I am: Always hungry
I'm allergic to: Nothing
I'd rather eat: Non processed, ethically sourced food, organic, fair trade, non gm
I'm lucky enough to spend most of my time eating, growing, writing and talking about food.
I've won Food Book of the Year twice (A Year at Otter Farm, and A Taste of the Unexpected) and have written 4 books for River Cottage. The take all the photographs in my books and articles.
Otter Farm, home of our Kitchen Garden School, is 17 acres dedicated to flavour. Among the many delicious crops, there are pecans, Szechuan pepper, quince, Japanese wineberries, Vietnamese coriander, mulberries, apricots and sweet cicely, as well as a forest garden, a vineyard and a new kitchen garden. It is the place to come to learn and be inspired about any part of that journey from plot to plate.