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
Wild mushroom pizza with Parmesan, truffle oil and chives
You can use cultivated mushrooms, but the deep, bosky flavour of certain foraged mushrooms takes some beating.
Grilled pears in honey and cinnamon with vanilla mascarpone
I was first cooked this by River Cottage chef Conner Reed. It was absolutely delicious – so much so that it’s now become a firm favourite of mine
Steak and chips with peppercorn sauce
Bavette, sometimes called flank steak, is a relatively thin, loose-textured cut with a deep, beefy flavour
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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