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 Stop, before you go any further. This site is about one
person and a love affair.
Brought up in a Yorkshire country
house, exposed to real foods, home grown, from local sources
including fresh milk from the neighbours farm. A seed was
planted and from it grew a love, a passion and a desire.
A period of culinary education through hotels and renowned
restaurants from the British countryside to the Antipodean
delights of Australia. Learning the arts of smokery and sausage
making. Experiencing the exotic cuisine of Sydney, hosting
guests in French chalets, food tasting travels through Italy,
more recently working in sporting lodges and country houses
throughout the UK.
With influences based in classical British and French cookery, counterbalanced
by modern and eastern styles and techniques. Gaining inspiration from the time
honoured fashions of Larousse, Escoffier and Mrs Beeton, to modern legends such
as Fergus Henderson, Charlie Trotter, Thomas Keller, Simon Rogan.
Based on a Northumberland smallholding in Hadrian’s Wall country, with
rare breed Middle White pigs, the fields and hedgerows of God's county to rummage
in for exciting ingredients such as wild mint, St. George’s mushrooms,
nuts and berries. A small shoot on a family farm providing
yet further opportunity to benefit from the natural harvest of the wild. Not
forgetting that not everyone
wishes to eat game and wild foods.
Personal chef services can be provided for weddings, country houses, and demonstrations.
Dinner parties, shoot lunches and special occasions. With all food prepared in
the chef's kitchen to finish and serve at your own venue.
For Menus, ‘heat to eat’ Ready
Meals and Produce examples or your
comments and culinary conundrums |
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