How did you start your journey?
I started Jump To The Beet in 2017 as a plant-based Mexican street food & private dining company. We run supper clubs, pop ups and work the festival scene (Vegstock, Greenwich Yoga and Vegan Festival). Everything we create is fresh, colourful and vibrant with an emphasis on healthy recipes that both meat eaters and vegans will love.
Where is your cuisine inspired from?
I fell in love with Mexican food after running supper clubs around London with a Mexican friend (Dos Corazones). He was so passionate and proud of his home cooking and grandma’s recipes spending hours showing me how to cook traditional Mexican dishes. Mexican cooking is vibrant and exciting, with a huge range of earthy chillies and herbs. Nothing beats an afternoon in the kitchen toasting chillies, and grinding salsas to perfection. Since I started running supper clubs in 2014 I’ve been experimenting endlessly with plant-based versions of Mexican cuisine and Jump To The beet was born; a private dining and street food company that's 100% plant powered.
Music Consultant | Auracle Sound | 2014 - Now
Designing in-store music playlists for restaurants, bars and shops UK wide.
Diploma | Vegan Culinary School | 2017
Attended two week's intensive training at Palma's Vegan Culinary School.
What is your Cancellation Policy?
Flexible - Full refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
No description provided.
How far can you travel?