Emily began her career as a chef in Bristol in 2004, and trained in Quartier Vert and Café Maitreya Restaurants, whilst studying cooking and food preparation at ‘City of Bristol College’. As part of her placement at Quartier Vert Restaurant she worked as a canapé chef at Highgrove and prepared banquets for HRH Prince of Wales. After completing her training she decided to move back to Devon and she found seasonal work at the Riverford Field Kitchen where she worked for two and a half years. She has also gained work experience at Chez Panisse in California, the River Café and Ottolenghi both in London.
Emily has also worked with Sarah Raven, at Perch Hill Farm, where she learnt many skills in creative floristry and growing cut flowers.
Recently, Emily has been baking cakes at Ella’s artisan bakery in Ashburton and also baking some of the cakes at Staverton Bridge Nursery’s Café. She is becoming well known for her ‘pear and chocolate’ cake and gluten-free chocolate and almond cake.
Queen Bee Cakes are made in ‘The Honey House’ Kitchen, which was built by Emily’s family for the purpose of extracting honey produced on their Honey Farm (Dartmoor Honey), in South Devon. It is an timber-framed house built with their own Douglas Fir timber. The kitchen garden and orchard adjoining ‘The Honey House’ is landscaped with beds of flowers, herbs, soft fruits and vegetables, and an abundance of bee-friendly wild flowers.