Writer, reader, translator and forager, for Concepta, cooking is in the blood. Born into an Irish, Italian and Maltese family in London,Conceptaportrait Concepta learned to work with a number of different cultural influences from a very early age. Her points of reference are diverse and wide-reaching, from her lifelong relationship with Mediterranean cooking, to her affinity with the multitude of cuisines she has encountered through her friends and their families in London, Paris and Florence. For Concepta, food is as much about people and their histories as it is about good, seasonal ingredients and frugality.

Concepta has a deep love of the natural world, and a good working knowledge of it, which she uses to her advantage in the kitchen. A keen forager, Concepta is a firm believer in making the most of what is local, free and abundant in nature, especially in the city.

Concepta contributes to a number of publications, including the Guardian, BuzzFeed, and Aftertastes. She has also written for the Soil Association.


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