Collaborations
I count myself among those lucky few who loves what they do, an energising experience enriched by those I meet along the way. While a lot of my work involves brief encounters, there are a few who I am privileged enough to spend time with regularly.
RECIPE WRITING | SUPPORTER | CUSTOMER
Rooted in organic farming with sustainable biodiversity at its heart, Sandy Lane promotes and strives towards an environmentally conscious food system. Beyond farming George takes a process driven approach to customer engagement through innovations in the humble veg box. “Putting the power back in the hands of farmers and growers”. This is a powerful tool in shifting the focus away from large scale systems in favour of a community driven approach. Having been a Sandy Lane veg box customer for many years, the benefits and quality speak for them selves. If ever there was an argument for value over cost, this would be it!
RECIPE WRITING | SUPPORTER | CUSTOMER
I’ve known Geoff for a relatively short period of time, but what is abundantly clear is his passion for his craft and a thirst for learning. A very powerful combination and the perfect recipe for success. An intimate knowledge of the terroir of his meat shines through. Couple this with a short hanging time and the result is a light and delicate yet complex flavoured meat that is ever changing with the seasons. This is the best venison I have tasted with the texture to match. Certainly a departure from the heavy overpowering game that is so often the stereotype. A breath of fresh air. Banish any preconceived misconceptions about what you think venison tastes like!
DEVELOPMENT | CONSULTANCY
The Fat Squirrel Outdoor company is a group of enthusiastic and exuberant people, from all walks of life, who have come together with the common goal of enriching peoples lives by embracing the outdoors! With a wealth of experience and knowledge for all things outdoors, the 'Squirrels' wanted to branch out into food. With campfires being at the heart of Fat Squirrel, cooking over fire was a gap they were keen to fill. Not being 'foodies' themselves, I joined the team to develop and deliver their culinary aspirations across all of their sites.
WORKSHOP HOSTING
Many of us have aspirations and dreams, but few are brave enough to take action let alone shout it from the roof tops. Michael and Laura began from humble beginnings, a collection of books focused on self sufficiency in its various forms. Primarily asking the question “can a garden feed a family”? Curiosity, and a desire to share this curiosity, has taken them on a journey of discovery. A journey that they are all too willing to share with open arms to anyone who dares. This in turn has transformed a building and scrap of land in the middle of suburban Northampton into a veritable culinary world of wonder. If Willy Wonka made a library, it would be something like this!
MENTORSHIP | EVENTS
Street Croft Farm
Ian and Hannah are the epitome of determination… but isn’t that what every modern day farmer has to be? Fuelled by a simple passion for the land and its potential, their attitude is most certainly stewardship. Realising, like so many others, that diversification is the key to survival, Ian and Hannah have embarked on exploring what is possible. I am at their disposal to further their journey in any way I can.
TEACHING | CORPORATE EVENTS
While I have worked at my fair share of training venues over the years, few are as beautiful as the Honesty Cookery School. More importantly is their ethos, bringing accessibility and transparency to cooking for the beginner and enthusiast. With a wealth of tutors honed in the art of their respective international cuisines, the cookery school is also committed to championing seasonal and local produce from a little nearer to home. I am honoured to be asked to develop and deliver classes that do just that in a wide variety of styles and techniques. A day at this intimate venue never disappoints!
.jpg)
LIVE FIRE EVENTS
Secret Adventures
Dining has evolved in many ways since I began my journey in the late 1990’s. Perhaps the most dynamic shift has been that of the outdoors ‘restaurant’, creating an experience that connects people to place. Eating out has steadily become more and more about the experience rather than simply the food. It could be fair to say that Heston kicked this off with his trickery, shunning convention & taking a bold step away from the accepted etiquette that emerged out of the traditional. Enhancing the experience that surrounds food has continued to gather momentum at a steady pace, pushing the boundaries of creativity and expectation. It is wonderful to be present to such a shift and I am privileged to be a part of it. Woodland Feasts are held in private woodland so please do get in contact to find out more.
SUPPORTER | CUSTOMER
The ethos behind terroir is to embrace heritage, respect environment and develop craft. This ethos stretches far beyond ingredients to cook or make wine with. This is a process of shaping decisions though every aspect of life from objects of use, styles of working and even relationships. In a world of A.I., ever increasing economies of scale and mass production, a sense of humanity is often lost along the way, replaced by generic and impersonal qualities. Individuality is a quality that is so often overlooked, or missed altogether. Working with terroir brings humanity. Alistair embodies this in every way. From the tools he uses, the techniques he embraces and the wood he sources. Having worked with him for close to two years, Alistair takes the time to understand and listen, to fully grasp what it is that I am looking for in terms of functionality and aesthetics. He then guides me through the process, balancing what is possible against what I want to craft something truly unique. As well as this, Alistair is efficient in his communications and delivers on his promise. He is a person I trust to deliver what I am looking for in a professional and efficient manner.
