Hi there! My name is Alexa Bell, and I'm the creator of Pub Grub. I am originally from Montreal, Quebec, Canada and have always had a passion for food and cooking. After a successful career as a professional equestrian, I decided to pursue my love of food and enrolled at the Cordon Bleu in France to train as a gourmet chef. It was there that I honed my skills and learned the art of creating delicious, sophisticated dishes.
I recently moved to Queensberry from Kerikeri, where I ran a successful Pub Grub business. During my time there, I served a diverse group of people including those in retirement communities, busy working professionals looking for easy gourmet meals, and families trying to feed their whole crazy clan. I'm excited to bring my culinary skills and passion for food to the Queensberry community and can't wait to share my delicious Pub Grub with you. Whether you're looking for a quick and easy meal solution or catering for a special event, I've got you covered. So come and give Pub Grub a try - I'm confident you won't be disappointed! |
Email: [email protected]
Phone: 021 557 228
Phone: 021 557 228
My life before cuisine...
Before I entered the world of culinary arts, I dedicated my life to professional equestrianism -- the sport of horseback riding and the training and care of horses. I traveled the world for many years competing professionally. In 1985, I broke the World Record for Puissance (with a jump of 7ft 4.5in). I am proud to still hold the record today! In 2000, I coached the Australian Showjumping Team at the Sydney Olympics.
In my journeys across the world, I got to experience delicious cuisines from all regions, and I knew that when my horseback riding journey was over, I would learn to create dishes like the ones I'd experienced. I trained at Le Cordon Bleu, world renowned culinary school, and have been practicing the culinary arts ever since.
In my journeys across the world, I got to experience delicious cuisines from all regions, and I knew that when my horseback riding journey was over, I would learn to create dishes like the ones I'd experienced. I trained at Le Cordon Bleu, world renowned culinary school, and have been practicing the culinary arts ever since.
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