Author: Steph Boote

Stephanie Boote began working professionally in food 8 years ago, mentored initially by pan-Balkan chef Jon Gionleka of Peckham Bazaar. And moved on to develop menus for Wild Caperin Brixton, briefly baking alongside Franco Manca co-founder Bridget Hugo. Meanwhile, Steph started SBC and over time in London and a stint in Paris, found herself specialising in catering weddings, as well as smaller private events, cooking at family homes. Steph also is a food stylist on the side for interesting projects and cook books, as well as film. Previous collaborations have been with: Another Escape Magazine, Yoga Brunch Club for their first Bristol based dinner, and The Evens Foundations for their Conflict Matters speakers.

Back in April, at our self-care event at the Forge in Bristol, the 3 course brunch was cooked by the brilliant, Steph Boote.  Nutritious, soulful food that made our hearts sing with every mouthful. Perfect food after of morning of yoga and meditation.

Steph has kindly shared her recipe for the main course, a raw asparagus, broad bean, pea and soft herbs with goats curd and pistachio dukkah.  A salad and then some.  Over to Steph for the intro: