MY LIFE IN FOOD

Natural eating has been a life-long affair, yet my actual journey only started when I made a career move from law to being a chef.

My food journey officially starts

In 2015 I graduated from chef school in London. This was the year that I embarked on a lifetime dream, changing into chef’s whites and starting my full-time career in food.

I never looked back and I’m loving every moment.

We also decided to pack up our London life

Having lived and worked in London for 15 years, the King family decided to swap the city life of London for a new life in Cape Town.

We said good-bye to the UK, but first we embarked on a four-month European trip of food discovery before we would set foot onto South African shores.

My food journey officially starts

In 2015 I graduated from chef school in London. This was the year that I embarked on a lifetime dream, changing into chef’s whites and starting my full-time career in food.

I never looked back and I’m loving every moment.

We also decided to pack up our London life

Having lived and worked in London for 15 years, the King family decided to swap the city life of London for a new life in Cape Town.

We said good-bye to the UK, but first we embarked on a four-month European trip of food discovery before we would set foot onto South African shores.

My food journey officially starts

In 2015 I graduated from chef school in London. This was the year that I embarked on a lifetime dream, changing into chef’s whites and starting my full-time career in food.

I never looked back and I’m loving every moment.

We also decided to pack up our London life

Having lived and worked in London for 15 years, the King family decided to swap the city life of London for a new life in Cape Town.

We said good-bye to the UK, but first we embarked on a four-month European trip of food discovery before we would set foot onto South African shores.

Our epic road-trip started on 3 September 2016 . . . #food #explore #experience

Over the next 4 months I connected with local producers, country cooks and restaurant chefs across Europe. I embarked on a once in a lifetime food experience of harvesting, foraging, pressing olive oil, tasting, cooking and eating my way through Europe whilst building the most amazing food memories with my family. It really doesn’t get better than that.

Home

We arrived in Cape Town in December.

While settling into our new house and new life I started working on Adré’s Kitchen, which was born during the preceding months while touring Europe: bringing my wholesome handmade food into the kitchens of busy people. There was a gap in the market for healthy convenience and “free from” food and I intended to fill it!

Home

We arrived in Cape Town in December.

While settling into our new house and new life I started working on Adré’s Kitchen, which was born during the preceding months while touring Europe: bringing my wholesome handmade food into the kitchens of busy people. There was a gap in the market for healthy convenience and “free from” food and I intended to fill it!

Home

We arrived in Cape Town in December.

While settling into our new house and new life I started working on Adré’s Kitchen, which was born during the preceding months while touring Europe: bringing my wholesome handmade food into the kitchens of busy people. There was a gap in the market for healthy convenience and “free from” food and I intended to fill it!

Handmade ready meals

As I received my first Harvest of Hope vegetable delivery and I also signed up my first Adré’s Kitchen’s clients, preparing natural handmade ready to eat meals.

I supported small local producers, focusing on seasonal ingredients and soon I was delivering meals, soups and salads to lots of busy foodies.

It started small

I was getting really busy and by June I employed Nsona from Scalabrini charity and trained her to become my sous chef. Shortly after Ntombi and Gina followed to deliver on the fast growing demand for my food.

Adré’s Kitchen naturally turned the corner into a business that needed a more focused approached. . . and so our next chapter started.

Handmade ready meals

As I received my first Harvest of Hope vegetable delivery and I also signed up my first Adré’s Kitchen’s clients, preparing natural handmade ready to eat meals.

I supported small local producers, focusing on seasonal ingredients and soon I was delivering meals, soups and salads to lots of busy foodies.

It started small

I was getting really busy and by June I employed Nsona from Scalabrini charity and trained her to become my sous chef. Shortly after Ntombi and Gina followed to deliver on the fast growing demand for my food.

Adré’s Kitchen naturally turned the corner into a business that needed a more focused approached. . . and so our next chapter started.

Handmade ready meals

As I received my first Harvest of Hope vegetable delivery and I also signed up my first Adré’s Kitchen’s clients, preparing natural handmade ready to eat meals.

I supported small local producers, focusing on seasonal ingredients and soon I was delivering meals, soups and salads to lots of busy foodies.

It started small

I was getting really busy and by June I employed Nsona from Scalabrini charity and trained her to become my sous chef. Shortly after Ntombi and Gina followed to deliver on the fast growing demand for my food.

Adré’s Kitchen naturally turned the corner into a business that needed a more focused approached. . . and so our next chapter started.

Vegan by default.. . . #100% plant-based

Moving towards a more plant-based diet has always felt natural to me given my love for seasonal and organic produce. Adre’s Kitchen has always been a reflection of how I eat and cook at home and it felt like the right time to move towards expanding our range to include more plant=based offerings which just happened to be vegan.

We changed our menu and launched our updated brand in July 2017 which was mostly vegan and moved into our own cooking studio in Salt River shortly after.
With Nsona as my right hand woman, we grew the business and updated our brand. We became more natural and more plant-based. Our vegan offering grew and our homemade, freshly pressed almond milk became a bestseller. I delivered plant milk all over Cape Town – like a proper old-school milk lady!

More clients meant being more busy, cooking more meals and growing our offering in 2018.

Long Table & Supper Club

We also hosted many foodie events in our beautiful new space. We were lucky enough to have the Mayor of Cape Town and journalists from Australia’s Gourmet Taveller (my favourite food publication) sit down for dinner.

