Today I cooked a pissaladiere (without the traditional anchovies), for a vegan customer who was visiting the offices of one of my...

Planning a bespoke menu for each client is an important process, at the end of which we have a seasonally appropriate menu which fits the cl

November is the beginning of the spinach season! Although we are used to getting the pristine baby spinach leaves from the supermarket...

Make a Gorgonzola, pear and pecan sandwich with British watercress for lunch. this is one of our favourites with our business lunch customer

Having your own veggies doesn't get much better than bringing a beautiful fresh bunch of beets up to the kitchen to be transformed into a...

I was trimming some of our very overgrown hedges the other afternoon (one of the few recently where it hasn't been pouring with rain!)...