LOVE FOOD BLOG

Claire L Dodd

Claire’s inspiration of good food started at a young age.  Her father’s love of growing his own vegetables for the family sowed the seed for her appreciation of good quality food.  She remembers digging up potatoes for Sunday roast and picking super sweet cherry tomatoes, and how much better these tasted from ones brought from the supermarket.

This early start taught Claire about the importance of seasonality where food is concerned.  As a family they had to deal with gluts of organic tomatoes, and cucumbers and creative ways to use them up.  From Napoli sauce, to tomato soup, to tomato chutney.

The emphasis on seasonal food that Claire employs at Seasons, leads to food that is better for you, as their nutrient value is at its highest; food that is good for the environment – local seasonal food uses low food miles (eg. not flying asparagus in from Israel for a winter buffet!); seasonal food is also better value – and perhaps most essentially of all, the food tastes better when it is in season.

Claire began her career in catering at 15, which led to working abroad in the food industry and later a focus on food and health at degree and post graduate level.  Claire has also helped with community food projects promoting healthy eating to disadvantaged children in London – running workshops and making healthy smoothies as alternatives to the junk at the tuck shop at school break times.

Claire’s love for food has led her to travel extensively to five continents – with food being the primary reason for travel, not the museums or the beaches!

With a diverse culinary background of some 20 years, Claire’s enthusiasm for food is infectious.  At home in professional kitchens or at home – double-podding broad beans and shelling fresh peas, she will always pay attention to detail and make sure her food is full of flavour and beautifully presented.

Claire has become more and more concerned with the provenance of the food we eat, influenced from her time volunteering for a food and farming charity.  She believes consumers are becoming more discerning of the quality and history behind their meals.  From the difference in taste an organic egg can make, to the disparity between mass produced and outdoor reared pork – treatment of our food reflects in the quality we get on the plate.  Loyalty to commendable suppliers and respect for animal welfare, Claire endeavors to commit to use the best quality and ethically produced ingredients wherever possible.

At Seasons, Claire brings a love of food coupled with a natural flair, understanding and knowledgeable experience. With this Seasons can install confidence, drive and enthusiasm in its approach to every project. Follow Claire on her journeys with food at her love food blog………Yum