Morning! I work on the farm alongside Mark and Paul, getting involved in many exciting aspects of the farm. I have dabbled my snout in cheffing and so am using this experience to cook the succulent pork produced by these brilliant animals to offer some recipe suggestions. Whilst studying architecture in Oxford I worked as a fishmonger, then gave in to my passion and worked at Jamie’s Italian. I then moved on to working as a sous chef in a beautiful pub by the stunning Oxford river. After a few intense days stage at Le Manoir aux Quat’Saisons I ventured up to the Lake District to work at the one starred Holbeck Ghyll overlooking Windermere-such a stunning place! Most recently I worked at the acclaimed two Rosette Pheasant at Keyston in Cambridgeshire under Jay Scrimshaw before deciding to come back to my roots in Suffolk and mingle all of this CV into one and sign myself up to a farming life once again!