The Banoffee Project began with a simple question: how could one of the world’s most comforting desserts be reimagined into something truly unforgettable? For us, it wasn’t enough to just serve a pie—we wanted to create an experience. Layers of golden caramel, fresh banana, and silky cream became the foundation, but we added a little extra sparkle: creativity, finesse, and just the right touch of luxury.

Behind The Banoffee Project is a story rooted in both food and adventure. Raised in the UK, I had the privilege of managing one of the country’s most exclusive food stores—twice crowned the UK’s “Best Food Store” and even recognised by Vogue magazine. From there, my food journey took me through kitchens, collaborations, and projects like @bakelabcheesecakes and @yummytummyaustralia, each one sharpening my passion for desserts that delight and surprise.

But food is only part of who I am. By day, I serve as the SA Operations Officer for The Duke of Edinburgh’s International Award, helping schools and youth organisations empower young people to showcase their passions and skills. It’s a role I cherish, because much like dessert, it’s about creating opportunities to celebrate what makes us unique.

And then there are the fun bits of life: I’ve run marathons in fancy dress, cycled the length of the UK, spent ten years as a flight attendant, and even worn the Disney name tag in my very first job. These experiences, along with my love of travel (and sneakers), keep me curious, inspired, and always hungry for what’s next.

The Banoffee Project is the sweet spot where all of that comes together—playful yet refined, indulgent yet creative, designed not just to satisfy but to be remembered.

Because food should be fun. Food should be beautiful. And food should always be delicious.

This is The Banoffee Project. Where indulgence gets a glow-up.