Tuesday, 7 June 2016


Tuesday, 7 June 2016

Last week I hosted a brunch for my girlfriends on our roof terrace. We had waffles, bellinis and (of course) avocado toast! It was so lovely to celebrate my birthday with friends before they all jet off for the summer and it was a great way to enjoy finishing our degrees. I can't wait for the rest of my birthday celebrations with friends and family!

Wednesday, 27 April 2016


Wednesday, 27 April 2016
Sorry for my absence recently, I've been caught up in final year deadline chaos! I thought I'd update you on the ski trip that I went on a few weeks ago in Val D'Isere, France. It was an amazing holiday with champagne, food and fresh powder everyday! As a family, we've always loved skiing and it's one of my favourite times of the year. The chalet we stayed in was incredible and I went on quite the snapchat frenzy! I thought I'd share some photos that I haven't posted on instagram and give you a peak into my trip...

Sunday, 20 March 2016


Sunday, 20 March 2016

Prepare for the ultimate potato recipe! These hasselback new potatoes are one of the yummiest things I have made and I want to share the recipe with you all. Get prepared to feel stuffed because once you start eating you won't be able to stop!


1 Bag of New Potatoes
Olive Oil
5 Rashers of Streaky Bacon
1 Tub of Sour Cream
A Bunch of Parsley


Preheat the oven to 200°c.
Put a good glug of olive oil on a lined baking tray and heat it in the oven.
To slice the new potatoes place them one at a time in the dip of a wooden spoon and gently slice the potato at 2/3mm intervals.
Take the hot oil out of the oven and add the potatoes spooning over the oil to cover them. 
Season the potatoes and bake in the oven for 40 minutes - 1 hour so they're nice and crispy. 

Meanwhile, cut the bacon in to small pieces and fry until crispy.

Once the potatoes are done take them out of the oven and let them briefly cool. 
Add the crispy bacon, a small spoon of sour cream, sprinkle over the chopped parsley and you're good to go! Enjoy!

Thursday, 17 March 2016


Thursday, 17 March 2016
A while ago I made my gorgeous Mum a cake for her birthday which combined my two favourite things: food and flowers. 

I made a floral wreath using oasis, foliage from the garden and some beautiful red roses. After soaking the oasis I just add the foliage piece by piece until it's covered and then add the flowers. I'm by no means a pro but there are loads of tutorials online like this and this

My oasis wreath was the perfect size for a standard cake so I simply popped it on top of my victoria sponge and ta daa! The effect was really dramatic and it's a great way to jazz up a cake without icing. I particularly love it because you can use it as a table decoration after you've eaten the cake so it's like two presents in one! 

This is quite a wintery design but in the summer you could add peonies, pink roses or hydrangeas to make it nice and bright.

Let me know what you think!