Aimee fell in love with cooking after university, making the creation of exquisite food her art form.
She learned to cook at the Ballymaloe Cookery School in County Cork, Ireland, then spent a decade honing her knowledge and developing her signature style. What began as a passion for food has developed into a love affair with taste and flavour. Her food is distinctive and elegant, with aromatic spices, zingy herbs and carefully balanced palates that push flavours to the maximum.
Aimee is passionate about sourcing top quality ingredients and works with some of the best professionals in the food industry. Her suppliers share her obsession with the finest seasonal ingredients and her passion for food that supports a healthier planet.
Aimee is keenly aware of her carbon footprint and works with food industry colleagues at London’s Mission Kitchen to minimize it – reusing packaging wherever possible and promoting circular food systems so that one person’s waste is another’s ingredients. Aimee’s Kitchen packaging is made from recycled cardboard. Alternatively, your food can be delivered on Aimee’s tableware.
Aimee’s Kitchen suppliers
Aimee sources the freshest ingredients available on the day. She is proud of her suppliers, who share her dedication to delicious food that supports our planet.
Aimee has a private kitchen at Mission Kitchen in the New Covent Garden Market, at the heart of London’s food-loving community.
With 16,000 square feet of gleaming steel and cutting-edge equipment, Mission Kitchen is the WeWork of the food industry. It exists to help people turn their love of food into a successful business. By nurturing ambitious and talented independent food makers, it is making our food tastier, healthier and better for the planet.
Mission Kitchen promotes a circular economy so that no food is thrown away, uses renewable energy wherever possible and even has a worm farm on the terrace for breaking down waste.
James Knight have been supplying fish to the south of England for over 100 years. Their fish is outstanding – fresh, tasty and sustainably caught and sourced – and their knowledge of the seas and seasonality is matchless.
James Knight of Mayfair held a Royal Warrant to HM The Queen – so you’ll be in good company eating Aimee’s seafood.
Natoora sources radically seasonal produce grown using sustainable farming practices. The company aims to replace a broken, opaque food system with a transparent and sustainable supply chain.
Their fruit and vegetables come from small-scale producers at the peak of their seasonality for maximum flavour and they seek out heritage varieties and traditional growing methods.
Aimee’s Kitchen uses Natoora’s remarkable supply chain for sourcing specialist ingredients that deliver exceptional flavour.
Quite simply the best in the business, HG Walter is a family-run business committed to changing the way people eat meat. They source most of their meat from small farms and share Aimee’s passion for provenance, welfare and flavour and their meat is, as a result, second to none.