Fiona Galloway - Founder of Nourished Space

Fiona Galloway’s love of food and wellness started at an early age, growing up in a large family where conversations around food and wellness were a part of everyday life. Fi grew up watching and learning about cooking from her mother and grandmother both of who had, and still have, incredible kitchen skills. Fi was always destined to work between health and food so it was inevitable that she would one day blend her love of both to create her own business Nourished Space. 

After leaving school Fi worked as a Dental Assistant and then fell in love with an up and coming dentist. This love took her overseas and she travelled to the UK in the early 80’s where she started her first food studies at a small cooking school, ‘Basics to Bearnaise’, in Frome, Bath UK. She became great friends with Ann Norris, the owner and the teacher of the school and spent many happy months travelling from London to Frome to teach and support the school. 

When Fi came home, she took a different path, devoting her time to working in healthcare.  She managed both dental and medical practices and loved being part of the professional development of up and coming practice mangers. 

Fi married and had four beautiful daughters, enjoying the sometimes-hectic life of a working woman, wife and mother. After many years of work and a busy life she went in a completely new yet familiar direction. Fi’s personal and professional life had its own health challenges and life completely changed in 2012. She took some extended time out of the corporate arena and travelled the world, learning more about the things she loved and gaining new skills to bring home and share in her business. 

Fi explored her love of movement by doing two separate yoga teacher trainings with two incredible yoga teachers; Mark Whitwell in Bali and Peter Clifford in Thailand. Fi also studied breathwork in Thailand and Bali, becoming a breathwork practitioner and now uses her knowledge of the breath to support many people to reduce stress in their daily lives. 

Fi’s curiosity for food and locally sourced seasonal produce increased, and the desire to learn more in this area was calling. She trained with Matthew Kenny in Thailand and The United States over a three-year period where she spent several months travelling and learning the craft of a plant-based chef. Studying under Matthew Kenny she expanded her knowledge in raw food fundamentals, health and nutrition, superfoods, plant-based raw and cooked foods, and exploring food from farm to table. Fi’s study with Matthew Kenny finished with the class completing their Professional Level 4 by creating and rolling out some high-end food for a NYC restaurant in Manhattan, which has been one of her cooking highlights. 

Fi loves nothing more than exploring food from the farm to the table and making the most of locally sourced seasonal produce wherever she can. She shares this on her Instagram account and hopes to one day transfer all her knowledge into a cookbook. 

More recently, Fi studied and is a certified Emotional Anatomy Consultant, learning an even greater understanding of the human body. Now Fi shares her blend of her experience with individuals or groups, supporting the development of health and wellbeing habits that make a real difference to their quality of life. Fi is practical and realistic in her approach and can’t wait to share her knowledge with us all.