Beverly Reed began her love affair with food after leaving catering college and making a false start as a waitress in a Harrogate Forte Hotel. She returned to the kitchen and spent several years building up a dizzying CV, which included spells as a pâtissier at Claridges in London and Michelin starred restaurants at Château de Montreuil in France, Stuckis and Der Walserhof in Switzerland and L’Ortolan near Reading.

Then she changed direction to become a development chef at a large bakery in South Wales, developing recipes for Marks and Spencer. Beverly was responsible for developing a product which won a ‘Gold Q’ award as ‘Supermarket Product of the Year’ for M&S.

Her next career move took her to an ice cream manufacturer where she headed up their New Product Development department. In addition to these duties Beverly also became involved in the marketing and the commercial aspects of the company, of which food styling became a major role.