There is a lot more to Lulu than her cooking. Yes, Lulu has honed her skills as a chef at Rochelle Canteen, Bocca Di Lupo and St. JOHN, however, she’s also a consultant for change within the food and farming industries, with a specific focus on seasonality, regenerative supply chains and soil to table concepts.
Lulu advocates farming in harmony with nature and supporting a biodiverse landscape; this will create ingredients that taste better, nourish our body and nurture our environment.
As co-founder of the SSAW Collective, Lulu brings like-minded people together to inspire positive ecological change. These honest events celebrate seasonal food and flowers, and meaningful conversations about farming and our environment.
In collaboration with The Land Gardeners, Lulu contributed recipes for the book ‘Soil To Table’ released in March 2022. Her recipes are respectful and gentle advocates of the holistic connection between food and the land.
