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
Fried mutton loin with shaved cauliflower, preserved lemon & smoked paprika
I cooked the loins hot and fast, with coarse salt, olive oil and the verve of youth. The meat was sensational – as tender as you could wish for.
Chard with garlic, quinoa, tomatoes and parsley
There are several varieties of chard, but it’s rainbow chard I love the most. The leaves tend to be thick and waxy and grow like dark-green, billowy clouds stitched to multicoloured stems.
Sweetcorn, rosemary and smoked cheddar soufflé
Is the soufflé on the brink of extinction? It’s certainly been on the endangered list since I started cooking, over 20 years ago.
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.
Squid games
The picnic
Making a picnic to take with you is one of the simplest ways to enjoy good food and the outdoors at the same time...
A note on growing your own..
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