Gemma, pictured above, is a passionate vegan, committed to zero waste, often giving her time and expertise to feeding and supporting the homeless. Gemma is generously donating her time, expertise and recipes for this event which means that all proceeds will come to CLEFT. 

This is the third event in our online masterclass series. Even if you are not vegan yourself, it is a wonderful opportunity to hone your cooking skills and learn to cook something a bit different this Christmas. Ticket price: £20.00. This is for all abilities and the recipes have been carefully selected so that they are accessible to everyone. You will be able to ask Gemma questions about what she is demonstrating and we welcome interaction from the participants. 

Menu

Vegan Paté with sourdough and chutney

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Stuffed butternut squash with garlic and thyme roast potatoes, 

maple and orange roast carrots, Christmas sprouts and red wine gravy

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Chocolate orange and cranberry brownie

 

About Gemma 

Gemma, age 30, was born in Bolton, Lancashire as a twin to her sister Jessica, and has lived in Cambridge for the last 14 years.  

Gemma's food journey began in Manchester as kitchen manager in a café/ bar on the renowned multicultural and diverse Canal Street.  On moving to Cambridge to live with family, she prepared traditional British food in a local pub before she was headhunted and trained in fine dine cuisine at the 'Crown and Punchbowl Restaurant' in Horningsea, Cambridge.  It was here that she first got involved with event catering at the famous Tattersalls Horse Sale Meetings. 

Gemma then worked as a chef de partie at ‘Pint Shop’, Cambridge before developing the menu for a brand new 'Bread and Meat Cafe' in Cambridge town centre. She then became Sous Chef at the famous ‘Fitzbillies’ restaurant, Cambridge. 

She became head chef of Stem and Glory in Cambridge overseeing both the cafe and restaurant sites of their fully vegan kitchens and menus.  It was during this time that Gemma was nominated for 'Best New Cambridgeshire Chef 2018, eventually awarded runner up and featured in the 'Cambridge Cookbook revisited' and ‘plantbased’ magazine. She soon returned to the thrill of event catering for world wide music festivals and concerts as a vegan chef.  She cooked for Sir Paul McCartney and Jon Bon Jovi as well as Janet Jackson whilst they toured Europe and South America.  

Below are some of Gemma's creations. The first photo on the left is what was served at a Paul McCartney concert:

              

 

During the Covid crisis, Gemma has continued to work as chef for a Cambridge based homeless charity 'Wintercomfort' where her passion for helping others shines.  She is currently head chef at a brand-new cafe and restaurant in Cambridge 'Thrive, Plant Based', having developed a fantastic vegan menu that had to be recently modified to as a vegan take away during the Covid crisis.