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“The raw knowledge and skills she shared with me has been a pivotal experience in my life.”

“I have yet to meet anyone as infinitely creative with decadent raw food recipes as Deborah Durrant.

I have yet to meet anyone as infinitely creative with decadent raw food recipes as Deborah Durrant. Deborah possesses a talent for creating new and incredibly inspired recipes as effortlessly as breathing, and yet to the uninitiated her talent can seem unfathomable. For anyone who is looking to take their raw food recipes to the next level, whether for personal gratification alone (and of course impressing friends and family) or for high-level professional development, then Deborah is one of just a very few people in the UK I would wholeheartedly recommend without hesitation. ”

“You should be so proud Deb. I’m so lucky to have changed my career because of you.”

“After having done lot of raw food courses, Deborah gave me the tools, rules and confidence to change recipes and to start making my own.”

“There is no one better than Deborah…her food is fantastic.

If you are interested in delicious raw food then there is no one better than Deborah. Quite simply her food is fantastic.”

“Deb proved that raw food could be treat rather than torment.

I love to cook, eat, entertain and grow things. I’d always thought of ‘raw food’ diets as faddy and probably boring. Deborah’s incredibly accessible and entertaining training has changed my perspective. As well as introducing some key techniques, explaining the benefits and principles, Deb proved that raw food could be treat rather than torment. The recipes are easy to follow and the taste luxurious and delicious. I would highly recommend Deborah’s courses to anyone who is interested in adding another string to their culinary bow or explore the health and vitality benefits of raw food.”

“Deb helped me immensely with my particularly weak area which was presentation and plating. My raw food ability and confidence has improved by leaps and bounds.”

“The impact Entice had on me as a person and on my career was defining.”

“I had heard of raw food, and thought that this would be lots of salads. I was keen to try something different and with a little anxiety and lots of excitement I booked myself on two Deliciously Raw courses. Wow, how wrong was I no salads in sight. The raw dessert cheesecakes were fantastic with lots of exciting ingredients I’ve never used before, but which are now in my store cupboard. Deborah was really enthusiastic and encouraged me to try a huge array of recipes. I would recommend the chocolate brownies and the delicious kulfi (my favourite). If you are considering training with Deborah I would definitely go for it, this will seriously change your life!!!!”

“I gained the confidence and knowledge to start creating my own raw food recipes…. “For anyone who’s been thinking about doing something like this for a while, I would say just go for it!...a truly life-changing experience”

“I know how to adapt recipes to suit my own taste and I’ve learned the skills to present elegant plates of food. I’ll certainly be attending more of Deb’s Deliciously Raw courses!”

“To work with Deborah has been one of my greatest experiences since starting with raw cuisine. She is truly a ‘Raw Food Wizard.”

“If you’re interested in raw food as a concept, and are curious to find out what it’s all about, I’d recommend Deb’s course as a great introduction – light on lecture  – heavy on experience. Give it a go, you, and your body might like it!”

“Deborah is a serenely calm, very generous and warm-hearted tutor, and she kept us totally interested for the whole 3 days of the Raw Desserts course. I learnt a massive amount about the use of different ingredients in the making of raw desserts – how to form different textures to produce results that will be familiar to traditional desserts, how to integrate different flavours and how to produce our own recipes. I would thoroughly recommend this course to anyone who wants to produce raw healthy desserts for special occasions”

“A huge unexpected gain was learning about the fine dining aspect of raw food. I had sort of dismissed it as not really being for me and not something I could use in my own business. How wrong was I?”