Joey first trained at the Ballymaloe Cookery School, and later at Westminster Kingsway College; she has worked as a chef for ten years both in London restaurants and in private homes in the UK and abroad. Ballymaloe’s setting on an organic, biodynamic farm, with a very tangible field-to-table reality, has had the greatest influence on Joey’s cooking, and she seeks out the best regional produce wherever she goes, particularly in Berkshire where she spends much time working as a private chef and tending to the estate’s kitchen garden. Her food is seasonal and vegcentric, and incorporates plenty of cultured foods; Joey believes that the complexity of flavour which fermented foods present is the key to good vegcentric cooking.
Joey was part of the final 12 of BBC’s Masterchef the Professionals in 2015. Following Masterchef Joey launched Hare on the Hill, a vegcentric supper club in London, where menus are directly inspired by weekly trips to the farmers’ market at Herne Hill; in 2016 Hare on the Hill was shortlisted for a Young British Foodie Award for its work with vegetables.
Joey lives and works in Brixton, running pop-ups and events, and writes recipes for Great British Chefs and brands including Tabasco, Plenish Cleanse, and Sharpham Park, as well as her blog, Food with Time. She is an ambassador for Daylesford Organic, and hosts ‘Daylesford Discusses’, a monthly panel evening where experts explore topics within food, farming and sustainability.