About Heather

I started out in school most interested in practical subjects, biology, chemistry, photography, art. A strange mix. That is when I was first exposed to food handling in McDonalds. McDs do actually have an established training system which is quite superior. However, given I was 16, being trained by a boy only a year above at school, with poor personal hygiene, and then given a large binder of food safety terminology to digest in the office (no windows) within a 2 hour time limit, I have to admit I was not the best example of food safety. I had no stars, and I did not really have ambitions to receive any although my cashier skills were super. I worked the drive thru and liked working weekends as the time went faster. I loved my colleagues as the comradery was awesome. When an auditor for McDs (someone who does what I do today) visited the franchise I was criticised for not washing my hands. Basic hygiene!

This career path took me to weird and wonderful places, however, I had to subsidise my income working in hotels/events/conferences/bars etc. Also I learnt first aid, remote working, advanced drive, self-rescue, oxygen administration and how to spear fish, tag a stingrays, microchip a rodents (actually marsupials) and how to avoid snake, scorpion or spider bite, in the dark. Actually, the worst was the meat ants and mosquitos (worst experience was Deet insect repellent sweating into my eyes, it was both scary and painful. I was blind in the outback, “crikey!”).

Scuba diving is technically an extreme sport but it has an excellent safety record. Dive Mastering is a bit like being a Food Safety consultant, I train you in skills to an accredited standard (PADI) and then I guide you through underwater terrain at increasing levels of difficulty and depth whilst practising skills. I provide, rent or advise you which equipment you need to be safe, I do all the logistics (fill tanks, load the boat, wash the gear after, even help singles on with their suits). Then most importantly; I am trained and available to rescue you if anything goes wrong, all you have to do is stay close by like a “buddy” and take in the view (and remember to breath!). I also have some additional skills not accredited by PADI such as anticipating needs, making it fun, knowing the local wildlife and where is (most likely) to find it, how to interact with it and not get bitten, stung or entangled or damage it. The difference between a good and bad dive master is caring about their customers and the environment.

I was a Food Safety Supervisor at the London 2012 Olympic Games athletes dining. I returned to the council temporarily and then worked for a risk management company inspecting hotels for safety around Europe, Iceland and Turkey, when I met my husband. I then worked in a small consultancy as an Environmental Health Consultant. I worked in Michelin star restaurants in London and also manufacturers, caterers, cafes and restaurants across England.

I have been vegetarian since having my children and vegan since March 2019. In August 2019 I had an ambulance trip to hospital with suspected anaphylaxis. It was not until I tried veganism I realised I have a problem with milk. This day I thought was my last. I had swollen tingly lips and eyes, a rash across my chest spreading to my neck and down to my belly button and my hands and feet were white and numb. I thought I was going to die and I have since heard from a nut allergy sufferer that “the feeling of impending doom” is in fact a symptom of allergy attack.

I have yet to have a full diagnosis and yet to establish if I have a skin or food allergy. Luckily pumped full of drugs, immunosuppressants and antihistamines I flew home and began suffering a tremor and hives. I have since been avoiding milk however there must be something else and with a shortage of allergists, I am on the waiting list. Do you know how difficult it is to avoid milk? Or narrow it down by an elimination diet, its near impossible. I am vegan and still … it is in everything particularly when eating out, breakfast at hotels, take out coffee. Yes, I have been served the wrong milk in my latte, more than once. Yes, there were consequences for me later that day and my husband had to stay home from work to take care of the children. However, I am slowly getting my confidence back, unlike most food allergy sufferers. I cannot stand black coffee so I still dare to take the risk more than occasionally. There will always be a little milk residue in a barista latte (unless it is from my home coffee machine).