Bergamot oranges, cold smoked trout and the trouble with dachshunds

A day to day insight into my work.

I pull off of the road, through a large set of stone pillars with old wrought iron gates, topped by grimacing stone eagles checking me suspiciously as I drive past. Half a mile further, the orchard welcomes me to the grounds of the country house where I spend my working day. My little black and tan dachshund who accompanies me most days is beside herself with the smells of the farm and hops off to see who or what comes to see her first.

With lunch and dinner already firmly in mind, at this point, I know not what I’m going to prepare today. I may have had an idea on my journey, but I enjoy seeing what the garden has to offer first, or what may or may not have arrived in my deliveries. If I had planned something, I most likely would have changed my mind anyway. That has always been the way.

The first tasks for me are putting away any deliveries that have already arrived, sorting through the boxes of vegetables from London and seeing if Jamie our forager has picked out something interesting for me. I check meticulously through the box of fish, then I slide my knife roll from the cupboard and set up my section as every chef does in preparation for the day ahead.