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