Is this your first business – if so how have you found it?

In a sense yes: if you class a business as creating a brand and setting up taxes and employees but I've been working as freelance almost my entire working life so I always feel as though that’s a business in itself. I feel like I had all the skills from my freelancing to be able to launch and run a business from pitching to designing and managing so it came pretty naturally to me! It’s been so rewarding and I have lovely customers who give me great feedback and I've had some fantastic reviews but my need to overcome my self-confidence and my self-doubts are my biggest struggle to overcome. I work on my own so there’s no-one there to bolster you up when things aren’t going the way you’d planned.

What’s the ultimate goal for Wandersups?

I have a large ultimate dream which might surprise people but it would be to own a guesthouse in Africa with a lakeside restaurant attached. Malawi is my dream destination but it isn’t foody at all but there is a lot of tourism and people looking for a tasty meal. I’d love a taco restaurant on the beach and I've already pre-planned what it would look like and how I'd get everything there. A closer goal would be to open a Tacoria in Bury St Edmunds which is on the back burner at the moment but watch this space. A podcast and a book are on the list amongst other things but one goal at a time!

We love how you style events! What's your creative process behind styling the supper clubs?

I always design them in advance, the dream would be to find a huge blank canvas venue and go to town with it but that can’t always be the case. Supper clubs are generally in small, intimate spaces so there’s not always a lot of room for decoration. My mind is design-led and I'm always thinking about how everything will look in the final event. There’s a very fine line between styling and theming so for me it’s all about defining the little details like flowers that makes a nod to the aesthetic and working from there. I love making my events multi-sensory so I’m always thinking about the bigger event using candles, incense and specific playlists to create an atmosphere that works with the food.