I am originally from Iran but have been living in the UK for most of my life. After pursuing an academic career, I decided to become a chef and my latest role was as a sous. My cooking style is still developing, but I would like to think that it is diverse and natural. I am mostly influenced by the ingredients around me and I try to process them as little as possible. Furthermore, because of my heritage, the flavours I use are strongly inspired by my upbringing. Due to its geographical situation, Persian cuisine is diverse, with herbs and aromatic flavours dominating the kitchen.
I first came across Nurtured in Norfolk in 2016. They provide a wide selection of herbs, from the common parsley to more unique edible leaves such as Peruvian marigold. Overall, the produce is superior in quality and flavour, allowing many options when coming up with new dishes.