Steph Clubb
Following a highly successful career in senior sales & marketing within Food, Water and Pharmaceutical Sciences, Steph decided it was time to follow her true passion. She has always had a specific interest in general cookery, breadmaking and pastry which has led her to organise, run and tutor at several the UK’s leading cookery schools including Perrys’ Field to Fork.
Stephs food science background enables her to work freelance in food and recipe development, manufacturing and also the retail market. She is one of the in-house Home Economists for a European wide Gluten Free manufacturers and she also works closely with leading food photographers as a home economist and food stylist for their blue-chip clients. Her latest project involves delivering online virtual cookery lessons for the Duke of Edinburgh Scheme to help young people develop important life skills. Steph is always learning and loves to master new skills that she can then pass onto others.
One thing for certain – she is almost always found in the kitchen covered in lots of flour!