Celebrity chef is a busy Bee

2:40pm Thursday 2nd January 2014

A CELEBRITY chef who survived three heart attacks before becoming an advocate for healthy eating is to visit Evesham in the New Year as the patron of Evesham Vale Cardiac Rehab Charity.

Sally Bee, who has appeared on This Morning, The Alan Titchmarsh Show and Daybreak and also has a regular column in the Daily Mail, is perfectly placed to speak from the heart when it comes to the importance of being healthy.

Her fourth cookbook, The Secret Ingredient Family Cookbook, is out today (Thursday) and she has just released a survival guide for heart attack sufferers called After Your Heart Attack: A Guide to Getting Your Life Back On Track.

The chef once suffered three massive heart attacks at a young age and at one point doctors said she would not make it through the night, so eating well is not so much a life-style choice, rather a lifeor- death choice.

She said: “I am delighted to support the Evesham Vale Cardiac Rehab Charity. It is dedicated to ensuring that every heart patient in their area has the best possible chance of living life to the full after any heart event.”

Gerry O’Donnell, chairman of the charity, said: “We are very pleased Sally has agreed to be our patron for she brings her enthusiasm and passion for a healthy lifestyle and diet to our cause.

“Sally is not only an inspiration to those who have cardiac problems but also someone in the public eye who will help raise the profile of Evesham Vale Cardiac Rehab and what we are doing.”

Meanwhile, two students from the Cotswolds have joined forces with Sally to put healthy eating on the menu at Stratford College.

Shannon Sutton, of Chipping Campden and Amy Tustain, of Shipston, are among hospitality and catering students who are preparing healthy and nutritious menus with her help.

She will provide ongoing support to students taking the Level 3 Extended BTEC Diploma in Hospitality and Catering, helping them make their meals adaptable to any dietary requirements, and encouraging them to choose low fat, healthy options when developing their menus.

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