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Tess is part of the new wave of food vloggers making a huge impact on the way we eat through both her online channels and via her social media. Dubbed a rising star by the likes of chef Mark Hix and Ewan Ventors (CEO of Fortnum and Mason) her YouTube channel includes recipes like sea food spaghetti (43k views) and collaborations with Niomi Smart (189k views), The Food Busker (25k views) and regular appearances on River Cottage on Food Tube.  Tess frequently consults for major brands and has recently collaborated with the likes of Grey Goose and Fortnum and Mason. She blogs on her website which regularly gets 100,000 hits per month.


After completing a degree in History of Art, Tess trained as a chef at Le Cordon Bleu.  Since graduating in 2012 she has worked at a diverse range of restaurants from River Cottage to The Ritz and the Michelin starred gastropub The Harwood Arms.  She is also a certified health coach with a diploma from the Institute of Integrative Nutrition, the only school that explores more than 100 dietary theories.


Her goal is to help people uncover a new way of eating for the better by using simple, good ingredients in their natural, unprocessed form and she’s a huge advocate for following an anti-waste lifestyle.  This led her to write her first cookbook called ‘The Naked Diet’ celebrating ‘naked’ ingredients which was published in 2015.

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