Blueberry and Cacao Vegan Tart

For the base:

  • a selection of nuts/seeds
  • cocoa nibs
  • desiccated or flaked coconuts
  • figs/and/or dates / and /or apricots
  • coconut oil

For the top:

  • dates/figs
  • cocoa powder
  • tahini
  • water or vegan milk
  • blueberries
  • coconut oil

To decorate:

  • blueberries
  • chopped nuts/seeds
  • flaked/desiccated coconut

With a mission to nourish, heal and rejuvenate, Natasha has 25 years experience and was Michelin trained in her early days. She wants to share her knowledge and wisdom combined with spiritual eating habits to the world.

Based at Moulton and offering a community farm, and eco therapy for the less advantaged and vulnerable. With nearly an acre of land, Natasha loves to harvest, prepare, cook and serve in the shortest amount of time, therefore offering the most nutrients and flavour in the dishes she creates.

Natasha also works closely in the community, offering breakfast to the local night shelter, cooking afternoons at the Hope Centre for their service users, runs courses eating healthy on a budget and one to one sessions for those who require more confidence in the kitchen. Visit the Farm and experience delicious plant based food or develop your cooking preparation skills.

My Story

As long as I remember all I ever wanted to do is create passion, texture, colour and taste on a plate, to see peoples delight as they experienced their first mouthfuls of heaven on a plate. It all started around the age of 10 with a small chocolate business supplying local catering businesses with sweet delights.

Went on to be trained with Michelin chef in my early days, qualified in Cambridge and had the honour to serve Steve Hawkins, Lady Di, Daley Thompson while working in Trinity College and various other hospitality arenas around the country.

Become a restaurant proprietor at the age of 28, where we served local communities homecooked traditional menus, private parties and outside catering on a large scale, including VIP tent on race days in Newmarket for thousands of guests a day, throwing my world into living, breathing every moment around food, hospitality and work driven.

I took a change in direction around 2003 and became Senior manager of a seafood bar at Stansted airport for Caviar House and Prunier - the market leader worldwide for its unique selection process and the high quality of its caviar, serving thousands of people, kilos of caviar and popping hundreds of champagne corks a day. During this period, I trained at Ecole Hoteliere Lausanne in Switzerland - widely renowned as the best hotel management school in the world, this grow my passion in customer focus and direction.

I left the hospitality sector for a while and focused my direction else where in life, but the passion and desire to help others, and feed my sweet tooth has drawn me back to the kitchen, so The Loving Chef, offering TLC for your Soul was born.