés, restaurants, and the wider food industry since 1990, and I understand the realities of busy kitchens and changing diner expectations. Over the years, I’ve seen how plant based options are often added as an afterthought, not because they’re unimportant, but because sourcing ingredients and making them work in busy kitchens can be a real challenge, especially in smaller or remote locations.

That challenge became even clearer while sailing the world with my family, where food had to be practical, nourishing, and carefully planned. Working in small high-pressure kitchens at sea shaped my approach: food needs to work operationally, support performance, and still be something people genuinely want to eat.

Since then, I’ve worked with the sailing community, superyacht chefs, and race teams to incorporate more plant-based dishes within tight spaces and real constraints. That same practical mindset now underpins my work with cafés and restaurants, creating plant-based dishes that fit your menu, your kitchen, and your customers without adding complexity.

I’m the author of No Eggs, No Worries, certified in plant-based nutrition through the University of Winchester (UK) and The Vegan Chef School (London), a certified business coach, and a Six Sigma Green Belt, which helps me design menu systems and kitchen processes that are efficient, consistent, and practical for real-world service.