I’ve had a flurry of new sign-ups recently, so I thought I’d reintroduce myself to those of you who may be new to Substack.

After two decades spent in the heady world of bougie central London restaurants, Michelin stars, and gripping chest pains, I walked away from complete burnout and found purpose and solace once again in the wilds of rural England. I work as a Private Chef on a small farm for a young family, where I use traditional techniques without too much faffing about, working with the rhythm of the seasons. I cure, preserve, smoke, and forage, bake sourdough, make cheese, and keep two colonies of honeybees for my sins.

I try to write here most weeks, as I have done since 2023, and am now in the process of writing my debut book.

There are nearly two hundred long-form essays here in my archive for you to discover, full of stories, techniques, and a quiet journey that meanders through my love of the English countryside, along with the ups and downs of drafting twelve chapters of memoir for publication one day.