medicinal cookery

I come from a long line of women who were interested in nutrition and cared about the food they ate and put on their table.

My maternal great-grandmother, a migrant to New York, raised her children on whole grains, pulses, and fish — passing on a nourishing legacy to her daughter, my vibrant Grandma Edith, who lived to 101. She credited her longevity to daily servings of porridge, avocado, and a glass of red wine.

On my father’s side, my English Granny was born and raised on a large family farm in southern Italy. She mastered both Italian and English traditional cooking. She had the knowledge and skill of cooking that’s comes from growing up in a culture that celebrates simple, quality ingredients, cooked with care.

Both helped to lay the foundations for my food philosophy.

I believe food should be:

  • Delicious - enjoying the food we eat is essential.

  • Therapeutic - food is medicine.

  • Natural - as close to its original state as possible.

  • To have purpose - tailored to support your unique health goals.

My approach blends family tradition with modern nutritional science to craft meals that heal, energize, and connect.

In 2021, I began fusing my love of food with my clinical nutrition background when I was invited to join Out in the Field, a nature-based wellbeing retreat for burned-out NHS frontline workers. As nutrition lead and cook, I develop nourishing, seasonal menus that bring my nutrition principles to life — each meal an edible guide to healthy eating. These principles are further distilled into a concise, engaging presentation, giving participants practical tools and insights to help them incorporate these elements into their everyday diets.

Since then, I’ve expanded my work to include:

Holistic Retreat Catering

Meals designed to support rest, recovery, and reconnection for wellness and nature retreats.

Corporate Wellbeing Cookery

Nutritious, thoughtful meals for organisations who want to care for their teams in more meaningful ways.

Therapeutic Food Planning

Collaborative menu design based on your needs — from hormone health to digestive support.


Sample menu

BREAKFAST

Shakshuka

Poached eggs in a lightly spiced tomato sauce. Served with sourdough toast, feta and mashed avocado.

A selection of jams and spreads.

Maple Cinnamon Granola

Homemade gluten-free granola with a choice of yoghurt.

Tea & coffee

LUNCH

Wild Rice Salad with Almonds and Sour Cherries

Marinated Feta with Lemon, Chilli and Coriander

Cauliflower, Pomegranate and Pistachio Salad

Homemade Hummus with Lemon, Fried Garlic and Ginger

A selection of breads and butter.

DINNER

Curried Lentil, Tomato and Coconut Soup

Paneer Butter Masala

Tomato and Chickpea Salad with Lime Tarka

Turmeric and Coconut Baked Aloo Gobi

Served with basmati rice, toasted almonds and fresh coriander, chapati, naan bread and chutneys.

DESSERT

Chocolate Olive Oil Cake

Served with whipped cream and fresh berries.

“eat food. not too much. mostly plants.”

Michael pollan

MEET miriam

Miriam Saltmarshe
Nutritional Therapist and Medicinal Cook

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