About the Author

My first sentence was “can you eat it” and things have changed very little in the intervening years. I trained as a baker but became a chef, initially in Bristol and now in London. I like real food – basic ingredients that have been grown in the sunshine and good proper cooking to deal with them. It tastes better and it feels better. Butter not marg, sugar not sweetener, meat not quorn.

In my spare time I have written freelance about food and mountaineering, and have clippings from some of the better food magazines: Fire and Knives, Rotten Apples and Fork.