Welcome to Jane Lawson Nutrition, where you’ll find family-friendly recipes alongside insights into how food can enhance your health and well-being. My passion for creating new dishes began as an enthusiastic home cook, eventually leading to recipe development and running a health-focused catering business. In 2021, I shifted gears and am now in my final year of clinical training as a Nutritional Therapist. Whether you’re seeking inspiration in the kitchen or looking to understand how food can positively impact your health, I‘m here to provide nutritionally balanced recipes with evidence-based information on their benefits.

My love for cooking began in my twenties when I discovered Jamie Oliver’s recipe books. These books inspired me to experiment with new ingredients and flavours, helping me develop my skills in the kitchen.

Growing up in the 80s my diet was influenced by the explosion of ‘convenience’ (now called ultra-processed) foods, but weekly Sunday roasts at home taught me that cooking and sharing food were important, even if I didn’t fully appreciate it at the time!

In my thirties, while juggling family life and a career in PR, I launched a pop-up dining company with my husband, organising events with guest chefs cooking for up to 250 diners. And yes, that was as crazy as it sounds!!

A couple of years later, I set up a catering business, supplying healthy vegetarian and vegan meals to private clients, film shoots, and yoga retreats. I also served lunches and ran supper clubs from a tiny kitchen at The Little Bookshop, serving up to 40 diners with just a portable oven and microwave! I like a challenge. My menus reflected my love of Middle Eastern and Mediterranean flavours and were always full of colourful veggies, tasty herbs, and spices.

While I understood what made a healthy plate, my curiosity about the science behind nutrition led me to begin a Postgraduate Diploma in Personalised Nutrition at CNELM (Centre for Nutrition Education & Lifestyle Management) in 2021. The course, recognised by BANT and CNHC, has been demanding and fulfilling, emphasising biochemistry, physiology, and nutrition science. I have learned to take an evidence-based approach to identifying the root causes of diseases or symptoms and recommending dietary and lifestyle modifications for better health. Now, in my final year, I’m enjoying my clinical training and health coaching as I work with clients at the CNELM Student Teaching Clinic. I’m looking forward to helping others improve their diet and overall well-being when I graduate in May 2025, but for now, take a look around, and hopefully, you’ll find some recipe inspiration and helpful tips on improving your nutrition.