My name is Lucy Lewis. I am a professionally trained Chef as well as Pastry Chef who has worked in some of the world’s most recognised restaurants. In over 20 years, some of these have included Catalina Restaurant, several of Luke Mangan’s establishments and a Michelin starred restaurant in Ireland, Peacock Alley. I have also freelanced in the food media and publishing industries. This has involved work behind the scenes for Masterchef and My Kitchen Rules, recipe testing, developing and cooking for photo shoots for cookbooks and magazines including Murdoch Books, Feast Magazine and the Neil Perry Recipe Section in the Sydney Morning Herald’s Good Weekend Magazine.

I started Lucy's Foods early 2015, when my sister gave me some figs from her laden tree, not wanting them to go to waste. I turned the figs into paste which I offered to friends at dinner parties. I then went on to develop more fruit paste flavours to include Pear Paste and a very unique Pink Lady Apple paste flavour. Before long I was selling to local cheese shops. Family members rolled up their sleeves to help keep up with demand and the business has been growing steadily ever since. Lucy’s Foods now sells to many independants nationally and because of endless requests hopes to launch her packaged Quince Paste later this year.