How I followed my passion for food, people and music to become a Nutritional Therapist.

After 25 wonderful, vibrant years as a freelance classical musician, I found myself at a significant crossroads during the 2020 lockdown. Major music venues across London were sending distress signals in the news that they may never be able to reopen, and many of my colleagues were horribly concerned about the future. Having previously suffered with anxiety over a period of years, I couldn't allow it flood back in; I had two young children to consider.

The stillness of lockdown allowed me the time to reflect deeply. Rather than despair, I had to see this as an opportunity to diversify and leverage my love for food, people, and most importantly, the human connections we create with one another. My time in music had taught me how vital these connections are, whether through performance or rehearsal. Cooking had always been a big part of my life, nurturing not only bodies but also friendships and families. This realisation inspired me to pivot into nutritional therapy, a field that perfectly blended my culinary passions with my desire to support others in their health journeys.

Transforming this idea into reality led me to enroll in the College of Naturopathic Medicine (CNM) in London. The decision came with its own set of challenges (two children, time constraints, paying the course fees), yet the thought of learning something new was so exciting to me. Over three years, I immersed myself in a huge array of topics, from dietary guidelines that support brain health to the detailed workings of the human body.

Through my studies, I gained valuable insights into the connection between food and mental wellbeing. A staggering 1 in 5 adults experience mental health issues each year; as a musician, I observed this firsthand in my peers and myself, particularly during times of stress and anxiety. It became my mission to enhance mental wellness through informed nutrition choices.

During my time at CNM, to my immense relief and joy, the music industry began to recover. I managed to juggle studying with freelancing, with a lot of support from my family and friends. Today, I enjoy a blended career, playing my viola and practising as a nutritional therapist from my home, offering consultations via Zoom or in person.

My focus areas include mental health, sustainable food, and intuitive eating. Helping clients redefine their relationships with their plate in a world often dominated by diet culture is deeply important to me. I advocate for a mindful approach to eating—one that promotes balance, sustainability, and health.

Many clients are astonished to discover how food choices impact not only their bodies but also the environment. A recent study revealed that if every American replaced just one beef meal per week with a plant-based meal, it would be equivalent to removing 7.6 million cars from the road. Striving to blend nutrition with sustainability is a conversation I relish; for me it’s about nurturing ourselves while caring for our planet.