PROJECTS
Being a chef has led to numerous events and connections that have created a far-reaching scope to Chantelle’s career and work. Collaborations with like-minded people are frequent and Chantelle enjoys widening her own experience, as well as those of others.
As an active member of the hospitality community, Chantelle is passionate about much more than cookery alone. With a passion to educate and inspire children about where food comes from, and how to cook, her involvement in community projects and campaigns is far reaching.
Below, you will find a selection of events and projects Chantelle has been involved in.
SONEVA
During October & November of 2022, Chantelle partnered with Soneva to host a series of exclusive cooking events for guests at Soneva Fushi and Soneva Jani. Each event focused on menus created around local seasonal produce while using Chantelle's ethos of low-waste, delicious plant-forward menus.
Sustainability is at the heart of Soneva’s ethos, from sourcing sustainable materials and pioneering ‘waste-to-wealth’ practices, to working in partnership with their local communities. During her visit, Chantelle shared her findings of operating a restaurant in a circular manner and gained invaluable knowledge of their sustainability practices.
In November 2023, Chantelle visited Soneva Kiri and created the same experience for the guests.
November 2024 sees her return to Soneva Fushi and Soneva Jani in the Maldives.
Image credit: Soneva Fushi
GREAT BRITISH CHEFS
Great British Chefs is an online platform featuring recipes from top chefs within the UK. An avid supporter of Great British Chefs from the outset, Chantelle has contributed over 30 recipes to their site which cover a wide range of ingredients, methods and also conceptions.
Collaborating with Vitality UK Chantelle has also created a number of recipes based on themes that focus on health and wellbeing. One of which included her Orange and Almond Polenta Bundt Cake. This sticky orange and almond polenta bundt cake is full of sweet orange and rich almonds. It is completely plant-based, using that wonder-ingredient aquafaba (the water from a can of chickpeas). This is whisked into a stiff meringue to add body and lightness to both the cake and the coconut yoghurt crème.
As the Great British Chefs cookbook hits our shelves Chantelle is listed as the first ‘Chef of Day’ with her vegan Courgette and Cumin Fritters recipe.
Featuring in the last chapter of the cookbook, Chantelle sits alongside other chefs showcasing what the future of the UK’s food scene could be.
Chantelle has also hosted kids cookschool events for Vitality UK. Educating children on great things to cook at home including pizza and gnocchi with tomato sauce, whilst having fun.
View the recipes to some of our All's Well favourites on the Great British Chef website and recreate them at home!
