About me
Emily is an acclaimed chef of 10 years having worked at The Dock Kitchen, Ducksoup, Petersham Nurseries and Spring. In 2017 she set up the successful Sri Lankan inspired street food stall ‘Weligama’, hailed by the Evening Standard as ‘‘utterly fantastic’’ becoming the title of her first cookbook and street name for her many pop ups and takeovers, including at Quo Vadis, Port Eliot and Taste of London.
From head chef at Italo in Vauxhall, Emily moved to Sri Lanka in 2019 setting up a new hotel and restaurant ‘Palm Hotel’. Now based in the UK she caters for special events, private retreats, fashion brands, art openings and hosts cooking classes.
Specialising in a host of cuisines from European, Indian, Sri Lankan to Japanese using seasonal British produce. Interested in the gut Emily ferments and makes her own pickles including Sri Lankan ‘acharu’ , egg hoppers, kombuchas, tepache (mexican fermented drink made with pineapple rind) and kefirs.
Work history
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chefpali hill
London, United KingdomFull Time
Skills
- Touch Typing
- Painting
- Cooking
- Mac OS
- Skiing
- Social Media