Cancer and cancer treatments such as radiotherapy and chemotherapy have an impact on taste and the senses. We’ve taught over 700 people and they’ve taught us so much about the effect of cancer on taste. Many people experience a metallic taste in their mouths, a burnt feeling in their throat, or no taste at all.

Life Kitchen supporter Nigella Lawson refers to this as your taste buds ‘taking a bashing.’
On top of the learning from our students, Life Kitchen is also backed by science. Our recipes and ingredients are all developed with Professor Barry Smith, from the Centre for the Study of the Senses at the University of London. We also consult with dieticians and nutritionists to make sure our recipes are nutrient-rich.

Our focus is on giving maximum flavour. We make delicious food that stimulates the palate and the senses. We do this by thinking about five important factors when we’re cooking, those are: Umami, the trigeminal nerve, smell, texture and layering.

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Covid-19 - Life Kitchen Cookery

At Life Kitchen the welfare of our guests and staff is of the utmost importance. After taking trusted advice from Public Health England and other government bodies with regard to COVID-19, it is with regret that we will be re-scheduling all upcoming classes until a later date.

Please do get in touch if you have any questions by emailing, and please do sign up to our mailing list to get further updates.

Recipes to revive the joy of taste & flavour

Shaun Riley | Operations Director

Shaun is operations director for Life Kitchen and has a commercial background in social housing, media and health care. Shaun heads up our northern operations at Mowbray park lodge.

Contact Shaun about Mowbray Park lodge, northern classes and events at

Kimberley Duke | Ceo - Culinary director

Co-founder of Life Kitchen, Kimberley is a trained chef, who is deeply passionate about food, flavour and all things taste related. Kimberley also heads up research and development.

Contact her for all things partnership, collaboration and food at