Nutritionist, medical herbalist & fermentologist
Grounded in science, lived experience and genuine passion
Health affects lives. It is an individual, familial, community, societal and planetary issue. It shapes not only how we feel and function as individuals, but how we show up for the people around us and for the wider world we inhabit. We evolved alongside the plants and microbes in our environment, and our health is bound up with theirs. Pursuing individual health in isolation is ultimately self-defeating.
I'm a nutritionist, medical herbalist and fermentologist. I draw on all three in my clinical work, research and teaching, giving my work a depth grounded in science, lived experience and genuine passion, delivered with my inimitable sense of humour.
Clinical work
You're the specialist in you. I bring nutritional, herbal and microbial expertise, curiosity, and years of clinical and lived experience. Together, we focus on the key pillars of health; food, sleep, stress, exercise and joy. The goal is lasting health benefits through impactful and sustainable change. Sustainable behaviour change can persist for the rest of your life, increasing health and health span. And when your health improves, those around you benefit too.
Fermentation research
Fermentation is central to my life, professionally and personally. It's the focus of my PhD research with the University of Surrey, TEAGASC and the World Institute of Kimchi, which centres on fermentceutical®. This is a term I coined and trademarked for dried lacto-fermented foods, an area I have been researching for over seven years. My first paper was published open access in Applied Food Research (2025); a second is in progress alongside product development.
Knowledge sharing
I love sharing what I know about nutrition, herbs, microbes and fermentation. My approach is evidence-based, and shaped by my experience as a practitioner and mother of four. I bring plenty of enthusiasm and humour to my work: scientific presentations, nutrition training, hands-on workshops, and writing here and on Substack. I'm also working on a book, and I'm proud to serve as a global kimchi ambassador for the World Institute of Kimchi; championing the benefits of fermented foods and drinks worldwide.
Join the World Ferment Day movement
Founded in 2025, World Ferment Day (1 February) is a global celebration of ferments and fermentation across countries and cultures. Its key aim is less theory, more practice - more people consuming more ferments. It is a joyful, inclusive initiative that brings people together around ferments that taste delicious, support health and connect us to the natural world and to each other. New to fermenting? Sign the ferment pledge and try one. Experienced? Host a WFD event. Our ambassador programme brings together fermenters worldwide to spread the fizz in their own regions; fermentation is, after all, a collaboration between humans and microbes.
Substack - Choosing our reality
If health information feels more overwhelming than helpful, my Substack is for you. No ads, no fads, just honest, evidence-based insight into how food, herbs and microbes shape how we feel, think and live. The aim? Finding ways to make real, lasting change that benefits health without ruining our natural world. Free and paid options available, with regular posts, recipes and event updates. Come find me there.
Follow my journey
