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Victoria , what a wonderfully brilliant presentation of your new site. Have to say amazed how well you come across so naturally effortlessly & you can feel the passion you have for cooking.
Dennis Hampton-Warner
In three words this site has 'Style and Substance.' It is almost a one stop shop, (well you have to go elsewhere to get the ingredients) for both the inexperienced, budding and experienced cook. Its like one of those very good narrated cookbooks that you want to keep dipping into to absorb more culinary knowledge. Today I looked at the tips on making a good lasagna tomorrow I might watch one of the videos or read a blog. Great work Victoria.
Mary Atkins
Nice site ... clean and engaging. Good content, easy navigation.
Al Darby
Wow, wow, wow....looks AMAZING!!!! Well done you...let the next adventure begin.
Graeme Nicholls
Great site, well written content and beautiful images. Congrats!
Ab Kajuir
You are amazing Victoria, I hope all my foody friends will visit and enjoy your classy and informative site. I want the world to know what an amazing Chef, Foodie and gorgeous woman you are. Having enjoyed your sumptuous cooking many years ago, I have never forgotten the presentation and mouth watering flavours. There is much I can learn from you and I am truly grateful you are continuing to pursue your gift and passion.
Carol Cooper
I have just had a really quick look around the website and I think it’s amazing! There is so much good material on it and it’s so well presented and organised. Can’t wait to get going and many congratulations!
Alex Warner
You are doing great work, and you should be proud of your efforts. Your genuine engagement with your audience is yet another tribute to your commitment to what you do.

Your videos are so much more engaging than Nigella's "soft porn with food" offerings. Your authenticity and passion shine through very clearly in all that you do. If I may put a bit of icing on your cake you are much more appealing than Nigella in every way, and your food makes much more sense.

The way that you deconstruct recipes to their basic principles borders on being genius. Of course all chefs know this, but for the rest of us is a most valuable revelation. You are a great credit to not only good cooking, but also to good video presentation. Seldom do we see such useful knowledge and skills being presented with your authenticity and genuine charm. I worked in TV and video production for more than 20 years, so I do know a thing or two about it. Best wishes to you, and keep up your great work.

Roy