Collaborations
I count myself among those lucky few who loves what they do, an energising experience enriched by those I meet along the way. While a lot of my work involves brief encounters, there are a few who I am privileged enough to spend time with regularly.
We are never alone in what we create, simply our own architect and a piece playing its part.
RECIPE WRITING, EVENTS & CUSTOMER
Rooted in organic farming with sustainable biodiversity at its heart, Sandy Lane promotes and strives towards an environmentally conscious food system. Beyond farming George takes a process driven approach to customer engagement through innovations in the humble veg box. “Putting the power back in the hands of farmers and growers”. This is a powerful tool in shifting the focus away from large scale systems in favour of a community driven approach. Having been a Sandy Lane veg box customer for many years, the benefits and quality speak for them selves. If ever there was an argument for value over cost, this would be it!
REDUCING WASTE A JAR AT A TIME
There is something quietly hopeful in food that is grown close to home. Not perfect food. Not always familiar food. But food shaped by weather, soil, season, and the hands that tend it. Seasons Preserve grew from a desire to preserve more than ingredients alone. Working alongside a local farm and its veg box scheme, there is always a natural tension between what the land provides and what people have come to expect. Variety and familiarity matter. Some produce must be brought in from trusted growers beyond the farm so the wider harvest can continue to reach people’s kitchens and tables. Yet with that comes surplus. Boxes of fruit and vegetables that may no longer be shop-perfect, but remain full of flavour and worth.
PHOTOGRAPHER
I'm a documentary, event, and portrait photographer based in Oxford, relaunching my professional practice after a career break to raise my children and work as a teacher. I trained in photography in the late 1980s and built an early career as a documentary photographer, work that was recognised with a national photography award in the early 1990s. That grounding shaped the way I shoot today: I work in natural light, and I prefer to observe and capture rather than direct or pose — letting genuine moments unfold rather than imposing on the people or scene in front of me. I've recently been building a fresh body of event work, including photographing professional catering and hospitality events alongside my husband, an event chef, and I'm actively taking on new portrait and event bookings. I'd love to connect with anyone looking for a photographer with a documentary eye and a natural, unobtrusive style — whether for an event, a portrait session, or a collaborative project. Eating out has steadily become more and more about the experience rather than simply the food. It could be fair to say that Heston kicked this off with his trickery, shunning convention & taking a bold step away from the accepted etiquette that emerged out of the traditional. Enhancing the experience that surrounds food has continued to gather momentum at a steady pace, pushing the boundaries of creativity and expectation. It is wonderful to be present to such a shift and I am privileged to be a part of it. Woodland Feasts are private events, so please do get in contact to find out more and book one for yourself.
LIVE FIRE EVENTS
Dining has evolved in many ways since I began my journey in the late 1990’s. Perhaps the most dynamic shift has been that of the outdoors ‘restaurant’, creating an experience that connects people to place. Eating out has steadily become more and more about the experience rather than simply the food. It could be fair to say that Heston kicked this off with his trickery, shunning convention & taking a bold step away from the accepted etiquette that emerged out of the traditional. Enhancing the experience that surrounds food has continued to gather momentum at a steady pace, pushing the boundaries of creativity and expectation. It is wonderful to be present to such a shift and I am privileged to be a part of it. Woodland Feasts are private events, so please do get in contact to find out more and book one for yourself.
RECIPE WRITING & CUSTOMER
I’ve known Geoff for a relatively short period of time, but what is abundantly clear is his passion for his craft and a thirst for learning. A very powerful combination and the perfect recipe for success. An intimate knowledge of the terroir of his meat shines through. Couple this with a short hanging time and the result is a light and delicate yet complex flavoured meat that is ever changing with the seasons. This is the best venison I have tasted with the texture to match. Certainly a departure from the heavy overpowering game that is so often the stereotype. A breath of fresh air. Banish any preconceived misconceptions about what you think venison tastes like!
RECIPE WRITING, EVENTS & CUSTOMER
The Fat Squirrel Outdoor company is a group of enthusiastic and exuberant people, from all walks of life, who have come together with the common goal of enriching peoples lives by embracing the outdoors! With a wealth of experience and knowledge for all things outdoors, the 'Squirrels' wanted to branch out into food. With campfires being at the heart of Fat Squirrel, cooking over fire was a gap they were keen to fill. Not being 'foodies' themselves, I joined the team to develop and deliver their culinary aspirations across all of their sites.
FARM SUPPERCLUBS
Niall brought intention to the ethos of 'you are what you eat' by creating Organised Nutrition. Taking whole ingredients, the principles of nose to tail and crafting something to bring a little of this to daily routine. Beyond this, Niall realised that actions speak louder than words. Organised is bringing local to the table quite literally. They have created an interactive resource to bring together local producers, farms & chefs who share an ethos. Then top breathe life into this ethos, Organised facilitates supper clubs to bring customers to the table, quite literally. I am very happy to be one of those chefs.
DEVELOPMENT | CONSULTANCY | CORPORATE ENTERTAINMENT
The Fat Squirrel Outdoor company is a group of enthusiastic and exuberant people, from all walks of life, who have come together with the common goal of enriching peoples lives by embracing the outdoors! With a wealth of experience and knowledge for all things outdoors, the 'Squirrels' wanted to branch out into food. With campfires being at the heart of Fat Squirrel, cooking over fire was a gap they were keen to fill. Not being 'foodies' themselves, I joined the team to develop and deliver their culinary aspirations across all of their sites.
TEACHING | CORPORATE EVENTS
While I have worked at my fair share of training venues over the years, few are as beautiful as the Honesty Cookery School. More importantly is their ethos, bringing accessibility and transparency to cooking for the beginner and enthusiast. With a wealth of tutors honed in the art of their respective international cuisines, the cookery school is also committed to championing seasonal and local produce from a little nearer to home. I am honoured to be asked to develop and deliver classes that do just that in a wide variety of styles and techniques. A day at this intimate venue never disappoints!
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