I work as a private chef with a UhNW FAMILY ON THEIR ORGANIC FARM IN rURAL ENGLAND.

my work is based on the old skills, fermenting, smoking, foraging and cooking over 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, now put to good use for good people.

I write a weekly 'BESTSELLER' substack WHERE i focus on my work, produce, nature and life.

IF YOU WERE MINDED to search me out, you'll find HUNDREDS OF THOUSANDS OF MY WORDS over there for you to read.