Chef Paul Ripley
Chef Ripley comes to us with 35 years’ experience of preparing and cooking good food in top UK restaurants. He was Head Chef at The Seafood Restaurant in Padstow working with Rick Stein for over 12 years, and more recently as Head Chef for Nathan Outlaw. Paul also ran his own restaurant Ripley’s for 8 years, has appeared on many TV cookery programmes and regularly writes for magazines on the importance of sourcing and using fresh, local, seasonal produce for our meals.
Many of the recipes prepared in the Kidney Kitchen have been devised by Chef Ripley and modified to fit more closely with the needs of people with chronic kidney disease, by the British Dietetic Association (BDA) Renal Nutrition Specialist Group.
Renal dietitians - Angeline, Laura, and Nick
Angeline, Laura, and Nick are renal dietitians at the Royal Devon and Exeter (Wonford) Hospital and members of the British Dietetic Association Renal Nutrition Specialist Group. They all bring to the Kidney Kitchen many years of experience advising kidney patients how to eat healthily to protect kidney function and prevent, where possible the onset of heart disease and diabetes. Their knowledge and understanding of the important role food and drink plays in the life of a kidney patients provides invaluable support and guidance to Chef Ripley in the Kidney Kitchen.
Deborah is a patient herself as well as being editor of our quarterly magazine Kidney Matters. She said, "When I was first diagnosed with kidney disease I remember being told about all of the things I wasn’t allowed to eat. I ended living on barely anything as I was worried about whether or not I was eating the right thing; it wasn’t healthy and wasn’t helping me live my life to the full. Thankfully I’ve learnt that food can still be fun and hugely enjoyable even if you have a restricted diet, and that’s why I am proud to be involved with the Kidney Kitchen.”
Hana Backland (below) is a Cornish filmmaker and artist. She specialises in collaborating with community, arts and education settings to produce bespoke film and photo work. She also regularly shoots 'behind the scenes' for commercial features films. Hana uses camera kit to help people to record their own stories and experiences through one-off, often site-specific workshops. She is a keen environmentalist and also really cares about good quality food, so she's right at home in the Kidney Kitchen!
Also thanks to...
- Photography in the Kidney Kitchen by Beth Druce.
- Loan of the Kidney Kitchen location - big thank you to Rex and Mary Hester.