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 what I find growing wild around me.

Using 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.

In addition to keeping two colonies of honey bees, I ferment, smoke and preserve my ingredients using traditional skills that are the basis of my work. I also make cheeses, raw vinegar and many types of charcuterie here on the farm.

The attention to the detail for me is key.

I've written weekly on Substack for the last three years; stories that document the minutiae of rural life, beekeeping and my love of ingredients. There you'll find over two hundred long- form essays written down in an ever expanding project of setting down words.

And if photography is more of your thing, then an enormous record of my work is over on Instagram.

I'd be thrilled if you went to look.