Pancetta, Mushroom and Sage Pizza Dough Gnocchi
and dinner at Kush, Bristol
Zest
MasterChef Champion 2024 Food writer and content creator with a big focus on creating bold and vibrant flavours using everyday, accessible ingredients
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Latest posts
Sea Bass Taco
This week’s newsletter is an admittedly short one.
Seared and Glazed Lion’s Mane Mushroom with a Hazelnut Salsa Verde
Restaurant Spotlight: Da Costa, Bruton
Coronation Chicken Supreme
and my feast at Gambas
Strawberries and Cream
and welcome to the Sri Lankan Table
Lemon Sole with Nduja Butter, Capers, Olives and Preserved Lemon
and a trip to Authentic Hot Pot and Hand Pulled Noodles
Aubergine Panzanella and Spiced Eggs
and a trip down memory lane
The Lentil Salad for Every Occasion
Wedding seasons continued this weekend with an international twist.
Sri Lankan Black Pork Curry
My thoughts on The Duncombe Arms and unexpected uses for oniony flowers
Smoked Lamb Shoulder
and the secret to stainless steel pans
Whole Crispy Chicken, Sticky Sauce and an Asian Slaw
Delicious dinners, moreish lunches and a couple of tips to make you a more exciting cook
Steak and Charred Hispi Cabbage with Chimichurri
Just under two years ago I was lucky enough to be invited to Fortnum and Mason for an interview that would feature in an article about myself, the Food and Drink’s Studio and CEO, Tom Athron.
Crispy Aromatic Duck
Bookshops, supper clubs and Cornish retreats
Rhubarb and Custard Pavlova
and reaching an important milestone in my new career
Chorizo Puttanesca
and why size matters
Wild Garlic Sambal
and PUBLICATION DAY
Ginger and Cardamom Hot Cross Buns
and designing the cover for Elevate
Carrot Cake Tart
and it's shoot time for Elevate
Seared Pork Chop with a Mojo Rojo and Salsa Verde
This week we’re continuing our dive into the word of publishing and the story behind Elevate.
Orzo Lasagne
and the process of writing Elevate
Gobi Manchurian
and a spotlight on Caper & Cure