Tess Ward

Chef

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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, which reaches over 60,000 monthly viewers. Dubbed a ‘rising star’ by seasoned chef Mark Hix and the CEO of Fortnum and Mason, Ewan Ventors, 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, Alice Temperley and Mulberry.

Tess’s debut 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.

A certified health coach, Tess trained at the Institute for Integrative Health and this has influenced the emphasis in The Naked Diet, which celebrates natural, unprocessed food. The book advocates simple, stripped back cooking that focuses on ‘naked’, nutritious and delicious ingredients. “The aim should always be to be count colours, not calories,” says Tess. “A colourful plate is vital in achieving wholesome food that nourishes the body and mind.”

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 and Nespresso, and devising her next book.