Sara is a Nutritional Therapist and Vitality Coach, as well as an experienced cook, she regularly runs cooking workshops at the Acorn and takes the helm in the kitchen when our resident Vegan Chef, Sarah, is not available.

Nutritional Therapy and Vitality Coaching:

What we put into our body is the foundation of our health.  I believe that extends not only to the food we eat, but to everything we put in; be that our thought patterns, the way we deal with stress, how we interact with the world, the exercise we take, the things we do to relax and enjoy life….  I recognise that we are all unique and at different stages of our life’s journey, so what works for one person is not necessarily right for another.

I use John Ogden’s vitality screening tools, to help measure and inform what is going on for you.  This involves taking a range of tests, such as finger prick blood test, urine sample and other non-invasive tests.  Through doing the vitality screening, it takes a lot of the guesswork out of Nutritional Therapy and looks at the whole body as integrated systems working together to create the “whole”.  I have been successful at helping people with a wide range of health issues.  

I have also studied iridology, done Reiki 1 & 2 and a Yoga Foundation Course, I am a keen learner and always curious to discover more.  

My goal is to empower you to take the appropriate steps forward to better health and vitality.

Cooking:

I bring together my understanding of nutrition and my love of food to develop workshops, recipes and meal plans to help you become more informed, inspired and confident in the kitchen.  It is my firm belief that food should be both delicious and nutritious.  

Cooking regularly for a family, or even just oneself, can become monotonous and it can be difficult to find the inspiration and motivation at times.  By working with you on meal plans and recipes, I aim to give you back some inspiration and offer guidance.  This is a bespoke and new service, so please contact me if you want to find out more.  I am also available to cook for private events, retreats and I am happy to undertake individual commissions.

I have always loved food and been a keen cook all my life. I am Cordon Bleu trained and have worked in the kitchen of a Michelin restaurant, mostly on the pastry section.  I have more recently also done some plant based cooking training and retreat cooking training.