A Private Chef
Working as a private chef on a small family farm, deep in the countryside of rural England. I make vinegar, forage, preserve, smoke and ferment the ingredients around me and am also the guardian of two rather obstinate honeybee colonies.
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“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. ”
Renée Eli, Ph.D., Beyond the Comfort Zone
“Will is a genuine pro chef. His knowledge flows from every newsletter he sends out. A joy for food lovers.”
Wil Reidie, The Recovering Line Cook