Membership
The membership is a deeper part of this site – It’s a space for anyone that wants to cook through the seasons with me.
As a member, you’ll be part of a growing collective that share the same love of seasonal cooking, great ingredients, and the natural world. You’ll have access to new and exclusive video content, as well as hundreds of simple, seasonal recipes. You’ll also receive monthly field notes and reflections and get first dibs on new cookbooks and in person events. As part of the community, you’ll be the first to hear about new offerings from the shop, including one-off commissions and small batch pieces.
A Taste of Membership
Chicken, wild mushroom, cider and rosemary stew
Use the best slow-grown, free-range or organic chicken you can find. It really does make a difference. I've made something very similar with wild rabbit, and it's equally delicious.
Grape, celeriac and apple salad with goat’s cheese and hazelnuts
It’s full of sweet grapes, crunchy earthy celeriac, crisp apple, soft rich goat’s cheese and slightly bitter toasted hazelnuts.
A steak and kidney pie
There’s something wonderful about a proper steak and kidney pie — the slow cooking, the rich filling, the gentle act of bringing it all together under a crisp, buttery pastry.
There are somethings that I use each day, or wear, or cook with, that I’ve come to love. I look after these objects, because in one way or another, they make me happier. Many of them are made by artists and makers that I look up to and in some cases, have known for many years. Other things have become so useful in the kitchen, and outside in the garden, that I feel I have to share them with you.
A poem for October
Learning to cook
Squid games
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