Le Cordon Bleu trained Tess Ward, is the author of The Naked Diet, a food consultant, travel and lifestyle writer and she has a successful food and lifestyle blog, tessward.net. Tess cut her teeth working in the kitchens of Harwood Arms, River Cottage and The Ritz London. She is also a Supper Club aficionado, having run a whole host of dinners for brands such as, Chloé, Alice Temperley, Sweaty Betty and Mulberry.
Tess’s cookbook, The Naked Diet, encompasses her healthy food ethos and a balanced and sensible attitude towards food. Published by Quadrille, the book was well received and received a nomination for the 2015 British Book Design and Production Awards. It has also been translated into over 10 languages. The focus is on healthy, produce-led cooking, championing interesting and unique dishes, such as spiced lamb meatballs with cardamom rhubarb sauce, mackerel in ponzu sauce and mango and cucumber soba noodle salad with black sesame. Her knowledge of how the right nutrition boosts overall health and happiness allows her to create recipes that not only optimise digestion, but that ping on the taste buds.
As a food consultant and travel and lifestyle writer, Tess has run projects with brands including Fortnum and Mason, Itsu, Grey Goose, Sainsbury’s, Panasonic, Naturya Superfoods and Kallo. She has developed a substantial online presence and media following, and is one of the recognised foodies leading the march towards making healthy food mainstream. Her on-going projects include curating and hosting dinners, consulting, brand collaborations including Monica Vinader, Michael Kors, Karen Millen, Sweaty Betty, Dolce & Gabbana and Nespresso, and working as a spokesperson for Fair-trade.