Emily Dobbs

Emily is an acclaimed chef of 10 years having worked at The Dock Kitchen, Ducksoup, Petersham Nurseries and Spring.

In 2017 she set up a successful street food stall ‘Weligama’ hailed by the Evening Standard as ‘utterly fantastic’ which became the title of her first cookbook and street name for her many successful pop ups including Quo Vadis.

From head chef at Charlie Boxer’s Italo in Vauxhall, Emily moved to Sri Lanka in 2019 becoming head chef at the hotel and restaurant ‘Palm’. She hosts cooking lessons on zoom and is currently writing her second book on Spices to be released in 2023.

Take a class with Emily

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