My work is rooted in traditional skills, fermenting, smoking, foraging, and cooking with fire.

A rhythm shaped by the changing seasons, what grows here on the farm, and what I find growing wild around me.

Over two decades in professional kitchens, from country pubs to multi-Michelin-starred restaurants, brought me eventually to a small organic farmstead in rural England, where I now cook, write, keep three colonies of honeybees, tend an orchard and fixate over the kitchen garden.

I've written on Substack for over three years. Over two hundred essays, recipes, and dispatches documenting the minutiae of a life lived close to its ingredients. Readers call it workingman's poetry.

I am currently writing my debut memoir, a journey through times and places and the here and now, represented by Stephanie Katz at Giraffelight Media.

If photography is more your thing, an extensive record of my work is over on Instagram.

I'd be thrilled if you went to look.