Tess' first book 'The Naked Diet' has recently been published by Quadrille and has been very well received, including a nomination for the 2015 British Book Design and Production Awards. The book focuses on healthy, produce led cooking. Her dishes champion interesting and unique cooking with dishes such as spiced lamb meatballs with cardamom rhubarb sauce, mackerel in ponzu sauce and mango and cucumber soba noodle salad with black sesame. Having developed a substantial online presence and media following, she is one of the recognised foodies leading the march towards healthy food becoming mainstream.Born in Oxford, Tess balanced university with summer jobs at River Cottage, Axminster. Working in the kitchens of the restaurant and prestigious cookery schools headquarters alongside Gill Meller and TV chef and personality Hugh Fearnley Whittingstall. Setting her sights high, Tess then went on to study at the world renowned Le Cordon Bleu cookery school in London. Upon completing her training, she went on to secure further experience at some of the top restaurants in London including Michelin starred gastropub, The Harwood Arms as well as The Ritz.Consultancy has taken her to work for the likes of Fortnum and Mason, Grey Goose and Itsu, working over product creation, branding and menu development. Her degree in History of Art has also taken her into the literary side, working as a food journalist for Grazia magazine and as a weekly columnist from 2013-2014.Tess is also currently working on a number of exciting TV and online projects and has begun setting wheels into motion for her own restaurant in London, she is looking likely to a site secure for late 2016.