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 weekly on substack about 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.