Gastronomy
Guided Forays & Cookery
Events I run through the seasons — foraging walks, cookery demonstrations, and pop-up gatherings. Wild food, good technique, and the occasional long table at LEO.
Hospitality consultancy
Helping kitchens and food businesses work better — sustainability and seasonal cooking, back-of-house structure and process, and the team-building and leadership development the industry too often goes without.
Private Chef
High-end private dining for small numbers. Selective, and worth the wait.
