Hello, my name is David Bez. I’m not a chef, I’m just a food lover, an Italian food lover. Born in Milan, I moved to London in 2008, where I've worked as Art Director and Graphic Designer since 2014, then many more years as freelance.
THE SALAD PRIDE BLOG (since 2010)
My colleagues seemed to love my salads and kept wanting to tuck in.
As even the junk food fans and the heavy meat eaters were fascinated by them, I thought they might interest a wider audience, so I started to take pictures and posting them on a blog. I’ve been creating a new salad every single day for 4 year as a challenge and posting on them my blog.
SALAD LOVE (2014)
Salad Love: How to Create a Lunchtime Salad, Every Weekday, in 20 Minutes or Less
For three years, I've created a new salad at my desk, every workday, as a challenge. I've developed a winning formula for composing salads by base, vegetable or fruit, fresh herbs, protein toppings and dressings.
BREAKFAST LOVE (2016)
Breakfast Love: Perfect little bowls of quick, healthy breakfasts:
Perfect Little Bowls for Quick, Healthy Breakfasts.
After wowing us with Salad Love, he's back with more than 150 breakfasts for every season and every palate. Every bowl is a feast for the eyes and as pure and simple as possible. Composed of two fruits or vegetables, plus a combination of a cereal, a protein, a liquid like yoghurt or milk, and perhaps an extra topping such as fresh herbs, it s amazing how much variety and satisfaction you can get from just one bowl.
SUPPER LOVE (2017)
In my third book "Supper Love" there are 130 supper bowls for any season and every appetite. The options are endless and vary from light, raw and fresh, to hot, filling and wholesome. Every recipe in this stunning book is ultra simple and can be adapted to suit a different diet, such as vegan or vegetarian.
FROM FLEXITARIAN TO VEGETARIAN
SALADPRIDE CAFE @ NEAL'S YARD (2016-2017)
For 2 years we have been serving tasty and supercharging soups, salads and breakfasts, fresh juices, smoothies and cakes, gluten-free, dairy free and refined sugar-free (yes, it’s possible!), but mostly we championed fruits and veggies, local and sustainable artisans and farmers.
PLANT HUB / HACKNEY (2018-20)
My approach is different, it’s about more about brining big veggies to the next level and, together with pulses, show how simple can be.