Plant based chef and recipe developer
 

Hey there!

I’m Sophie, a chef, a caterer and author of ‘The Whole Vegetable’ cook book. With a huge love and passion for cooking I work with simple seasonal ingredients to create a variety of dishes for all occasions. Working with seasonal ingredients allows each dish to be refined, full of flavour and vibrant. This also allows me to create menus that are sustainable, working with the whole vegetable, fruit or grain.

I write and create recipes that are dedicated to a veg-centric table, from the earth, fresh, to the table, aiming to create a spread that is not only environmentally friendly but a joyous experience. Keeping with the seasonal theme, I encourage people to be mindful of their waste along the way, again, using the whole vegetable to create meals, using leftovers and getting creative in the kitchen.

Cooking shouldn’t be a chore and you don’t have to spend hours in the kitchen to make a meal out of something, I want people to enjoy the experience of cooking and know that what they’re eating is going to make them feel good, and of course be delicious. 

I hosts regular supper clubs, cater for retreats and weddings, as well as organising other events - private, corporate and public. Whether that be self hosting or collaborating with a partner/brand, I always have my core focuses in mind. I aim to bring people together and encourage the idea of dining communally and enjoying those all important vegetables.

 
 
Creamy chickpeas with celery, coriander, lemon zest. Served with crusty sourdough, garlic oil.

Creamy chickpeas with celery, coriander, lemon zest. Served with crusty sourdough, garlic oil.

Whole roasted celeriac with mushroom gravy. Served with season pan fried greens.

Whole roasted celeriac with mushroom gravy. Served with season pan fried greens.

 
 

‘I am a true fanatic when it comes to fresh ingredients, a sucker for using the best ‘in season’ produce’.

 
 

When it comes to creating recipes, I let my taste buds guide me. I rely heavily on the produce throughout the seasons and around me depending on where I may be at a particular time. Because of the uncertainty of produce when I’m catering abroad, I’ve developed many techniques to help me quickly adapt to a particular recipe or dish, substituting certain vegetables, grains and so on. I don’t always realise it at the time but the combination of travelling and the desire to create, has helped me develop a variety of skills, from the way that I cook the food to what I’m actually cooking. I believe it’s important to always have a balance, seasoning enough but also not too much, working with different textures and cusines.

Currently…

When creating recipes for clients, I’m always keen to put their needs at the forefront of my mind as well as creating that all important veg heavy spread. Whether that be creating a collection of recipes for an article based around the season or a particular vegetable, or often one off recipes for an occasion. I take great joy in rustling up something new and working with ideas, flavours and textures.

Thanks for stopping by and reading my ramblings. I look forward to potentially working with you in the future and if you’re just here for the read, then welcome!

Soph x

For any enquiries please click the get in touch tab or email info@sophgordon.com, all ideas welcome!

 

Testimonials

‘Sophie recently organised the catering and decor for our wedding reception at Studio Voltaire in London. From start to finish her communication was clear and attentive, she made the effort to understand our needs and what we envisioned. We felt reassured that everything was progressing despite the pressure of time (organising a wedding within 3 months is no joke!).’

‘I recently worked with Sophie/Florence Road Events on a business catering event and you can see how passionate she is about food and vegetarianism. She is inspiring to be around and joy to work with, a very likeable woman who I would highly recommend to others.’

‘Sophie impressed us with her creative twists to simple dishes, combining seasonal ingredients to create different/new flavours. The guests were impressed and couldn't stop saying how wholesome and comforting it was. It was also a winner with our non-veggie guests, they were surprised how delicious the meal was. The table arrangements and lighting contributed to the homely/cosy atmosphere we aimed to achieve, and they nailed the aesthetic of it.’