Our Supper club evenings celebrated local farmers and produce by sourcing food within a 100km radius from Salt River! I loved hosting our vegan and 100% organic long table events.

Long Table & Supper Club

We also hosted many foodie events in our beautiful new space. We were lucky enough to have the Mayor of Cape Town and journalists from Australia’s Gourmet Taveller (my favourite food publication) sit down for dinner.

Our Supper club evenings celebrated local farmers and produce by sourcing food within a 100km radius from Salt River! I loved hosting our vegan and 100% organic long table events.

Long Table & Supper Club

We also hosted many foodie events in our beautiful new space. We were lucky enough to have the Mayor of Cape Town and journalists from Australia’s Gourmet Taveller (my favourite food publication) sit down for dinner.

Our Supper club evenings celebrated local farmers and produce by sourcing food within a 100km radius from Salt River! I loved hosting our vegan and 100% organic long table events.

A full-on business

The year kicked off with our January weekly detox packages selling out in a day. As our online and in store presence grew, we were feeding more people in Cape Town than ever before and our kitchen was busy!

We delivered weekly orders, daily office lunches and then some to two online companies, one deli, one coffee shop and two monthly food clubs.

6000 meals

and 500 plates of food were delivered by our small all-women kitchen team of four.

Despite feeling pressure to deliver we never cut corners and always delivered on our promise. Adré’s kitchen became synonymous with fresh, organic, seasonal, local, preservative free hand made food.

During this busy year we were approached by a food start-up with huge potential.

Wild Organics

launched our ready-made meals and our soups and stews soon became the local favourite. We could not keep up!

Stepping out

2019 was filled with new opportunities and more growth. In May we were approached by a food start-up with amazing potential and I saw it as a massive opportunity for the team to start something new, but without me.

Staying in the cooking studio in Salt River, my three chefs moved on and joined My Lunchbuddy focusing on lunch-box and children’s meals.

A full-on business

The year kicked off with our January weekly detox packages selling out in a day. As our online and in store presence grew, we were feeding more people in Cape Town than ever before and our kitchen was busy!

We delivered weekly orders, daily office lunches and then some to two online companies, one deli, one coffee shop and two monthly food clubs.

6000 meals

and 500 plates of food were delivered by our small all-women kitchen team of four.

Despite feeling pressure to deliver we never cut corners and always delivered on our promise. Adré’s kitchen became synonymous with fresh, organic, seasonal, local, preservative free hand made food.

During this busy year we were approached by a food start-up with huge potential.

Wild Organics

launched our ready-made meals and our soups and stews soon became the local favourite. We could not keep up!

Stepping out

2019 was filled with new opportunities and more growth. In May we were approached by a food start-up with amazing potential and I saw it as a massive opportunity for the team to start something new, but without me.

Staying in the cooking studio in Salt River, my three chefs moved on and joined My Lunchbuddy focusing on lunch-box and children’s meals.

A full-on business

The year kicked off with our January weekly detox packages selling out in a day. As our online and in store presence grew, we were feeding more people in Cape Town than ever before and our kitchen was busy!

We delivered weekly orders, daily office lunches and then some to two online companies, one deli, one coffee shop and two monthly food clubs.

6000 meals

and 500 plates of food were delivered by our small all-women kitchen team of four.

Despite feeling pressure to deliver we never cut corners and always delivered on our promise. Adré’s kitchen became synonymous with fresh, organic, seasonal, local, preservative free hand made food.

During this busy year we were approached by a food start-up with huge potential.

Wild Organics

launched our ready-made meals and our soups and stews soon became the local favourite. We could not keep up!

Stepping out

2019 was filled with new opportunities and more growth. In May we were approached by a food start-up with amazing potential and I saw it as a massive opportunity for the team to start something new, but without me.

Staying in the cooking studio in Salt River, my three chefs moved on and joined My Lunchbuddy focusing on lunch-box and children’s meals.

For the love of natural food

Moving on, following my true passion, the time for a change feels natural to me. I successfully started a new business and a new career in a new city.
I made valuable contacts and nurtured new relationships. I’m now taking my passion and knowledge of cooking into the homes of my clients believing that learning to cook from scratch will change your life.

This is the beginning of Adré’s Kitchen’s new journey – it’s going into my happy place – the home kitchen. My focus remains on wholesome and seasonal wholefoods and with my help I would love to show you a more natural way to buy, cook and eat food. This is the start of your journey with natural food.

Adres-Kitchen-Veggie-Market

Fall in love with vegetables

It’s not about a trendy label or following a celebrity diet. It’s about the benefits of eating seasonal and plant based food.

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Ethical sourcing

Organic and ethically sourced food is affordable and available, we just need to know where to look. But more importantly, I believe we have responsiblity towards
ourselves and our society to consider what we buy and who we buy it from.

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Kitchen cleanse

A well organised kitchen, having the right tools and a well stocked pantry will make it take the anxiety out of preparing healthy and balanced meals considering your schedule, your family and your food preference.

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Made from scratch

I truly believe that cooking from scratch – sourcing, cleaning and preparing your raw, fresh produce should be a life skill and a way of life. By learning some basic cooking skills you will get better in the kitchen, spend less money on stuff you don’t need, you will eat better and you will feel better.

Contact us to find out about upcoming workshops and cooking classes