Award-winning cookery author, chef and cookery teacher. I'm the author of five recipe books. I also write recipes and gourmet luxury travel guides which are published on my website and occasionally in other publications. I am a professionally trained chef, and have undertaken the Certificate Course of Food & Wine at Ballymaloe Cookery School. In addition to writing and cooking, I regularly teach a wide range of cookery classes at schools around the UK, as well as running Field & Fork School.
I have a particular interest in every day home cooking, providing simple, reliable ideas for daily home cooking and translating advanced cookery techniques into easy, achievable processes in the home kitchen. Traditional methods of cookery and forgotten skills, such as fermentation, smoking and foraging. Country cooking, game and wild food sourcing and preparation. Baking, including bread, sourdough, pâtisserie and a keen personal interest in Scandinavian baking. Student cooking and children's cooking classes. Regional British, French, Spanish and Danish food. Creating easy to follow, reliable recipes, assuming no prior knowledge.
BA in French and Spanish
Cookery book writing Cookery teaching Occasional private cooking Very occasional ghost writing and food styling
World Gourmand Awards for Best Series André Simon Shortlist for FERMENTED
Founder and Director of Field & Fork School. Executive Chef Tutor at Harborne Food School