Amy’s first impressions of Gastronomixs was that “it’s a great tool for writing menus and dish planning.” She is one of the many chefs who has tested out Gastronomixs. We asked her about her experience!
As a young child Amy always had a passion for food. Recently she discovered that her mission is to bring joy to people’s lives through food. Amy has worked in a number of fine dining restaurants in many different areas of the UK and alongside some of the country’s finest chefs; from Raymond Blanc at Le Manoir aux Quat’ Saisons in Oxford, Martin Blunos in Bath, Le Gallois in Cardiff and John Campbell during his time at The Vineyard in Newbury to name only a few.
Amy then opened Oak and Glass restaurant in Weston-super-Mare in 2006, where she spent 10 years behind the stove dedicating her life to her customers. In 2015 she closed the restaurant to devote her time to raising her young family.
Amy’s about her first experience with Gastronomixs: “As its the festive period, I have been writing a lot of Christmas menus for private parties, events and in the capacity of the consultancy work I do. Gastronomixs has proved invaluable in regards to festive menus. You can always rely on the usual wintery combinations of...
