HeyJareda plateful
Musings on food from a young female chef who always has her plateful.
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- Sep 23, 2026
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What Makes Nigella SO Iconic? (opens the original)
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Jamie, Gordon, Raymond, Anthony, Marco - who? In an industry shaped by men, it’s Nigella who needs no last name.Nigella. Just like Madonna and Beyoncé - one word and I know exactly who it is you’re talking about. Other than perhaps Prince or Elvis, I can’t think of many men - regardless of the industry - who have the same level of gravitas as to be recognisable by their first name only.But what is it about Nigella that makes her quite so iconic?Much to my dismay - and my own personal shame - my
Postcards from Greece - Week 4/4 (opens the original)
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After having gloated to you all in week two about how I had ‘re-found my creativity’ in the kitchen, this week, I’d like to take it all back.Although my clients have assured me that they are more than happy for me to repeat any of the meals I’ve already made, I can’t allow myself to do that; it’s now become a challenge between me and myself to not cook the same thing for them twice. The caveat to this being the nannies, who I have had to serve pesto pasta on more than one occas
Postcards from Greece - Week 3/4 (opens the original)
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If you haven’t read weeks one and two, be sure to catch up first then come back here!This week was HOT. 37C minimum everyday and the heat was the stifling kind that turns your skin clammy the moment you step outside. As a result, I kept the food light where possible, bought extra mini magnums to restock the freezer, and figured out I could squeeze in an afternoon dip in the sea whilst my clients ate their
Postcards from Greece - Week 2/4 (opens the original)
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Before you read this post, if you haven’t read week one, go back and read that here.In my second week cooking in Greece, I have: nailed down a morning routine (alarm at 6:30am, 30 minutes of pilates, a swim in the sea, shower, change, and in the kitchen for 8am), been recognised by the supermarket staff who now say hello to me, driven down a one-way road, tried a new supermarket (I didn’t prefer it), felt my creativity coming back to life (I’ve even started drawing again) and, as a result, cook
Postcards From Greece - Week 1/4 (opens the original)
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If you read my previous substack, you may know that I’m spending the whole of August in Greece cooking for a British family who are on their holiday here. The first week has gone by very quickly; finding a good routine, figuring out who likes what for breakfast, determining which oven is best, fixing a broken dishwasher, and locating the best shops have kept me very busy on top of cooking lunch and dinner most days.The kitchen in the villa
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