I typically work at the cutting edge of food, fermentation, food design and sustainability, helping to rethink and reshape how we can feed the world in a more healthy, regenerative, equitable and ecologically-friendly way. This work has involved designing food, cooking food and also writing and broadcasting about food.
Since receiving a Ph.D. in materials science from Oxford University in 2014, I have helped create delicious things for the world's very best restaurants, bars, and brands. Lots of places on the 50 Best Lists and with Michelin stars, including noma's Nordic Food Lab, Mirazur, Waterside Inn, zero-waste Silo, the Mr Lyan family, and even Prada. I have a particular focus on using fermentation to unlock deliciousness, circularity and nutrition.
I co-founded food tech startup Win-Win Food Labs—which uses fermentation to create sustainable, ethical alternatives to unsustainable, unethical foods, starting with chocolate—and co-founded MOLD Magazine, part of www.thisismold.com, a print magazine exploring the intersection of food, design, and how to feed the world of the future.
Over the past ten years I have written and spoken about the future of food and challenges in global food systems. I've given talks at the V&A. My written work has been featured in various magazines and newspapers around the world and my work and projects have been featured on CNN, Bloomberg, the BBC, and the FT.
In 2025, Penguin Life will publish my first book 'Adventures in Fermentation'.
