Coming from a long line of farmers, and growing up in the agricultural heartland of Shropshire, using the produce around us and that we were growing was second nature to me growing up, and using the produce we had grown to make meals for the whole family was my first foray into the world of cooking. Since becoming a professional Chef, I have been lucky to work at some of the best restaurants in the world, but a crucial step to me was always missing. Why are we importing produce from all over the world instead of celebrating the produce on our doorstep? This upbringing and experience has shaped my philosophy as a chef, aiming to make food that is accessible, approachable, but most importantly, focusing and celebrating on the outstanding quality of ingredients available that I grew up with in Shropshire and is available to us right here in the UK