My journey into nutritional therapy began in my 20s, when I was struggling with bloating, tiredness and unexplained aches and pains. At the recommendation of a colleague, I went to see a nutritional therapist who suggested that I might be lactose intolerant and possibly have an issue with candida. I decided to remove dairy and yeast products from my diet for three months, and to my surprise, my symptoms completely disappeared. I gradually reintroduced some dairy and yeast products, but I still know that milk and cream don't agree with me. A few years later, after having my second child, my interest in nutrition became even more personal. He was a very sickly baby, so I took him to see the same nutritional therapist, who suggested that he may also be lactose intolerant. We changed his milk to a soya-based formula and the difference was incredible – he began to thrive. These experiences opened my eyes to just how powerful nutrition can be and sparked a passion that stayed with me for many years. In 2018, I decided to follow that passion and retrain as a nutritional therapist, turning something that had helped me and my family into a career helping others understand the connection between food, health and how they feel.

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I qualified in 2021, having studied at the College of Naturopathic Medicine in London for three years.  I undertook 200 hours of clinical training during this period and I regularly attend continuing professional development (CPD) seminars and training programmes.