The journal
From the garden to the pass
Recipes, podcast episodes, kitchen culture and the odd honest opinion — everything I'm cooking, growing and thinking about.
The Stowmarket Peach Dessert — full recipe
Poached vanilla peach, whipped cheesecake cream, almond crumble and Thermomix mango sorbet. 8 servings, 4 components, 45 minutes active.
Continue reading →
The Sweet Tooth Signature Series
An exciting collaboration with HandFab — one of those moments in this industry that genuinely gives you a buzz.
Continue reading →
Live on Stage: Cooking Across East Anglia
This spring and summer I'm taking the knives on the road — cooking live at a run of brilliant food and agricultural shows.
Continue reading →
S2 E3 — Deepak Mallya, Head Chef at The Ritz London
His unexpected route into the kitchen and what it takes to run one of the most precise brigades in the country.
Continue reading →
S2 E2 — Blood, Sweat and Asparagus Spears
Andrew Turvil on the 1990s UK restaurant revolution — a reflective journey through a defining era for British kitchens.
Continue reading →
How I Empower Teams in Hospitality
Fostering empowered teams in the kitchen — building a culture of respect and collaboration that outlasts any single service.
Continue reading →
Why Having a Kitchen Garden Is So Important
Garden-led menus that highlight the beauty of seasonal ingredients and local flavours — from soil to service.
Continue reading →
Join the ChefLife Podcast
Insightful conversations with chefs and hospitality leaders — and how to pitch yourself as a guest.
Continue reading →
The Art of Sustainable Sourcing
Championing sustainable sourcing in the kitchen — creating a positive impact from supplier to plate.
Continue reading →
Exploring Fine Dining in East Anglia
The essence of fine dining in East Anglia — a unique approach to seasonal menus and local produce.
Continue reading →Prefer to listen rather than read?
The Cheflife Podcast covers the same ground — kitchens, careers and the people behind the plates.
