my work is rooted in traditional skills such as fermenting, smoking, foraging and cooking with fire; a rhythm of work that reflects the changing seasons, what grows here and what is farmed and wild around me.

i use the skills that I've learned over two decades of professional cookery, from simple country pubs to multi michelin-star restaurants, and now I work as a private chef for a small FAMILY ON THEIR ORGANIC FARM IN rURAL ENGLAND.

I write  weekly on  substack , WHERE i focus on my food and techniques, produce, nature and life.