Rosy was born in rural Australia. One of her earliest memories at the age of three and a half was being propped up on a stool in front of the AGA making drop scones for the stockmen.
Rosy moved to London when she was 19 and, while doing a whistle stop tour of Europe, fell in love with French cuisine.
Rosy was trained at The Elizabeth Russel School in Wimbledon, the renowned La Varenne school in Paris, and was the partners’ chef at Allen and Overy for 10 years.
Rosy’s appreciation for many styles of cookery but her real talent is cooking for large numbers. Her home is filled with cookery books from which she gains inspiration, then develops her own original recipes. Also, having travelled widely for 35 years, Rosy’s appreciation of many styles of cooking have left their mark on her extraordinary large and varied repertoire.