At the end of September we had the pleasure of Paul Foster poking his snout in at the farm and meeting our pigs again. Paul is head chef at The Tuddenham Mill near Newmarket [Suffolk], where he is proud to use fantastic local produce and is a very keen forager, showing us a thing or two on the farm. So whilst eating a Dingley Dell Pork platter at The British Larder we were able to throw him a few questions to get to know Paul when he’s not running around the kitchen in chef whites…   Sat Bains was a huge influence for you in the kitchen but who was it that really got you into cooking?   I grew up in pubs with my mother in the kitchen. I would always be washing up pots and prepping a bit of food here and there and constantly watching to see what she was doing. I learnt a lot from her and from there I went on to catering college.   What do you get up to outside of the kitchen if you have time?   I play a lot of squash but generally don’t have much time. I am a city boy deep down and so being in the country side is something really exciting and different for me. I also walk my greyhound a lot and forage on the way.   What has been your greatest achievement apart from all your cheffing awards etc?   I once did a parachute jump for Mencap which was amazing. I feel the charity is doing an incredible job and I wanted to show my support for them. I’ve also bungee jumped too! Thank you Paul, and we hope you enjoyed your Dingley Dell Pork platter!