Welcome to my website where you will find all things food including plenty of blogs and recipes along with the professional chef services that i offer.

You can also interact with me here on my social media pages.

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Food for me, is my absolute passion and slight obsession perhaps. It was a no brainer for me to take it up professionally after a left school and progress as a chef and forager too. I've always enjoyed cooking, whether it's at home, cooking for others or in a commercial kitchen. 

I met a fellow chef when i was in my early twenties. He was a forager and used to turn up at the back door with a box of goodies that he had picked that morning. I was intrigued, excited and never even realised that these wild and free ingredients existed, let alone could be eaten. I wanted to learn more and so it began, my journey into the world of foraging. I'm self taught and have done a lot of research online, via books and picking the brains of fellow foragers over the last 15 years or so. I find it mesmerising what is not only available in my local terroir but how it changes so much from county to county in existence, appearance and notably taste.

I like the challenge of incorporating wild food that is available to us all in some form or another into my day to day cooking. It doesn't come anymore local, fresh and nutritious than that.

I love to teach, inspire and share my passion with others and remember, you never stop learning!

Career

Having started my career back in 2001 at the Holne chase hotel in Devon, i always had an ambition to learn and cook at the highest level. After completing a 1 month stage with the 2 Michelin starred Martin blunos in bath i always knew that's where i wanted to be.

After a few years working at hotels and restaurants in the southwest i  went onto Teach both the recreational and chefs academy courses at the award winning Ashburton cookery school in Devon for 8 years .

After gaining valuable knowledge and experience i was still hungry to get back in the kitchen and pursue my dream. I left the school to go and work at the prestigious and renowned Le Manoir aux q'uat saissons with Raymond Blanc and Gary Jones.

After completing two incredible years at le Manoir I took the reigns at the Lake country house hotel in Powys wales, cooking seasonal, British dishes with classical french techniques and as an avid forager, nature's influences.

Current Dishes include:

Smoked butter crumpet, bacon jam, sweet and sour pineapple, Montgomery cheddar .

Cornish Hake, Lincolnshire prawns, Nduja, cannellini bean stew, sour dough batter scraps .

Burnt cheesecake, manzanilla caramel, vanilla, lemon, salted almonds, primrose.