Chef Nour Maurice

I am a professional chef with over 10 years of experience, specialising in plant-based cuisine that combines culinary artistry with a deep understanding of nutrition. I trained at Le Cordon Bleu London and earned a degree in Human Nutrition from the University of Westminster, which has shaped my approach to food. My career has taken me through diverse roles, from working at the two-rosette Indian restaurant The Chili Pickle in Brighton to being a pastry chef in renowned London kitchens and an artisan baker. Now, I focus on private catering for retreats and supper clubs, creating dishes that prioritise organic, seasonal, and local ingredients, often incorporating wild and foraged elements.

For me, food is more than just flavour—it’s a way to share cultural traditions and connect with others. I’m committed to sustainability, aiming to minimise waste while crafting dishes that nourish both the body and the soul. I believe in using thoughtful, sustainable practices to honor the environment and celebrate the stories behind each ingredient, making every meal an expression of care and creativity.