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Meg Viney Bell

Meg grew up with seasonal, organic food. Her father had a terraced vegetable garden and grew a multitude of vegetables, kept chooks and had rotating compost bins. Her mother, the flower gardener, would forget the Sunday roast. So, at age 9, with the encouragement of family, she started to cook.

As a young adult Meg did a 6 week course with a French chef, which paved the way for experimentation and a wonderful sense of play.

During the time Meg lived in America, she was asked to teach people about herbs and using fresh seasonal foods in their cooking, and her relationship with food was again broadened.

Now Meg has a few cookbooks under her belt and continues to enjoy food as art and play.