I have always loved foraging, from blackberry picking to pickling and preserving of many different things I can find on the farm, it allows me to cook in a seasonable and sustainable way- which is at the heart of my food style.

Each season brings an abundance of ingredients for me to work with. Spring sees the Wild garlic leaves (perfect for pesto's and pepping up volutes) develop into flowers which are delicate additions to dressing spring dishes to capers which are ideal for salting and pickling for their use in dishes for the rest of the year. 

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