As the chef, I manage the daily running of the kitchen. I plan the menu each day, giving the guests three options for lunch and dinner, taking into account any special dietary requirements. Establishing healthy eating habits is associated with improving mental health, and so we put fresh, nourishing and high-quality food at the foundation of our guests’ care.

We only use natural sugars in our recipes, incorporating unsweetened jams, bananas, dates, mangoes, sultanas and fresh fruit into our homemade desserts. Our ethos is to use local suppliers, sourcing our ingredients within a radius of 30 miles, and my latest project was to clear an area of overgrown land to create a seasonal vegetable garden.

It’s always nice when a guest pokes their head around the kitchen door to tell us they’ve had a great meal. To be able to inspire people to love food once again and even incorporate simple recipes into their recovery is very rewarding. I enjoy working within the calm environment of the clinic and to “do what I love”.