Daphne Lambert is a nutritionist who has cooked, studied and written about food for all of her adult life. She was the chef and co-owner of an award-winning organic restaurant for 25 years and has run a nutrition consultancy for over 20 years. Daphne's purpose is to create a way of eating that re-vitalises both our health and that of planet Earth.
In 2006 Daphne and Miche Fabre Lewin created Soil Sisters to bring alive the connections between food, soil, body and mind, and in 2007 they set up Gastrodome at The Guardian Hay Festival. She is also a founding member of Greencuisine Trust, an educational charity which facilitates innovative garden and kitchen-based programmes.
She is the co-author of the award-winning The Organic Baby & Toddler Cookbook and of Little Red Gooseberries, a collection of recipes from her organic restaurant. She regularly contributes recipes and articles to books and magazines.