I’m a private chef with a small family on their organic farm, set deep in rural England.
I make vinegar, forage, preserve, smoke and ferment the ingredients around me and am the guardian of two rather obstinate honeybee colonies.
By Will Cooper
· Over 3,000 subscribers
“A Private Chef seized hold of my appetite weeks ago with enticing black currant leaves wrapped around beetroot, charred from wood-fire, and he hasn't stopped titillating my palate since. Not only are his recipes beyond inspired. His images are tantalizing, and his writing always leaves me hungry for more. ”
“Utterly delicious descriptions of food preparations, of flavours crafted months before through careful preservation, colourful combinations, gentle storytelling of vivid tastes, and clever partnerships. Words to make your mouth water”