Bio
Tara lives on the South Coast commuting to London a few days a week and works as a writer and restaurant critic. During the day Tara writes various restaurant guides and creates content for socials regarding the latest food trends, and in the evening she is out at restaurants – which can take her all across the country. Tara spends much of her time outside of her 9-5 cooking and doing supper clubs throughout the year. Otherwise you’ll most likely find her at the beach with her dog, Lennie! 

Life before Leiths:
 “Before Leiths I was doing accounting exams because I wasn’t really sure what I wanted as a career and it seemed like a safe bet. Even though I’ve always loved cooking, I’d not grown up thinking that a career in food was even a possibility, so it wasn’t until I started to really delve into what would make me happy that I realised cookery school could be the answer.”

What inspired you to enrol at Leiths?: 

“I’d looked at a few different cookery schools, but it was Leiths that felt the most friendly and open to various areas of the industry such as food styling rather than just restaurants; this was perfect for me because I knew I loved cooking, but I was never too sure what my end goal was. I then discovered how highly regarded Leiths was in the food world and knew I was making the right decision.”

Life after graduation: 

“Graduating during the thick of covid got things off to a slower start than planned, but I still managed to try out a variety of jobs – some that I’ve liked, and others not so much. I’ve dabbled as a recipe developer for meal boxes, private chef, home economist, and now a writer/restaurant critic. I also do supper clubs which means I still get my cooking fix!” 

Any wise words for future grads?: 

“Say yes to every opportunity that comes your way, there’s so many different avenues to go down after Leiths, and you never know which one you’ll click with. Go into every situation like a sponge willing to absorb all information that’s shared with you, and before you know it you’ll end up where you’re meant to be. Oh and be nice – no one wants to work with a grump.”