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.
Packing 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 that of Cape Town.
We said good-bye to the UK and embarked on a four-month European trip of food discovery before we 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.
Packing 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 that of Cape Town.
We said good-bye to the UK and we embarked on a four-month European trip of food discovery before we 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.
Packing 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 that of Cape Town.
We said good-bye to the UK and we embarked on a four-month European trip of food discovery before we set foot onto South African shores.
Our epic roadtrip started on 3 September 2016 . . . #food #explore #experience
Over 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 while building the most amazing food memories with my family. It really doesn’t get better than that.
Home
We arrived in December and while settling into our new life in Cape Town I started working on Adré’s Kitchen, which was born during our tour of Europe. I saw a gap in the market and intended to fill it – bringing wholesome handmade food into the kitchens of busy people. I intended on putting my signature on healthy, convenient and “free from” food.
Home
We arrived in December and while settling into our new life in Cape Town I started working on Adré’s Kitchen, which was born during our tour of Europe. I saw a gap in the market and intended to fill it – bringing wholesome handmade food into the kitchens of busy people. I intended on putting my signature on healthy, convenient and “free from” food.
Home
We arrived in December and while settling into our new life in Cape Town I started working on Adré’s Kitchen, which was born during our tour of Europe. I saw a gap in the market and intended to fill it – bringing wholesome handmade food into the kitchens of busy people. I intended on putting my signature on healthy, convenient and “free from” food.
Handmade ready meals
As I received my first Harvest of Hope vegetable delivery I also signed up my first Adré’s Kitchen 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. I 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 I also signed up my first Adré’s Kitchen 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. I 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 I also signed up my first Adré’s Kitchen 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. I 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 also been a reflection of how I eat and cook at home. It felt right that the next step would be to move towards expanding our range to include more plant-based offerings which just happens to be vegan.
With Nsona as my right hand woman, we grew the business. We changed our menu to include more plant-based food although it was already mostly vegan, we launched our updated brand in July 2017 and moved into our own cooking studio in Salt River shortly after. We became even more natural, 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!
We got more clients, more busy, cooked more meals and grew Adre’s Kitchen’s offering even more during 2018.
Long table and 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 and 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 and 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
Our small all-women kitchen team of four cooked 6000 meals and delivered 500 plates of food.
Despite feeling pressure we never cut corners and always delivered on our promise. Adré’s Kitchen became synonymous with fresh, organic, seasonal, local, preservative free, handmade food.
Wild Organics
Our ready-made meals and our soups and stews soon became a local favourite at Wild Organics. 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
Our small all-women kitchen team of four cooked 6000 meals and delivered 500 plates of food.
Despite feeling pressure we never cut corners and always delivered on our promise. Adré’s Kitchen became synonymous with fresh, organic, seasonal, local, preservative free, handmade food.
Wild Organics
Our ready-made meals and our soups and stews soon became a local favourite at Wild Organics. 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
Our small all-women kitchen team of four cooked 6000 meals and delivered 500 plates of food.
Despite feeling pressure we never cut corners and always delivered on our promise. Adré’s Kitchen became synonymous with fresh, organic, seasonal, local, preservative free, handmade food.
Wild Organics
Our ready-made meals and our soups and stews soon became a local favourite at Wild Organics. 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
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 their lives.
This is the beginning of Adré’s Kitchen’s new journey – I’m going into my happy place – the home kitchen. My focus remains on wholesome and seasonal wholefoods and with my help showing my clients a more natural way to buy, cook and eat food.
This can be the start of your journey with natural food.
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.
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 a responsibility towards ourselves and our society to consider what we buy and who we buy it from.
Kitchen cleanse
Considering your schedule, your family and your food preferences, a well organised kitchen, having the right tools and a well stocked pantry will take the anxiety out of preparing healthy and balanced meals.
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