The Journey from London to Suffolk.
Mavis Lavis was born in East London in 1968, growing up in a household where resourcefulness was a way of life. Her father, a Chief Petty Officer in the Royal Navy, brought a maritime discipline to the kitchen, teaching Mavis that experimentation was the key to any great meal. It was this foundational "can-do" spirit that served her well decades later.
Mavis Lavis
Mavis & Claude
In 2015, Mavis’s culinary path took a sharp turn when her husband, Claude, developed a gluten intolerance. Refusing to let him settle for bland substitutes, Mavis transformed their kitchen into a laboratory of sorts. Now settled in the rolling landscapes of rural Suffolk, she has developed hundreds of bespoke recipes that marry her London heritage with the incredible seasonal produce of the East Anglian countryside.
"I believe that dietary restrictions are simply an invitation to be more creative."
Mavis’s New Suffolk Inspiration
The rich food culture of East Anglia that defines the Mavis Collection.
Aldeburgh & Orford
Famous for smoked fish. Drawing on her father's Navy background, Mavis creates gluten-free chowders and tarts using traditionally smoked local fish.
Ancient Grains
At the heart of UK grain production, Mavis experiments with naturally gluten-free local buckwheat and quinoa instead of traditional barley.
Local Producers
From raw milk Baron Bigod cheese to cold-pressed rapeseed oil, she prioritizes local heart-healthy alternatives to traditional butter.
Seasonal Game
Utilizing high-quality local pork and venison, her recipes focus on clean ingredients that don't require hidden gluten-based thickeners.