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 using traditional skills, and also make cheeses, vinegars and charcuterie here on the farm.

You can find the stories of this craft, written weekly on Substack, where you'll find over two hundred essays I've written over the last few years, focusing on the food, ingredients and the techniques that I use in my work in addition to tales of beekeeping, the quiet life and my love of the outdoors.