Miller Rogers was brought up in a household where eczema, asthma and hay fever were prevalent. She became interested in the effects of food on the body when she was diagnosed with allergies and intolerances and as a result was brought up with the strong smell of goat’s milk emanating from the fridge. She had the idea of setting up a health food shop or restaurant that would cater for those with food restrictions and so studied for a degree in Catering and Retail Management. After gaining experience in retail catering outlets such as Cranks, she was drawn into film production. Eight years later as a Production Manager having problems eating a restricted diet on location, she went to see a nutritional therapist. When she finally stopped eating dairy products there was a significant improvement in her condition. As her allergies started to improve and she saw the benefit of a nutritional understanding she decided to study, firstly part-time and then full-time, nutritional therapy, herself.
Emily White is the daughter of two well-known restaurateurs in Suffolk. She trained at Prue Leith’s cookery school and this was followed by several years working as a chef in London at various wine bars and restaurants. In the early 1990s she moved back to Suffolk and set up a small catering company. Eventually she took over as manager of her parents’ busy restaurant in Colchester – The Warehouse Brasserie and then cooked and managed their next venture, The Red Onion Bistro in Sudbury. She is presently helping her brother with his popular pub/restaurant The Treble Tile in West Bergholt. With a husband and two young school-age children to cook for she has become increasingly interested in centring her cooking around nutritious, healthy food and believes it to be a sensible step to cut down on the intake of dairy produce. She has used her experience of commercial and domestic catering to create these dairy-free recipes which should help you stay on your elimination diet without feeling deprived.
