About Emma Kay

Having initially consumed myself as a child with the theatre and literature,gaining places on several drama degree courses, as well as drama schools, I also began a slightly manic working life as a sort of sous chef, at the now defunct, but then extremely successful Good Food Guide Billy Budd’s Bistro in Dartmouth, Devon. Here I cut my teeth in cooking, cleaning, and front of house restaurant work over a period of about 7 or 8 years from the impressionable age of 13. As a much older teenager this became something I did in between living and working in the pub trade in Stratford-Upon-Avon.

Having initially consumed myself as a child with the theatre and literature,gaining places on several drama degree courses, as well as drama schools, I also began a slightly manic working life as a sort of sous chef, at the now defunct, but then extremely successful Good Food Guide Billy Budd’s Bistro in Dartmouth, Devon. Here I cut my teeth in cooking, cleaning, and front of house restaurant work over a period of about 7 or 8 years from the impressionable age of 13. As a much older teenager this became something I did in between living and working in the pub trade in Stratford-Upon-Avon.

Having initially consumed myself as a child with the theatre and literature,gaining places on several drama degree courses, as well as drama schools, I also began a slightly manic working life as a sort of sous chef, at the now defunct, but then extremely successful Good Food Guide Billy Budd’s Bistro in Dartmouth, Devon. Here I cut my teeth in cooking, cleaning, and front of house restaurant work over a period of about 7 or 8 years from the impressionable age of 13. As a much older teenager this became something I did in between living and working in the pub trade in Stratford-Upon-Avon.

Me with my colleagues in the Education Department at The National Maritime Museum , c.2001

At aged 20 I switiched my career aspirations to the broad study of History, Heritage Interpretation and Archaeology, studying for a degree and postgraduate degrees at Plymouth, Exeter and Surrey before moving to London and working in national museums for over 10 years, including The Royal Museums Greenwich & The British Museum. This is me(in the middleish) with the The Royal Museums Greenwich Education Department, around 2001.

Having initially consumed myself as a child with the theatre and literature,gaining places on several drama degree courses, as well as drama schools, I also began a slightly manic working life as a sort of sous chef, at the now defunct, but then extremely successful Good Food Guide Billy Budd’s Bistro in Dartmouth, Devon. Here I cut my teeth in cooking, cleaning, and front of house restaurant work over a period of about 7 or 8 years from the impressionable age of 13. As a much older teenager this became something I did in between living and working in the pub trade in Stratford-Upon-Avon.

Having initially consumed myself as a child with the theatre and literature,gaining places on several drama degree courses, as well as drama schools, I also began a slightly manic working life as a sort of sous chef, at the now defunct, but then extremely successful Good Food Guide Billy Budd’s Bistro in Dartmouth, Devon. Here I cut my teeth in cooking, cleaning, and front of house restaurant work over a period of about 7 or 8 years from the impressionable age of 13. As a much older teenager this became something I did in between living and working in the pub trade in Stratford-Upon-Avon.

Destiny led me to the Cotswolds, my husband and son, working at the University of Bath and Lydiard House, while studying for my HND in Heritage Conservation. I started to collect seriously and began working as a freelance public Food Historian, with television appearances, radio, talks & demos and the creation of 13 books. Today I am a Fellow of The Royal Historical Society, an online Archaeology tutor, writer, speaker and Curator of my own little collection of antique kitchenalia, an obsession of mine for some 20 years. Now a member of the Association of Independent Museums.(AIM)

Having initially consumed myself as a child with the theatre and literature,gaining places on several drama degree courses, as well as drama schools, I also began a slightly manic working life as a sort of sous chef, at the now defunct, but then extremely successful Good Food Guide Billy Budd’s Bistro in Dartmouth, Devon. Here I cut my teeth in cooking, cleaning, and front of house restaurant work over a period of about 7 or 8 years from the impressionable age of 13. As a much older teenager this became something I did in between living and working in the pub trade in Stratford-Upon-Avon.

Destiny led me to the Cotswolds, my husband and son, working at the University of Bath and Lydiard House, while studying for my HND in Heritage Conservation. I started to collect seriously and began working as a freelance public Food Historian, with television appearances, radio, talks & demos and the creation of 13 books. Today I am a Fellow of The Royal Historical Society, an online Archaeology tutor, writer, speaker and Curator of my own little collection of antique kitchenalia, an obsession of mine for some 20 years. Now a member of the Association of Independent Museums.(AIM)

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