About me
Tart Tatin, get in the oven.
My name is Lucy and I am currently a 22 year old recent graduate from the University of St Andrews. My interest in food began from a young age, making 'potions' on my kitchen floor out of the contents of the fridge, and developed into an obsession that has somewhat defined my adult life, as well as my waist size.
In my first year in University I founded a student society, 'The Fine Food and Dining Society' of the University of St Andrews, together with a close friend, which aimed both to entertain and educated students in all things food; eating it, cooking it, even just talking about it. In my role as President of the group I organised countless events, from fine dining dinners to mushroom foraging, and got the opportunity to work with producers, chefs and local business owners from around Scotland, hammering the final nail in the coffin for my devotion to food.
I have also taught weekly cookery classes to groups of students since February 2010. For me, nothing makes you learn faster than teaching others and the past few years have been a whirlwind and a setting-fire-to-the-kitchen/ yeah-I-meant-to-do-that/ course-its-meant-to-look-like-that joy.
I'm not sure quite yet what the future will bring for me, but I do know one thing; that inevitably, undoubtedly and inescapably it will involve food.
In my first year in University I founded a student society, 'The Fine Food and Dining Society' of the University of St Andrews, together with a close friend, which aimed both to entertain and educated students in all things food; eating it, cooking it, even just talking about it. In my role as President of the group I organised countless events, from fine dining dinners to mushroom foraging, and got the opportunity to work with producers, chefs and local business owners from around Scotland, hammering the final nail in the coffin for my devotion to food.
I have also taught weekly cookery classes to groups of students since February 2010. For me, nothing makes you learn faster than teaching others and the past few years have been a whirlwind and a setting-fire-to-the-kitchen/ yeah-I-meant-to-do-that/ course-its-meant-to-look-like-that joy.
I'm not sure quite yet what the future will bring for me, but I do know one thing; that inevitably, undoubtedly and inescapably it will involve food.
