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Trisha Lewis currently has over 200k followers on Instagram, a figure  that is rising daily. Once she decided to share her own story of trying and succeeding to lose weight, she found that her uplifting message resonated with audiences everywhere and her page quickly became a place where followers come to seek empathy, advice and hope. 

Trisha loved her job as a chef but as she approached 30 and found herself weighing 27 stone, she knew something had to be done. She set a goal to shed 13 stone, and has already reached halfway with 7.5 stone lost. From the beginning, she has documented her progress (and any setbacks) on her Instagram page, @trishas.transformation. Along the way, however, her unique blend of humour and humility turned what was ostensibly a weight-loss story into a transformational health and wellbeing journey with universal appeal. 

People connect with Trisha because she’s unafraid to share what happens when you decide to hold yourself to account. She’s gained a reputation not only for being very funny, but for ‘telling it as it is.’ For Trisha, this means cultivating compassion for yourself, but also calling yourself out when you mess up. 

Recognising that an ‘all or nothing’ mindset doesn’t serve anyone is key, too. Ultimately, Trisha wants people to know that no matter how bad things get, you can turn them around, reset and start again. As she says, ‘It’s not failure, it’s feedback. You just need to reflect, learn, re-set’. This down-to-earth attitude, characterised by a refreshing mix of determination, hope and self-reflection, permeates everything Trisha does, from her Instagram feed and two best-selling books (Trisha’s Transformation and The 21-Day Reset), to the recipes she shares (‘lose weight, not flavour’) and the talks that make her such a warm and engaging speaker.

OUR CHEFS

Sunil Ghai

Multi award-winning chef Sunil Ghai, Owner chef pickle , Street Restaurant & Tiffinbysunil, was born in Gwalior in Northern India, and was influenced as much by

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Víctor Valverde

Víctor Valverde discovers the richness and variety of the produce of Lanzarote at the Hotel Palacio Ico restaurant. His kitchen proposes taking care of the local produce

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Gaspar Caparó

Gaspar is a passionate for food and gastronomy, and he want to continue learning from this world and improve his skills. He received his education at

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Susana Casanova

Owner and Chef Executive of La Clandestina Restaurant in Zaragoza, Aragón. We can define her cuisine as creative, imaginative, intuitive, and with an eye to

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Juan Santiago

A finalist at the S. Pellegrino Young Chef 2015 competition, and with experience in various destinations, Juan Santiago recalls his professional career to date:  

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Guillermo Ramírez

Guillermo Ramírez tells the story of his professional career as he turned his restaurant Pícaro into one of the most successful entries in the Gran

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Yeray Gil Delgado

Local from Lanzarote, in Canary Island, Yeray is the Chef of Primario Gastrobar Restaurant. His personality is reflected in his cuisine, passionate advocate of local

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Cúán Greene

Cúán is an Irish chef and author of the Ómós Digest, an exploratory newsletter surrounding food and culture. He is an alum of world number

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Tara Gartlan

Tara Gartlan is a pastry chef with over 10 years experience having worked in some of Ireland’s most prestigious restaurants.   While studying Culinary Arts in DIT Cathal

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