I've been a chef and cookery teacher (specialising in lacto-fermentation) for 10 years but prior to training at Leiths I was a feature writer and editor on a national newspaper. I still write features on a freelance basis and develop and write recipes for various commercial clients. I also have my own Substack newsletter, In Good Taste, sending out a ferment or ferment-adjacent recipe to subscribers on a weekly basis.
I run supper clubs and workshops in London and further afield.
