Cook, writer and winner of MasterChef, Thomasina Miers has made cheese in Ireland, cheffed in Michelin-starred kitchens and, having travelled to Mexico in 1994, went to live there to research the cuisine. In 2007, she co-founded Wahaca, a group of restaurants that has been winning awards for its food and sustainability credentials for nearly 18 years. In 2016 the whole restaurant group went carbon neutral. Half of its menu is vegetarian. All of it is delicious! Tommi’s passion lies in food, soil and the environment. She helped set up Chefs in Schools in 2017, for which she is a trustee, a charity whose premise is to put trained chefs into school kitchens to make affordable, but delicious food to transform how children eat and feel about food. She was awarded an OBE in 2019 for her services to the food industry. Tommi has a regular column in the Guardian’s Feast magazine and has written 8 cookbooks. In 2024 she went back to live in Mexico for 6 months with her 3 children to work in kitchens and introduce her family to the country she so loves. She has just finished writing down the recipes from that trip. She can be found cooking feasts and supper clubs in the UK and abroad and shops at her local farmers’ market whenever possible.

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