Gemma is a chef whose cooking is grounded in seasonality, a nose-to-tail approach, and deep respect for exceptional produce, often brought to life over open flames. Her farm-to-table philosophy stems from childhood, growing up on her family farm on the Exmoor coast, where a close connection to both land and sea shaped her understanding of food, provenance, and care. This foundation has guided a career defined by generosity, warmth, and strong relationships with growers.

Gemma’s passion for food and travel has taken her across Australia, Europe, Malaysia, and India, working in restaurants, bespoke hotels, and aboard research vessels and yachts. During ten years in Australia, she spent three years working alongside Peter Gilmore at Quay, later opening her own bespoke catering company, and developing her love of wood-fired cooking at Fred’s in Paddington. Now based in Scotland, and formerly head chef at The Taybank in Dunkeld, Gemma draws inspiration from the Scottish landscape and its changing seasons. Through intimate supper clubs and independent food initiatives in Highland Perthshire, she celebrates provenance, sustainability, and preservation through the hungry gap, while mentoring young chefs and championing kindness, creativity, and connection within the hospitality industry.