A year of seasonal cooking, traveling around England whilst working as a private chef. Honest local food, which celebrates seasonality and the best regional produce.

  Spring in Kent

Spring in Kent

  Pickled beetroot, sheep's yogurt cheese & watercress

Pickled beetroot, sheep's yogurt cheese & watercress

  Chilled beetroot soup, pickled fennel & spelt bread

Chilled beetroot soup, pickled fennel & spelt bread

  Herb garden bounty

Herb garden bounty

  Mushroom foraging in Rendlesham, Suffolk

Mushroom foraging in Rendlesham, Suffolk

  Concorde pears with vanilla & cinnamon

Concorde pears with vanilla & cinnamon

  Liver, turnip & balsamic

Liver, turnip & balsamic

  Courgette, ricotta, over-dried tomato & basil

Courgette, ricotta, over-dried tomato & basil

  Rhubarb from the garden

Rhubarb from the garden

  Foraged samphire nicoise, Southwold

Foraged samphire nicoise, Southwold

  Chilled pea, mint & avocado soup

Chilled pea, mint & avocado soup

  Pistachio cake, grapefruit & orange blossom

Pistachio cake, grapefruit & orange blossom

  Ham hock & winter vegetable broth

Ham hock & winter vegetable broth

  Vintage marmalade

Vintage marmalade

  Apple, watercress, radish & goat's cheese

Apple, watercress, radish & goat's cheese

  Salted caramel fudge & rhubarb melting moments

Salted caramel fudge & rhubarb melting moments

  Burnt custard tart, gooseberry & ginger sorbet

Burnt custard tart, gooseberry & ginger sorbet

  Wild garlic from Inkpen Woods, Berkshire

Wild garlic from Inkpen Woods, Berkshire

  Suffolk early windsor tarte tatin

Suffolk early windsor tarte tatin

  Fermented cauliflower, cauliflower, hazelnuts & winter purslane

Fermented cauliflower, cauliflower, hazelnuts & winter purslane

  WIld venison tartare, miso & walnuts

WIld venison tartare, miso & walnuts