Kieran Jefferson is a cook, writer, forager, beekeeper, sheep wrangler, and chicken whisperer. He lives on his smallholding in rural France where he is in the process of becoming self-sufficient. He writes about cookery, wild foods, France, environment and agriculture, and self-sufficiency, and has been published in Locavore Magazine, Terroir Review, Modern Salt, and Crumbs Magazine. Kieran is a member of the Association of Foragers, and offers guided wild food walks in the Burgundy countryside. Previously he was Head Chef for the UK chain Friska, and a partner in the off-grid catering company Forage & Fire. He is always looking for new writing opportunities.
Foraging, food growing, animal husbandry, beekeeping, sustainability, recipes, self-sufficiency, agriculture, France.
English - mother tongue. French - basic conversational.
Locavore Magazine - feature writer for both print and online editions, online editor, recipe writer, contributing editor to the print edition. Terroir Review - feature writer.
Best Sustainable Restaurant, OFM Awards 2014 (Friska) The Association of Foragers.